“Topfenpalatschinken” – translated means curd cheese pancakes.
What better way to enjoy Mother’s day 🥰 with a sweet treat prepared just for you by your baby.
My younger son had a fun German project to do for his school. He had to pick a dish originating from Vienna, prepare it, and present it in a short video. For a kid who loves to bake sweet things this was right up his alley. As a result, he was super excited and we both sat together and browsed through a website full of recipes of popular foods from Vienna. We noted down several of them which we wanted to try out. We picked one cute dish for his school project.
This recipe is outright simple that my 12 year old did it completely on his own. I just sat and watched and of course devoured it. 😜
It is a simple citrus flavored pancake filled with tangy chocolate sauce. The pancake has 5 ingredients and filling has 3… that’s it!!
The pancake can be made with any flour of your liking, we used Whole Wheat Pastry flour to give it the softness. Bring in an egg, milk, some fresh orange zest and maple syrup – DONE!
For the filling – we mixed just 3 things – whipped cream cheese (to keep it light), chocolate sauce (any store bought one will work – we used our own recipe – link here) and few spoonfuls of maple syrup – DOUBLE DONE !!
Prepare the thin crepe-like pancakes, golden brown on both sides. Transfer to a plate, spread a good dollop of the filling and roll up the crepe. Slice and eat – the tangy cream cheese with the chocolate sauce and the orange perfumed crepes – all make for a unique yet light and satisfying bite.
Totally had a blast savoring this on Mother’s day with my babies 🤱🏻
Viennese citrus flavored crepes with tangy chocolate filling
Ingredients
For the Crepes-
- 2/3 cup Whole wheat pastry flour
- 125 ml Milk
- 1 tbsp Orange zest
- 1 Egg
- 1 tbsp Maple syrup
- 2 tbsps Olive oil optional
For the Filling-
- 5 tsps Cream cheese light n whipped
- 5 tsps Chocolate sauce
- 1 tbsp Maple syrup
Instructions
- Mix the filling ingredients and set aside
- Take a mixing bowl, beat the egg, add milk, olive and orange zest and combine
- Slowly add the flour and mix evenly into a dropping consistency but not runny
- Start a stove with a flat cast iron skillet – we used 10 inch size and add some butterPour 1-2 ladles of batter and spread evenly into a thin crepe
- Cook for 1-2 minutes and flip
- Cook another 1-2 minutes, until both sides are lightly browned and crisp
- Remove to a plateTake 2 teaspoons of the filling mixture and spread all over, roll the crepe and serve!
