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Baked Minced Meat Crêpes | Viennese Classic
(0)
50 min
Under an hour
Gurkerl Küche
Klassische Wiener Hausmannskost: Zarte Palatschinken, gefüllt mit saftig gewürztem Faschiertem und im Backrohr mit Sauerrahm und Bergkäse goldbraun überbacken.
Preparation method
Preparing the crêpes
For the crêpe batter, whisk smooth wheat flour, cow's milk, 2 eggs, and a pinch of salt in a bowl into a smooth, lump-free batter. Let the batter rest for about 10 minutes.
Heat a little sunflower oil in a non-stick frying pan. Fry approx. 6–8 thin, golden-yellow crêpes one after another and set aside on a plate.
Searing the minced meat filling
Finely chop the onion and garlic. Also finely chop the parsley. Heat a little butter in a pan, and sauté the onion and garlic until translucent.
Chef's tip
A crisp green leaf salad with a classic Viennese oil and vinegar dressing makes a wonderful side dish.
For an extra juicy finish, you can stir 2–3 tbsp of beef broth into the minced meat filling.
40 min
Under an hour
