In Austria, crepes (palatschinken) are enjoyed as lunch rather than breakfast. They’re a little thicker than a French crepe and are usually served with apricot jam and rolled up. A chocolate and nut spread like Nocciolata is another possible filling.
On the Ingredients
- Apricots are stone fruits that have been cultivated since prehistoric times. There are several species, all called apricots, but the most common is Prunus armeniaca. For a long time, they were believed to have originated in Armenia, where apricots have been recorded since ancient times. However, genetic testing has revealed that they most likely originated in central Asia. For centuries, apricots have been culinarily and culturally significant to peoples across Asia, Europe, the Middle East, and North Africa.
Austrian Crepes with Apricot Jam
Servings
6
crepesPrep time
10
minutesCooking time
10
minutesTotal time
20
minutesIn Austria, crepes (palatschinken) are enjoyed as lunch rather than breakfast. They're a little thicker than a French crepe and are usually served with apricot jam and rolled up. A chocolate and nut spread like Nocciolata is another possible filling.
Ingredients
2 eggs
1 cup milk
1/4 tsp salt
1/4 tsp vanilla extract
1 cup all-purpose flour
butter for the pan
1/2 cup apricot jam
powdered sugar (optional)
Directions
- In a medium mixing bowl, lightly beat the eggs, salt, vanilla, and 1/3 cup of milk.
- Add the flour and mix until just incorporated into a thick dough. Add another 1/3 cup of milk and mix until smooth. Add the final 1/3 cup of milk and mix until smooth.
- Heat a 9" skillet over medium heat and melt 1/3 tsp of butter in it. Spread the butter around to coat the pan evenly.
- Pour 1/3 cup of batter into the hot pan and tilt around to let the batter spread and coat the bottom of the pan.
- Cook until the underside of the crepe is golden brown. Carefully flip the crepe and cook the other side for 15 seconds or so. Flip the crepe out onto a plate, golden brown side facing down.
- Repeat with the remaining batter (should make six crepes).
- Spread apricot jam on the crepe's paler side and roll up. Serve with a dusting of powdered sugar (optional).
