This recipe makes 10 to 12 Palatschinken, light pancakes that are popular in Eastern Europe.
Add the flour, 5 egg yolks, sugar and salt into a bowl and mix. Gradually stir in the milk until you have a smooth dough with no lumps remaining.
Beat 4 egg whites into stiff peaks, and gently fold into the batter.
Leave to rest for 30 minutes. Before cooking, add the chilled melted butter.
Preheat the crêpe maker to 230 °C (or position 6 on the Diabolo crêpe maker) and pour on one and a half ladle measures of the batter.
To shape the Palatschinken pancake, use the bottom of ladle to spread the batter over a diameter of approximately 20 cm.
Cook for 30 seconds: When the edges start to turn golden, flip the Palatschinken with the spatula and cook the other side for 30 seconds.
Chef’s tips and suggestions :
Spread apricot jam on a Palatschinken pancake and roll it up on a plate. Coat with melted chocolate and decorate with Chantilly whipped cream, toasted flaked almonds, candied fruit or kiwi slices.