Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Paper-thin Palatschinken with apricot jam
Wafer-thin, tender and irresistible – these classic pancakes with apricot jam are a real highlight of Viennese pastry cuisine!
Cooking time: 20 minutes
Ingredients
| Ingredients (4 servings) | ||
|---|---|---|
| 500 | ml | Milk |
| 250 | g | Flour, smooth |
| 1 | pinch | Salt |
| 1 | dash | Oil, plus more for frying |
| 5 | piece(s) | Eggs |
| Apricot jam and powdered sugar as required | ||
Preparation
- Mix the milk with the flour until smooth, add a pinch of salt and a dash of oil.
- Add the eggs. Mix everything well until smooth; the batter should run from the spoon smoothly without any lumps or knots.
- If necessary, adjust the consistency with milk or flour. Let the batter rest for about 10 minutes.
- In a non-stick pan, heat the oil, pour some batter into the center with a ladle and then spread it by swirling the pan. As soon the batter’s upper surface is dry, flip the palatschinke with a spatula or (depending on skill) with the pan. Cook on both sides until golden brown.
- Spread jam to taste on the palatschinke and roll it up in the pan. Arrange on a plate and dust with powdered sugar. Serve while hot!
Falstaff "Viennese cuisine"
40 top chefs present their best original recipes
Falstaff Verlags GmbH, 2024
39,90 Euro
