Austrian Crepe


2 1/2 tablespoons Sugar
3/4 teaspoon Salt
4 lrg Eggs
cups Milk
1 1/2 cups Club soda or seltzer, (from a new bottle)
1/2 stk unsalted butter, melted (1/4 cup)


In a bowl whisk together flour, sugar, and salt. In another bowl whisk together eggs, milk, and club soda or seltzer and add to flour mixture in a stream, whisking. Whisk batter until smooth and chill, covered, 1 hour.
Stir batter well. Heat a non-stick skillet measuring 8 inches across bottom over moderate heat until hot. Brush skillet lightly with melted butter. Remove skillet from heat. Fill a 1/4-cup measure three fourths full with batter and pour into skillet, tilting and rotating skillet quickly to cover bottom.
Return skillet to heat and cook crepe until underside is golden, 15 to 30 seconds. Slide crepe onto a kitchen towel to cool. Make more crepes in same manner with remaining batter, brushing skillet lightly with butter for each and stacking cooked crepes on another kitchen towel as they cool. Crepes may be made 3 days ahead and chilled, stacked and wrapped well in plastic wrap.
Makes about 25 crepes.




No need to make them in advance - unless you enjoy leathery flaps - the dough keeps for 2-3 days in the refrigerator; a quick whisk and it is ready again to make 2 - 3 Palatschinken as needed.

The secret lies in the filling - see other Foodista entries


20.0 servings


Friday, December 10, 2010 - 1:02am


Related Cooking Videos