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Bavarian Quark Palatschinken | Golden-Brown Brunch Classic
(0)
50 min
Under an hour
Knuspr-Küche
Feine, hauchdünne Palatschinken gefüllt mit einer samtigen Zitronen-Topfencreme, gebacken in einem goldgelben Schmandguss: Dieser traditionelle Brunch-Klassiker aus der Alpenregion bringt sonntägliche Gemütlichkeit auf den Frühstückstisch.
Ingredients
Preparation method
Palatschinken batter & frying
Whisk the flour with a pinch of fine table salt and 250 ml of the whole milk until smooth. Stir in 2 eggs until a smooth, lump-free palatschinken batter forms. Let the batter rest for 10 minutes.
Heat a little butter in a non-stick pan and fry about 6 to 8 thin, golden-yellow palatschinken one after the other. Let cool on a plate. Preheat the oven to 180 °C top/bottom heat.
Quark filling & royal custard topping
For the quark filling, stir the quark until creamy with 50 g of refined sugar, 1 packet of vanilla sugar, the finely grated zest of the lemon, and 1 egg.
Chef's tip
For an autumnal twist, you can add a little cinnamon or raisins soaked in warm apple juice to the quark filling.
These baked palatschinken are wonderful to prepare in advance and taste best fresh from the oven.
30 min
Under an hour
