Palatschinken (Czech/Austrian Crepes)
Dark rum and apricot jam come together in this vegetarian — 65 minutes, 7 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for pan and whisk. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Dairy Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Whisk the eggs with the salt in a large bowl, then sift in the flour and whisk to a thick smooth paste, gradually loosening it with the milk to avoid lumps.
- Stir in the rum, then whisk in the sparkling mineral water; the bubbles lighten the batter and make the crepes tender. Let the batter rest for 20 minutes.
- Heat a 24 cm non-stick or crepe pan over medium heat and brush it with a thin film of melted butter.
- Ladle in just enough batter to coat the base, immediately swirling the pan so the batter spreads into a thin even layer.
- Cook for about 1 minute until the underside is golden and the edges lift, then flip and cook the second side for 20 to 30 seconds.
- Slide the crepe onto a warm plate and repeat with the remaining batter, brushing the pan with a little butter between crepes and stacking them as you go.
- Spread each warm crepe with apricot jam, roll up tightly or fold into quarters, and dust with icing sugar before serving, allowing two per person.
You'll use: Pan · Whisk
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
Tips & common questions
How long does Palatschinken (Czech/Austrian Crepes) take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Palatschinken (Czech/Austrian Crepes) vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Palatschinken (Czech/Austrian Crepes) is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Crepes dsc07085.jpg by David Monniaux, CC BY-SA 3.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.