Wein Palatschinken Food
WEIN PALATSCHINKEN
These fluffy, lightly sweet stuffed crepes can be found throughout Vienna at its myriad coffeehouses and konditorei, or pastry shops.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Yield Makes 8
Number Of Ingredients 9
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.
AUSTRIAN TOPFENPALATSCHINKEN - AUSTRIAN SWEET CRêPES
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
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.
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