Palatschinken (Austrian Crêpes) Recipe on Food52 (2024)

FAQs

What is the difference between a crêpe and a palatschinken? ›

Another Eastern European variation is the palatschinke, a variation on the crêpe made from a batter containing eggs, wheat flour and milk. The main distinction is that the pancakes can be made right away, whereas crêpe batter is best when allowed to sit for several hours.

Austria, of course, has to be different and the name Palatschinken derives, first, from the Latin placenta, which simply means 'cake,' and then from the languages of the former Austro-Hungarian Empire: placinta in Romanian, palatsinta in Hungarian, and palatsinka in assorted Slavic languages.

The origin of crepes

The history of crepes dates back to 13th century Brittany, France. It seems a housewife there accidentally dribbled some thin porridge onto a hot, flat cooktop. Since people back then weren't inclined to waste even their smallest cooking mistakes, she ate it.

Historically they differ as well. The American pancake, some say, derives from what is known as a 'drop scone,' originating in Scotland. Palacsinta has a different lineage. This won't be popular with Hungarian lovers of the food, but wikipedia describes them as plăcintă or 'rinsed pie', and being of Romanian origin.

Some of the most popular crepes are those that include some type of fresh fruit or jam. Blueberries, strawberries, and cherries are often paired with chocolate spreads, cream cheese, and whipped cream. For a savory dish, crepes egg benedict is a delicious option.

If your batter is thin enough and you have a good pan, it won't take long. But the consistency of the batter is crucial. Too thin and your crepes will have no substance. Too thick and everyone will laugh at your attempts (though secretly they will like them even more so).

Crepes are a source of complex carbohydrates, which are an important source of energy for the body. They also contain protein, thanks to the eggs and milk used in their preparation. They can also be a good source of fiber if whole wheat flours are used, which are very healthy.

Crêpes are one of France's most famous dishes and you can't visit Paris without eating at least one. Originally from Brittany, a region in western France, crêpes are now enjoyed throughout the country, especially in the capital! In Paris as in Breton, classic savory crêpes use a beigeish-purplish buckwheat pancake.

However, you couldn't find crepes in America until the early 1900s, when a French chef named Henri Charpentier introduced the French delicacy to the states.

Who invented crêpes? The dish was created out of a mistake made by a 14 year old assistant waiter Henry Carpentier (1880–1961) in 1895 at the Maitre at Monte Carlo's Cafdé Paris.

How do you say pancakes in Hungarian? ›

Palacsinta - Hungarian "Pancakes"

Hungarian pancakes are thin crepes, rolled up and sprinkled with powdered sugar. There are several things you can fill the palacsinta with, like apricot, strawberry or blueberry jam, vanilla or chocolate pudding, apple sauce with cinnamon, ground walnut, or cocoa powder.

Crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées).

Unlike pancakes, crêpes are much thinner because they aren't made with baking powder, as are pancakes. Since they are thinner, they tend to be a tad crispier as well. This makes the crêpe an excellent vehicle for practically any filling or topping you like, sweet or savory.

Blintzes vs Crepes

The main difference is crepes are only cooked once, and be be served plain, without filings. Blintzes, are always served filled, usually with a cheese mixture, and are cooked twice; once when made, and again after they are filled and pan fried.