Viennese-Style Breakfast Crêpes (Palatschinken)

Vickie Parks


Palatschinen is Austria's version of a breakfast crêpe or pancake, which is a little thicker than a crêpe but much thinner than an American pancake. And they're rolled up (jelly-roll style) and traditionally filled with apricot jam and served for breakfast. What sets the Viennese version apart from other Palatschinen recipes is that the apricot jam is infused with a fine brandy which is a Viennese culinary specialty that you won't typically find in other regions of Austria.


★★★★★ 2 votes

5 Min
20 Min
Stove Top



  • 1 cup
    apricot jam
  • 1 Tbsp

  • 1 cup
    all-purpose flour
  • 2 Tbsp
    granulated sugar
  • 1 pinch
  • 1 cup
  • 2 large
  • 1/4 tsp
    vanilla extract
  • ·
    butter, as needed (for cooking crepes)
  • ·
    confectioners' sugar, for serving

How to Make Viennese-Style Breakfast Crêpes (Palatschinken)


  1. Stir the brandy into the apricot jam; set aside.
  2. Sift the flour, sugar and salt into a medium-size mixing bowl. Gradually add the milk, stirring, to make a smooth batter. Add the eggs and vanilla, and stir until the batter is smooth again.
  3. Heat a small pat of butter in a nonstick 9-inch skillet over medium heat. Pour in about 1/3 cup batter or just enough to thinly (but completely) cover the skillet. (Tip: the best way to achieve this is, just after adding the batter, swirl or rotate the skillet from side to side to help the batter spread across the skillet. Work quickly though, before the batter begins to cook and "set".)
  4. Cook the crepes, one at a time, over medium heat until the bottom is lightly browned and the pancake is firm. Flip the crepe and cook the other side until lightly browned. Don't overcook them, as they will become stiff.
  5. Transfer cooked crepes to a flat surface and spread a small amount of the brandied jam on each crepe. Then roll up the crepe neatly. Stack rolled crepes on a platter, and cover with a clean cloth to keep them warm.

    Repeat this Steps #4 and #5 until all the batter is used.
  6. To serve, generously dust each Palatschinken with powdered sugar.

Printable Recipe Card

About Viennese-Style Breakfast Crêpes (Palatschinken)

Course/Dish: Pancakes
Main Ingredient: Flour
Regional Style: Hungarian
Dietary Needs: Low Fat Low Sodium
Hashtags: #vienna #Austria

Show 4 Comments & Reviews

34 Recipes That Prove Why Pumpkin Is Everything

34 Recipes That Prove Why Pumpkin Is Everything

Kitchen Crew @JustaPinch

Fall means it's pumpkin time! Breakfast, lunch, dinner, dessert... can there be too much pumpkin? Not in our mind since pumpkin recipes can be sweet or savory. These 34 recipes...

How To Bake Bacon

How to Bake Bacon

Kitchen Crew @JustaPinch

The old saying that all things are better with bacon is true. Sweet or savory, recipes with bacon are more exciting. Whether serving bacon strips with breakfast, sprinkling crumbled bacon...

Make A Special Breakfast For Mom This Mother's Day

Make a Special Breakfast for Mom This Mother's Day

Kitchen Crew

This Sunday, kick mom out of the kitchen and spoil her with a special Mother's Day breakfast. From super simple to a few steps, these Blue Ribbon recipes are not...