The Bavarian Crepes: A Sweet German Delicacy

Bavarian crepes, also known as palatschinke in Bavaria, are thin pancakes made from wheat flour or buckwheat flour. They are filled with sweet spreads such as jam, chocolate, or whipped cream, and are often topped with fresh fruit, chocolate sauce, or powdered sugar. The crepes are then rolled and served as a dessert. Bavarian crepes are similar to French crepes but differ in that the batter is used immediately without any resting period, resulting in a thicker texture. They are commonly found in Central and Eastern Europe and are known to be a generous treat filled with rich toppings.

History of Bavarian Crepes

The history of crepes can be traced back to the 13th century, though they were mostly consumed as bread. The name 'palatschinke', the local name for a Bavarian crepe, comes from the Latin word 'placenta', derived from the Greek word 'plakous', meaning 'flatbread'. The dish got its name during the ancient Roman era in Central Europe.

Crepes originated in France, but Bavarian crepes are said to have gained popularity because they are generously filled with rich Bavarian cream. Some food historians claim that Bavarian cream was introduced to the region by a French chef. While there is no proof of where the Bavarian crepe filling was first created, recipes for Bavarian cream from the 1800s were written in French, around the time of the French chef Marie-Antoine Carême.

Bavarian crepes are similar to French crepes but differ in that the batter is used right away and does not need to rest before use. Rested batter produces a thinner result. The batter for Bavarian crepes also does not include a raising agent, so the crepes remain thin and flat.

Bavarian crepes are popular in Central and Eastern Europe and are also known as Balkan-style, Croatian, Hungarian, or Serbian crepes. They are typically made from wheat flour or buckwheat flour and are filled, rolled, and then garnished with toppings such as powdered sugar, fresh fruit, fruit sauce, chocolate sauce, or whipped cream.

How to make the batter

To make the batter for Bavarian crepes, you'll need flour—either wheat or buckwheat. You can also use a pancake mix, such as Breadtopia's Einkorn Pancake and Waffle Mix, which contains whole wheat flour, organic sugar, baking soda, baking powder, and salt.

In addition to flour, you'll need eggs and milk. Some recipes also include butter, and you can add a little sugar and a dash of salt to taste. Unlike French crepes, Bavarian crepe batter doesn't need to rest before cooking, so you can use it right away. However, if you want a thinner crepe, you can let the batter sit for at least 15 minutes at room temperature.

To make the batter, simply combine all the ingredients in a blender and mix for about 30 seconds. The batter may have some lumps, and that's okay. You don't want to overbeat it.

Once your batter is ready, heat a nonstick or cast-iron skillet over medium heat. Lightly coat the skillet with butter, then pour in about 1/3 to 1/2 cup of batter and swirl it around to completely cover the bottom of the skillet. Cook the crepe until the underside is golden brown, which should take around 2 to 3 minutes.

Loosen the edge of the crepe with a rubber spatula, then use your fingertips to quickly flip it over. Cook the other side for about 1 minute.

Filling and toppings

Bavarian crepes are typically filled with sweet spreads and topped with fruit, chocolate, and/or whipped cream. Some popular fillings include jams, cinnamon and sugar, sweetened ricotta with a dash of vanilla, and Bavarian cream. For a more savoury option, fillings can include sauerkraut, caviar, lobster, and smoked salmon.

Toppings can include fresh fruit, fruit sauce, chocolate sauce, whipped cream, and powdered sugar. For a more indulgent option, you could try chocolate wafer rolls, chocolate shavings, or curls. For a simple and classic option, a dusting of cinnamon can be the perfect finishing touch.

For those with a more adventurous palate, some interesting variations include filling the crepes with strawberry filling, sour cream mixed with sugar and vanilla, or a small amount of strawberry jam, cool whip, and fresh blueberries. For those who prefer a more savoury option, a splash of vanilla or homemade raspberry syrup can be a tasty addition.

The versatility of Bavarian crepes means that there is something to suit every taste, whether you prefer sweet or savoury, indulgent or classic.

Difference between French and Bavarian crepes

Bavarian crepes, called palatschinke in Bavaria, are a type of thin pancake common in Central and Eastern Europe. They are typically made from wheat flour or buckwheat flour and are often filled, rolled, and garnished with toppings such as powdered sugar, fresh fruit, fruit sauce, chocolate sauce, or whipped cream.

French crepes are also thin pancakes, usually made with wheat flour (for sweet crepes) or buckwheat flour (for savoury crepes). They are often served with a variety of fillings, such as cheese, fruit, vegetables, meats, and spreads.

Batter

Both types of crepes include flour, egg, milk, and a dash of salt in their batter. However, French crepe batter typically contains sugar, while Bavarian crepe batter does not. French crepes also tend to have more eggs and less flour, resulting in a runnier batter that creates a thinner crepe. Bavarian crepe batter, on the other hand, is thicker and used right away, without any resting period.

Size

French crepes are typically larger in diameter, ranging from 7.5 to 16 inches, with 10 to 12 inches being the most common size. This allows for more filling and easier rolling.

Leavening

French crepes do not use any raising agents, while Bavarian crepes often include baking powder or baking soda. This results in French crepes remaining thin and flat, while Bavarian crepes can become thicker and fluffier.

Resting the Batter

French crepe batter needs to rest before cooking, allowing the flour to fully absorb the liquid and giving the gluten time to relax. This results in a more tender, melt-in-your-mouth texture. Bavarian crepes, on the other hand, do not require any resting period for their batter.

National Bavarian Crepes Day

The history of crepes dates back to the 13th century, and the name 'palatschinke' is derived from the Latin word 'placenta', which comes from the Greek word 'plakous', meaning 'flatbread'. Bavarian crepes were named during the ancient Roman era in Central Europe, and their popularity is attributed to their generous filling of rich Bavarian cream. While the exact origin of the Bavarian crepe filling is unknown, recipes from the 1800s were written in French, suggesting a connection to French cuisine.

Bavarian crepes are versatile and can be filled or topped with a variety of sweet or savoury ingredients. Common fillings include jams, cinnamon and sugar, sweetened ricotta with a dash of vanilla, or Bavarian cream made by adding gelatin to beaten eggs and whipped cream. For savoury crepes, fillings such as sauerkraut or caviar, lobster, and smoked salmon can be used. The crepes are then often garnished with toppings like powdered sugar, fresh fruit or fruit sauce, chocolate sauce, whipped cream, or a combination of these.

To make Bavarian crepes, the batter is typically made with flour, egg, milk, and a dash of salt, with some recipes adding sugar. The batter is then poured into a pan, creating a thin, wafer-like texture. The cooked crepe is filled, rolled, or folded, and then served.

On National Bavarian Crepes Day, people celebrate by making their own crepes at home, experimenting with different flavours and fillings. It's a day to indulge your sweet tooth and share delicious treats with loved ones. So, get your pans ready and join in on the festivities of National Bavarian Crepes Day!

Frequently asked questions