Palatschinke

At Sacher’s the guest can obtain no bread, even with the most urgent entreaties, but he can be served with all the “palatschinken” he desires, though this favorite Vienna dish—a glorified pancake filled with jam—requires the finest white flour.

Our great producers, namely Joseph Schenck and Jessie Lasky, do not eat caviar and breast of chicken. They enjoy spareribs and sauer-kraut with palatschinken.

DINE tomorrow at the city’s Viennese stronghold—the VIENNESE CAFE in The Blackstone Hotel. […] Desserts: rum cake, palatschinken, apple strudle.^([sic])

The Polish contribution to the pancake art, nalesniki, is made by frying the cakes a light brown, then filling them with cheese, sour cream or jam, folding them, and frying again in butter. A similar cake is the Hungarian palatschinken filled with jam or cheese, folded over and sprinkled liberally with sugar.

Our desserts were gypsy nudeln (thin noodles sprinkled with powdered sugar and served with a prune jam imported from Czechoslovakia) and palatschinken (light pancakes with cream cheese or marmalade).

Palatschinken (or crepes suzette), an Austrian favorite, are prepared as a thin batter of egg, flour, milk, salt—she cannot give exact measurements, for she “feels” the consistency—and then fried in deep fat. Austrians serve them with chopped beef and gravy as appetizers, with cottage cheese or blueberries as an entree.

I make a palatschinke from the pancakes and fill them with whatever I have around: chipped beef or cooked ground beef, flavored with dried parsley and dusted on the outside with paprika.

Fortunately, too, the flagship dessert is still palatschinke, crepes filled with fruit and served with chocolate sauce.