Variations of Palatschinken for Fritatten soup, cheesy or jam filled I Traditional, but not

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with a similar cooking quality.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining a similar texture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

fruit preserves

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit is lower in sugar and offers more nutrients.

Start by preparing the stock or soup.

Measure 200 grams of all-purpose flour into a container.

Add about a teaspoon of salt to the flour.

Crack 2 eggs into the flour and add about half of the 500 ml of milk.

Mix the ingredients together until combined, noting that the mixture is still quite thick.

Gradually add more milk until the batter reaches the right consistency, which should coat the back of a spoon; the total amount of milk used is about 400 ml.

Let the batter rest for about 30 minutes before cooking.

Heat a non-stick skillet and add a little oil and butter, melting it to coat the bottom of the pan.

Use a ladle to pour a thin layer of batter into the skillet, cooking until one side is golden brown.

Flip the crepe to cook the other side until golden as well.

Transfer the cooked crepe to a plate and keep warm in an oven set to 100 degrees Celsius.

If desired, add cheese to one half of the crepe before folding it over and pressing down to melt the cheese.

Once the cheese is melted and the crepe is cooked, roll the crepe up and cut it into thin strips for serving.

Alternatively, spread jam on the crepe, roll it up, and serve as a sweet treat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens