Topfen Palatschinke Recipe

In a medium bowl whisk together 1 cup all-purpose flour, 1 tsp sugar and a pinch of salt.

In a separate bowl or large measuring cup combine 1 cup milk and 2 large eggs; whisk until blended.

Gradually pour the wet mixture into the dry ingredients, whisking continuously to form a smooth, thin batter. Add 2 tbs melted butter and whisk until incorporated. Batter should be pourable — if too thick, add up to 2 tbs more milk.

Let the batter rest 10–20 minutes at room temperature (this relaxes gluten and improves texture).

Cooking the palatschinken

Heat a nonstick skillet over medium heat. Lightly brush or wipe with vegetable oil or a little butter. Pour about 1/4 cup batter into the center, immediately tilt and swirl the pan to spread a thin, even circle (about 8–9 inches). Cook 30–60 seconds until edges lift and underside is lightly golden, flip and cook 15–30 seconds more. Transfer to a plate and stack; keep warm. Repeat with remaining batter, wiping pan as needed.

While the batter rests or pancakes are cooking, prepare the filling. Place 1 cup Topfen (quark) in a bowl and stir to smooth.

Add 3 tbs granulated sugar, 1 tsp vanilla extract, 1 tsp finely grated lemon zest and 1 large egg yolk. Stir until combined and smooth. If mixture seems too thick, stir in up to 2 tbs plain yogurt or sour cream to reach a creamy, spreadable consistency.

If using raisins, fold in 2 tbs soaked and drained raisins. Taste and adjust sweetness if desired.

Place one palatschinke (thin pancake) on a plate, warm side up. Spoon about 2–3 tbs of the Topfen filling onto the center and spread into a 3-inch-wide strip, leaving borders for folding.

Fold the sides over the filling and then roll or fold like an envelope: fold left and right edges inward, then fold or roll from bottom to top so the seam is on the bottom. Repeat with remaining pancakes and filling.

Optional: Before serving, brush each filled pancake lightly with melted butter and warm briefly in a skillet (seam-side down) 30–60 seconds to heat through and create a glossy finish.

Dust with powdered sugar and serve with lemon wedges on the side. For a traditional touch, serve warm or at room temperature.