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Bavarian Crepes

These crepes take their name from Bavaria, the largest state in modern-day Germany. The recipe predates the state, however, as it is thought to have originated in the Austro-Hungarian Empire, a European monarchy that ruled from 1867–1918. There the crepes were called palatschinken.

This traditional recipe fills the crepe with cherries, but they could easily be swapped for Nutella or another fruit preserve. In the United States, all variations are celebrated on March 22, Bavarian Crepe Day.

Recipe Servings: 5

Prep Time
10 minutes
+ 30 minutes resting
Cook Time
20 minutes
Total Time
1 hour
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

Crepes:
Filling:
Serving:
  • 1 cup sour cream, for serving
  • 1 bar (3 oz) dark chocolate, for serving

Directions

    To Make the Crepes:
  1. Crack eggs into a large bowl and mix by hand.
  2. Add buttermilk and beat with an electric mixer until combined.
  3. Add in flour and sugar and beat until smooth.
  4. Beat in melted butter. Let batter rest ½ hour at room temperature.
  5. Heat omelet pan, using a small amount of butter to grease the cooking surface. Spoon enough batter onto the pan to cover the bottom. When batter is light brown remove from pan and set aside.
  6. Continue cooking remaining batter.
  7. To Make the Filling:
  8. Drain cherries, reserving the juice, and place in a bowl.
  9. Combine cornstarch and powdered sugar in a saucepan over medium heat.
  10. Stir in cherry juice and liqueur (optional). Add cherries and stir until thickened.
  11. Remove from heat and let cool.
  12. To Serve:
  13. Place one crepe on a plate and spoon filling on one side. Roll into a cigar and top with sour cream.
  14. Repeat until all crepes have been filled.
  15. Top with sour cream and grate dark chocolate bar overall.

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