Palatschinke

Palatschinke

Ordinary palatschinke, sprinkled with sugar
Alternative names	Clătite, palačinka, palacinka, palacsinta, palaçinka
Type	Pancake
Place of origin	Romania
Main ingredients	eggs, wheat flour, milk

Palatschinke or palachinka is a thin crêpe-like variety of pancake common in Central and Eastern Europe.

Names of the dish include Palatschinke (pl. Palatschinken) , "pannkook" (Estonian), Palatschinken (Austrian), palačinka / палачинка (Bosnian, Bulgarian, Croatian, Czech, Serbian, Slovene, Montenegrin, Macedonian), clătite (Romanian), palacinka (Slovak), palacsinta (Hungarian) and palaçinka (Albanian).

Central European Palatschinke (palačeke) are thin pancakes similar to the French crêpe. The main difference between the French and Eastern version of the dish is that the mixture for palatschinken can be used straight away unlike that of crepes which is suggested to be left at rest for several hours. Palatschinken are made by creating a runny dough from eggs, wheat flour, milk, and salt and frying it in a pan with butter or oil. Unlike thicker types of pancakes, palatschinken are usually served with different types of fillings and eaten for lunch or dinner.

Palatschinken are traditionally rolled with apricot, strawberry, or plum jam, and sprinkled with confectioner's sugar. A variety of fruit sauces (like apple sauce), or thick fruit jams called lekvar (plum, prune, raspberry, cherry or sour cherry jam), lemon juice and sugar, chocolate sauce, hazelnut-chocolate cream (Nutella), almonds, dried or fresh fruits, sweet cottage or quark cheese and raisins, cocoa powder, poppy seed, or any combination thereof, may also be used. Rakott palacsinta are layered pancakes with sweet cottage cheese and raisins, jam and walnut layers between the pancakes, baked in the oven, comparable to the French mille crêpe.