Best Topfenpalatschinken Crepes With Quark Filling Recipes

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CREPES WITH MEAT FILLING - VLEESPANNEKOEKJES - DUTCH RECIPE



Crepes With Meat Filling - Vleespannekoekjes - Dutch Recipe image

This is a tasty treat. Crepes are common in Holland, both sweet and savory with sauces. The crepes can be made ahead and refrigerated. It's a wonderful way to use up leftover meat.

Provided by PanNan

Categories     Dutch

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 cup flour
1 cup milk
1 egg
1/2 teaspoon salt
1 onion, chopped fine
1 tablespoon butter (or broth for lower fat)
1 cup broth
pepper
nutmeg
1/2 lb left over meat (chicken, beef, pork, veal, etc., about 1 1/2 - 2 cups, chopped or shredded in very small pieces)
2 tablespoons flour
1 tablespoon finely chopped parsley

Steps:

  • Mix crepe ingredients.
  • Let stand for at least 30 minutes before cooking.
  • Pour about 2-3 tbsp batter in 8" non-stick pan with hot butter or oil (you don't want them too thin- they'll need to be strong enough to hold the filling).
  • Turn after the first side is just starting to brown.
  • When the second side is just starting to brown, remove from pan.
  • Set aside.
  • Repeat with remaining batter.
  • Sauté onion in butter (or broth).
  • Add 1/2 cup broth, seasonings and meat.
  • In a small bowl mix remaining broth and flour into a paste.
  • Add to meat mixture, stir and add parsley.
  • Place a few tablespoons of meat mixture on each crepe.
  • You can either place it so you can roll them up, or just fold in half, or fold again into a wedge shape.
  • Place on a heated plate and garnish with fresh parsley.

AUSTRIAN TOPFENPALATSCHINKEN - AUSTRIAN SWEET CRêPES



Austrian Topfenpalatschinken - Austrian Sweet Crêpes image

A very traditional and extremely delicious Austro-Hungarian dessert, that goes back quite some time. As i couldn't find it on food.com i decided to post my version in here. I hope you'll enjoy it! If you can't get hold of curd you might as well use Ricotta, or a mixture of half Ricotta - half Cream-Cheese. Using low cal products is absolutely fine, but remember: the higher the fat content, the more flavour you usually get :). I converted the European measurements to their US equivalents, but don't hesitate to experiment and decide for yourselves, whether you like it a hint sweeter, thinner, ... etc.

Provided by Eismeer

Categories     Dessert

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

100 g flour (~ 3.5oz)
250 ml milk (~ 1 cup)
7 eggs (size ( M)
1 pinch salt
1 dash sparkling water (leave out if not at hand)
750 g ricotta cheese (26.5oz, usually 3 standard containers) or 750 g ricotta and cream cheese (26.5oz, usually 3 standard containers)
120 g sugar (~ 4.23oz)
1 tablespoon vanilla sugar
1 teaspoon lemon, cest
60 g butter (~ 1.1oz)
200 g creme fraiche (~ 7oz)
50 g confectioners' sugar (1.76oz)

Steps:

  • Dough:.
  • 1: Whisk together flour, milk, 4 whole eggs, the dash of sparkling mineral water and the pinch of salt to a relatively liquid dough. (If you like your dough sweet, add a table spoon of sugar).
  • 2: Let the dough sit for about 15 minutes.
  • Filling:.
  • 1: Break 2 eggs into a bowl and add 120g of sugar, vanilla sugar and beat until fluffy.
  • 2: Add curd or ricotta (or ricotta/cream cheese mixture), lemon cest and again mix together well.
  • Preparation of Crêpes:.
  • 1: Add 10g of butter to a skillet and let it melt, wait until it's sizzling hot (don't let it get brown).
  • 2: Add about 6 tablespoons of the dough and disperse it all over the skillet's bottom.
  • 3: Flip Palatschinken over after it has "set" (allow the "Palatschinken" to get some light colour on both sides.).
  • 4: Butter a casserole dish and fill the crêpes with the curd filling, roll them up and put them in the casserole (side to side).
  • Topping
  • 5: Whisk together the remaining last egg, confectioner's sugar and crème fraîche and pour over the crêpes.
  • Bake for 15-20 minute by 200°C.

DELICE LORRAINE (CREPES WITH CHEESE & HAM FILLING)



Delice Lorraine (Crepes With Cheese & Ham Filling) image

I first saw this made on TV in New Zealand by Chef Des Britten in 1974, and have made it on & off over the years as an easy entree or lunch dish. You can also use asparagus in season or leftover chicken or even canned salmon in place of the ham. This is a great do ahead dish as they only need to be grilled/broiled just before you want to serve them.

Provided by Jen T

Categories     Lunch/Snacks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 -6 crepes (made from your favourite recipe)
4 -6 slices ham (thinly sliced)
12 -16 tablespoons edam cheese (or you could use colby or a mild cheddar)
12 -16 tablespoons additional grated cheese
4 -6 tablespoons heavy cream
chopped parsley, to serve

Steps:

  • Lay crepes out flat and top each one with the thinly sliced ham.
  • Top each one with 3-4 Tbsp grated cheese.
  • Roll up each crepe so that they resemble a big fat cigar.
  • Place in a baking dish that will hold them in one layer.
  • Top each crepe with another 3-4 Tbsp grated cheese.
  • Finally pour a tablespoon cream over each one.
  • This can all be done in advance.
  • Just before serving time, have your grill/ broiler really hot and place dish underneath until the cheese on top has melted and browned.
  • Serve at once sprinkled with chopped parsley.

Nutrition Facts : Calories 190, Fat 15.8, SaturatedFat 9.9, Cholesterol 47.3, Sodium 409.1, Carbohydrate 3.9, Protein 8.5

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