Palatschinken (Czech/Austrian Crepes)
| Cuisine of Czechia | Cuisine of Austria
Ingredients
- 250 ml milk
- 150 g flour (wheat or spelt)
- 3 eggs
- 1 pinch salt
- A few drops rum (optional)
- Mineral water (optional, makes the dough more fluffy)
Instructions
- Mix the flour with the milk, stirring thoroughly. Mix in the eggs one-by-one, then stir in the salt and rum. If desired, thin the batter with a bit of mineral water.
- Heat the pan well. Add a drop of oil and rub it over the pan with a kitchen towel.
- Ladle a dipperful of the batter into the pan, tilting the pan so that the batter spreads as evenly as possible over the whole pan. Alternatively, you can accomplish this by using a special wooden tool used to spread crêpes.
- Let cook about 45 seconds to 1 minute until the top of the palatschinke is dry.
- Flip the pancake over, and allow it to brown for about 30 seconds on the other side. Remove from the pan, and set aside.
- Repeat the cooking process until you have used up all the batter.