Poppy Seed Crêpes with STAUD’S Lingonberries

Palatschinken are thin Austrian pancakes, perfect for rolling around a creamy filling. Here, poppy seeds add texture to the batter and lingonberries offer a bright contrast to mascarpone. This is a lovely dessert to assemble at the table, one warm crêpe at a time.

Makes: 4 servings

Ingredients

• 180 g flour
• 2 eggs
• 240 ml milk
• Seeds from 1 vanilla bean
• 3 tablespoons poppy seeds
• Zest and juice of ½ lemon, divided
• 1–2 tablespoons butter
• 200 g mascarpone
• 2 packets vanilla sugar
• 125 g STAUD’S Lingonberry Fruit Compote

How to make it

1. Whisk flour, eggs, milk, vanilla seeds and poppy seeds into a smooth batter. Add lemon zest and let stand briefly.
2. Heat a little butter in a skillet and cook thin crêpes, turning each once.
3. Mix mascarpone with lemon juice and vanilla sugar.
4. Spread crêpes with the cream and spoon over lingonberries. Roll or fold, then serve warm.

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Staud's Lingonberry Fruit Compote

Our lingonberry fruit compote replaces the organic lingonberry spread in the original; its texture is looser, so spoon it on before serving.

Visit the product page for current availability.

Adapted from STAUD’S Wien’s original recipe. European Deli’s version uses the product linked above.

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• Apricot Buchteln: Austrian Sweet Rolls with STAUD’S Preserves
• Raspberry Strudel with STAUD’S Raspberry Preserves
• Oat Scones with STAUD’S Strawberry Preserves