Palatschinken are essentially crêpes, thin pancakes, though they can be made a bit thicker than crêpes.
They are made in Hungary, Austria, and the Czech republic.
The batter is made from wheat flour, egg, and milk. Some versions add a bit of melted butter to the batter.
The cooked pancakes are brushed on top with a jam or preserve, rolled up, and sprinkled with icing sugar, or just rolled up and spritzed with lemon juice then sprinkled with with icing sugar. In Hungary, apricot butter is used instead of jam.
The filling may sometimes be lemon-flavoured curd cheese with raisins in it.
Savoury Palatschinken with cheese, meat or mushroom fillings are also made.
Aka “palačinka” in Czech, “palacsinta” in Hungarian.