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.
AUSTRIAN SWEET CHEESE CREPES BAKED IN CUSTARD
Categories Cheese Dairy Egg Fruit Dessert Bake Cream Cheese Currant Apricot Winter Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 15
Steps:
- Make filling:
- In a small heatproof bowl plump currants in boiling-hot water 15 minutes and drain. Pat currants dry between paper towels. In a food processor or in a bowl with an electric mixer blend together well cream cheese, jam, yolks, zest, and vanilla. In a bowl with an electric mixer (beaters cleaned if necessary) beat whites with a pinch of salt until they hold soft peaks. Add sugar to whites and beat meringue until it holds stiff peaks. Fold cheese mixture into meringue gently but thoroughly and fold in currants.
- Preheat oven to 400°F. and lightly butter a 14-inch-long oval gratin dish or other 2 1/2-quart shallow baking dish.
- Working with 1 crêpe at a time, spread 2 generous tablespoons filling on each crêpe, leaving a 1/2-inch border all around, and roll up crêpes jelly-roll fashion. With a sharp knife cut crêpes on a diagonal in half and arrange, overlapping slightly, in layers in baking dish. Crêpes may be prepared up to this point 4 hours ahead and chilled, covered. Bring crêpes to at room temperature before proceeding.
- In a small bowl whisk together eggs, granulated sugar, and milk and pour over crêpes, letting custard seep between layers. Bake crêpes in middle of oven 30 to 35 minutes, or until puffed and custard is set, and cool to warm.
- Dust crêpes with confectioners' sugar and serve with apricot caramel sauce.
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