Palatschinken (Czech/Austrian Crepes)
Palatschinken are thin, tender pancakes that sit between a French crepe and a American pancake, and the batter needs only milk, flour and eggs. They are thought to come from Czechia and are now central to Austrian cooking. Roll them around jam, cheese or mushrooms, or slice them into strips for frittatensuppe. A splash of mineral water in the batter lightens the texture, and beetroot juice turns them bright pink.
Instructions
Stir the flour into the milk until no dry pockets remain. Beat in the eggs one at a time, then add the salt and the rum if you are using it. If the batter seems too thick, loosen it with a little mineral water.
Heat the pan well. Put a drop of oil in it and rub the oil over the surface with a kitchen towel so only a thin film remains.
Pour a ladleful of batter into the pan and tilt the pan so the batter runs out into an even layer over the whole base. A wooden crepe spreader does the same job if you have one.
Cook for about 45 seconds to 1 minute, until the top has dried and no wet batter is left on the surface.
Turn the pancake over and brown the other side for about 30 seconds. Slide it out of the pan and set it aside.
Repeat with the rest of the batter, oiling the pan again as needed. To keep the finished palatschinken warm, hold them in an oven set to 50°C.
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