#Vlog: Susanne Cooks ... Palatschinken

"Jam is like 50% sugar, and if that goes bad ... you've really done something wrong in life" 

On day #14 of the Austrian lockdown, I am cooking something quite national: Palatschinken, it is like crepe but different. Furthermore, I explain why the word "Palatschinken" and "Pfannkuchen" could start an international war among German speakers, and show off a few pancake/crepe/Palatschinken flips. 😉


  • 250g flour
  • 2 eggs
  • 0,5l milk
  • various jams
  • butter for the pan


mix together the flour, eggs and milk. When the substance is too watery, add flour. If it becomes too thick add milk.


Line the pan with a bit of butter. Once melted, pour a thin layer of dough into the pan. Fry one side and flip it to the other.


Remove it from the pan and put jam on the inside. Then roll it up. Repeat steps 2 and 3 until no more dough is left.


Side-note: Instead of jam, you can also use Nutella, peanut butter, even spinach, cheese and bacon.

Background music by Ikson 

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