Best Wein Palatschinken Recipes

Austrian Topfenpalatschinken - Austrian Sweet Crêpes image

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.

Wein Palatschinken image

Provided by Martha Stewart

Yield Makes 8

Number Of Ingredients 9

5 egg yolks plus 2 large egg whites
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
3 tablespoons all-purpose flour
1/4 teaspoon salt
6 tablespoons sweet white wine, such as Gewurztraminer
1 cup cold heavy cream
1 tablespoon poppy seeds
Confectioners sugar, for dusting

Steps:

Preheat oven to 350 degrees. Put 4 egg yolks and 1 tablespoon granulated sugar in a heatproof bowl set over a pan of simmering water. Whisk until thickened, about 2 minutes. Remove from heat; whisk in vanilla and zest. Sift together flour and salt; fold into yolk mixture.
Spread 1/4 cup batter in a 3-inch circle on a parchment-lined baking sheet. Repeat, making 8 circles total. Bake until golden, about 8 minutes. Let cool completely on sheet. Transfer to a wire rack.
Whisk together remaining yolk, 1/4 cup granulated sugar, and the wine in a saucepan over medium heat until thickened, 6 to 7 minutes. Remove from heat; whisk 1 minute. Transfer to a bowl. Refrigerate until cold, about 20 minutes.
Beat cream until stiff peaks form. Fold whipped cream and poppy seeds into wine mixture. Refrigerate 1 hour.
Transfer whipped-cream mixture to a pastry bag fitted with a large star tip. Hold each crepe, top side down; fold almost in half. Pipe about 1/4 cup whipped-cream mixture into crepe. Dust with confectioners sugar.