Topfenpalatschinken Crepes with Quark Filling
Transport your taste buds to the heart of Austria with these delicate and irresistible Topfenpalatschinken Crepes with Quark Filling. This classic dessert features whisper-thin crepes made effortlessly from a silky batter of eggs, milk, and melted butter, cooked to golden perfection. The star of the dish is the luscious quark filling, a creamy blend of tangy quark (or farmer's cheese), powdered sugar, fragrant vanilla, zesty lemon, and a splash of heavy cream. Once filled, the crepes are folded or rolled, then dusted with a snowy sprinkling of confectioner’s sugar and paired with fresh, juicy berries for an elevated presentation. With its perfect balance of sweet and tangy, this recipe is a delightful treat that’s ideal for brunch, dessert, or any special occasion. Ready in just 40 minutes and easy to customize, these Austrian-style crepes are your ticket to European culinary bliss!
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Recipe Information
Ingredients
- 125 grams All-purpose flour
- 250 ml Milk
- 3 large Eggs
- 30 grams Butter (melted)
- 1 pinch Salt
- 250 grams Quark (or farmer’s cheese)
- 50 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 2 tablespoons Heavy cream
- 1 teaspoon Butter (for greasing pan)
- 1 tablespoon Confectioner's sugar (for dusting)
- 100 grams Fresh berries (optional, for serving)
Instructions
In a mixing bowl, whisk together the eggs, milk, and a pinch of salt until smooth.
Gradually sift in the flour, whisking continuously to avoid lumps.
Stir in the melted butter and let the batter rest for 15 minutes.
In a separate bowl, prepare the quark filling by combining the quark, powdered sugar, vanilla extract, lemon zest, and heavy cream. Mix until smooth and creamy.
Heat a non-stick skillet over medium heat and lightly grease with a teaspoon of butter.
Pour a small ladle of crepe batter into the skillet, swirling the pan to evenly coat the bottom with a thin layer of batter.
Cook the crepe for 1-2 minutes until the edges begin to lift and the bottom is lightly golden. Flip and cook for another 30 seconds on the other side.
Repeat with the remaining batter, stacking the crepes on a plate and covering them with a clean kitchen towel to keep warm.
To assemble, spread a generous tablespoon of the quark filling onto one side of a crepe. Fold the crepe into quarters or roll it up, depending on preference.
Dust the filled crepes with confectioner's sugar and garnish with fresh berries, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 737 mg | 246% | |
| Sodium | 595 mg | 26% | |
| Total Carbohydrate | 192.0 g | 70% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 87.6 g | ||
| Protein | 76.4 g | 153% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 678 mg | 52% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1295 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
