Margarita's International Recipes



Bavarian Crepes

Palatschinken are a type of crepes popular in Bavaria and nearby countries. There seem to be many different recipes for them and indeed, they are similar to the panqueques recipe I grew up eating in Argentina. My family is from Lombardy, which is not too far away. This particular recipe, which an American cook inherited from her grandmother, adds the element of oil, which is not present in many others.

Regardless, these are delicious. Better in both flavor, consistency and, most importantly, ease to make than my regular recipe. They were easy to flip and came out perfect. It'll be my to-go panqueques/crepe recipe from now on.

Serve them with whatever fillings you want. I did one with white sugar, which I really liked and another with a very thin layer of lime curd. You can use other jams/jellies, Nutella, strawberries, bananas and other fruits. Dulce de leche is my favorite.

This recipe makes about 8 8” crepes

Bavarian Crepes


  • 1 ½ cups all purpose flour
  • 2 Tbsp. Sugar
  • 1/2 tsp. Salt
  • 4 eggs
  • 2 cups milk
  • 2 Tbsp. Vegetable oil
  • unsalted butter


Mix all ingredients together with a whisk or electric mixer until the batter is fairly, but not fully, smooth.

Heat a small frying pan over medium-high heat. Add a pat of butter and swirl it to melt. Fill a ladle with the batter and pour it onto the pan, tilt the pan if necessary to make sure the whole it spread throughout the pan. When the edges start to brown, turn it and cook for a minute or so. Remove it, add filling, and roll like a cigar. Repeat, adding some butter before each new crepe.

Adapted from a recipe at

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