Palatschinken with Sweetened Fruit
Palatschinken are thin Austrian pancakes, closer to crepes than to the thick American kind, and they are rolled or folded around a filling. Here the batter rests in the fridge for two hours, which keeps the pancakes tender. The fruit is simmered briefly in orange juice, lemon juice, sugar and vanilla, so it turns glossy and tart-sweet. A dusting of powdered sugar and cinnamon finishes each one.
Instructions
Put the flour, egg, 1 tsp sugar, melted butter, milk and salt in a large mixing bowl and whisk them into a smooth batter.
Pour the batter through a strainer to catch any lumps, then cover it and chill in the refrigerator for 2 hours.
Brush a 12 inch (30 cm) frying pan with butter. Ladle in some batter as you would for crepes, leaving room between pancakes so they can spread.
Cook each pancake for 1 minute on each side, then set it aside and repeat with the remaining batter.
For the filling, combine the orange juice, lemon juice, ½ cup sugar and vanilla extract in a medium saucepan. Bring it to a boil, then add the fruit.
Spoon 2 tbsp of the fruit mixture onto each pancake and fold the pancake over to enclose the filling.
Dust the filled pancakes with powdered sugar and cinnamon before serving.
Make it personal.
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