Palatschinken have nothing to do with ham
There are many names for this food. Crêpes, Pfannkuchen, Eierkuchen or Palatschinken. The last one is the name I use – it’s the Austrian version (my mother is Austrian, so the word came to our family this way), and the Austrian version comes from Hungary. As I don’t know exactly how a Hungarian writes this food, I don’t try to write it here. Anyways, many Germans are a little bit irritated when they hear the word “Palatschinken”, as Schinken means ham. But the -schinken here doesn’t come from the same word.
(History and Linguistics in a skillet! Wow!)
Of course, there are differences: French people add a little bit of butter in the batter and the consistency of crêpes is not the same as of Palatschinken, Pfannkuchen are a little bit thicker, but in general: it’s more or less all the same.
This is the way to make them I learned from my mother:
for 4-5 Palatschinken, mix 125 g of flour with 250 ml milk (add the milk slowly and stirr well to avoid lumps) and one egg. Add a pinch of salt.
Heat a skillet, melt a little piece of butter or margarine in it and make pancakes. I use one ladle of about 60-75 ml for one pancake (diameter of the skillet: about 28 cm). Bake it from both sides.
The best thing: You can eat them with anything you want!
Maybe with cheese? When you bake the second side, put some grated cheese on the surface, season generously with black pepper, fold the Palatschinke in half, turn it again and serve it.
Or with chèvre, rosemary and a little bit of honey.
Or just with jam or apple sauce. This way we had it often when we were children.
Or with curd (=Quark) and jam? My grandfather used to spread one half of the Palatschinke with curd and one half with jam. Then he rolled it up so he had both (curd and jam) at one time when he ate the Palatschinke. When I was small, I wanted to do it like he did it, but I failed rolling it up in the correct way. So I had to eat one half only with curd and one half only with jam…
Or only with sugar?
Or with veggies in sauce?
…there are so many possibilities!
And if you don’t eat all of the Palatschinken you have made: no problem! Just roll them up, cut them in little stripes. You can freeze these stripes and when you feel like a good bowl of hot soup, just prepare some vegetable stock (oh yes, I use instant stock…) and pour it over the frozen “Frittaten” – let it sit until it has defrosted (maybe 2 minutes) and enjoy your Frittatensuppe!
Filed under: Recipes: Dessert, Recipes: Mehlspeisen, Recipes: Soups | 3 Comments