“Palatschinken with Jam…. You’ll need 3 eggs, 250ml milk, 150g flour, mineral water (makes the dough more fluffy!), salt and a coated pan as flat as possible (around 25cm). Mix the flour with the milk, stir thoroughly, then add the eggs, one by one, stirring into the mixture separately. Heat the pan well and add […]
Margherita Missoni
“Palatschinken with Jam….
You’ll need 3 eggs, 250ml milk, 150g flour, mineral water (makes the dough more fluffy!), salt and a coated pan as flat as possible (around 25cm). Mix the flour with the milk, stir thoroughly, then add the eggs, one by one, stirring into the mixture separately. Heat the pan well and add a drop of oil, distributing it with a kitchen towel. Put one scoop of the dough into the pan, ensuring the dough spreads evenly across the surface.
Bake until the top of the Palatshinke is dry (about 45 seconds to a minute), then turn around carefully to brown the other side (30 mins max). Start again to make further Palatschinke. If you want to keep them warm, put them into the oven at 50°C. Before serving, spread jam (I love apricot!) over each one and roll them up like you would with a carpet.
Tip – for bright pink Palatschinken, replace part of the milk with beetroot juice!”
