Author: Ursula Schmitz

This cruelsome heatwave has finally ended yesterday – one can breathe again – and start cooking again! Some days ago the postman rang twice and brought me this lovely and delicious suprise all the way from Salzburg: homemade apricot marmelade by Nonna Rosa. And in my books – apricot marmelade only meens one thing: Palatschinken!

Palatschinken are the viennese version of the french crêpes made from egg, wheat flour and milk and rolled with jam or “Topfen” or nutella, icecream – whatever you like. I just love apricot jam. And as every other traditional viennese dish, the Palatschinken were imported from former Habsburger countries: Hungary, Serbia, Czech Republic…. they have slavic origins.

For a vegan Palatschinke just use plantbased milk and flour, one may substitute the egg with some chia seeds, but it also works fine without. Or for a glutenfree one use buckwheat flour.

And by the way they are also delicious as a savoury version with spinach and so on and on!

Enjoy!