Austrian Crepes with Apricot Jam Filling

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Palatschinken are Austria's beloved thin pancakes – lighter than French crepes thanks to a splash of sparkling water in the batter, and traditionally rolled around sweet fruit jam. This version uses sunny apricot preserves, a generous snowfall of powdered sugar, and optional whipped cream for an effortless Viennese dessert.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 11 gFat
• 6 gSaturated Fat
• 48 gCarbs
• 1 gFiber
• 30 gSugar
• 6 gProtein
• 135 mgSodium
• 160 mgPotassium
• 95 mgCalcium
• 2 mgIron
• 4 mgVitamin C
• 240 mcgVitamin A

Ingredients

For the crepe batter

• 1 cup (125 g) all-purpose flour, sifted
• 2 large eggs, room temperature
• 1 cup (240 ml) whole milk
• 1/2 cup (120 ml) cold sparkling water
• 2 tbsp (28 g) unsalted butter, melted, plus more for the pan
• 1 tbsp granulated sugar
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

For filling and serving

• 1 cup (320 g) apricot preserves or jam, warmed slightly
• 1/2 cup (60 g) powdered sugar, for dusting
• 1 cup (240 ml) cold heavy cream, whipped to soft peaks
• Fresh berries or lemon wedges, to serve

Directions

1. Sift the flour into a large mixing bowl, then make a well in the center.
2. Add the eggs, milk, sparkling water, melted butter, sugar, vanilla, and salt to the well; whisk from the center outward in a circular motion until the batter is completely smooth. It should be thin, like heavy cream; if it is thicker, whisk in milk one tablespoon at a time.
3. Cover the bowl and let the batter rest at room temperature for at least 30 minutes (this relaxes the gluten and helps the crepes flip without tearing).
4. Heat an 8-inch (20 cm) nonstick skillet over medium heat and brush lightly with butter. Pour in about 3 tablespoons of batter, swirl to coat the bottom in a thin even layer, and cook 60-90 seconds until the edges curl and the underside is pale gold.
5. Flip the crepe with a thin silicone spatula and cook another 30-45 seconds. Slide onto a plate; repeat with the remaining batter, stacking finished crepes and brushing the pan as needed (8 crepes total).
6. Keep the finished crepes warm in a 200°F (95°C) oven, stacked between squares of parchment paper, while you make the rest.
7. Spread about 2 tablespoons of warmed apricot jam in a thin layer over each crepe, then roll up like a cigar or fold into quarters. Arrange 2 crepes per plate.
8. Dust generously with powdered sugar and serve immediately with a dollop of whipped cream and fresh berries.

Cook’s Notes

• The resting step is non-negotiable – skipping it makes the crepes rubbery and prone to tearing when flipped.
• For perfectly even crepes, pour the batter while tilting the pan rather than spreading with a utensil, which can tear the thin layer.
• Traditional fillings beyond apricot include Powidl (plum butter), chocolate-hazelnut spread, sweet poppy seed paste, or stewed cherries.
• Save any leftover crepes (without filling) in the fridge for up to 2 days – they reheat beautifully in a buttered pan.
• Sparkling water can be replaced with plain water, but you'll lose some of the signature airy tenderness.

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