Recipe for: Palatschinken mit Fleischfüllung (Austrian Pancakes with Meat Filling)

Palatschinken mit Fleischfüllung (Austrian Pancakes with Meat Filling)
For the pancakes:
4 eggs
250 grams type 405 flour (all-purpose is similar)
½ liter milk
½ tsp butter or oil, for the pan
For the filling:
⅓ lb. ground beef
1 red or green bell pepper, diced
½ onion, diced


Preperation Time: 15 Minutes

Cooking Time: 10 Minutes

Total Time: 25 Minutes

Servings: 4


Martin Lang, Austrian Pancakes


1. Whisk all pancake ingredients (except butter/oil) together until semi-fluid. The mixture should have a decent viscosity; if it’s too solid, add some sparkling water.

2. Heat a nonstick skillet over medium heat. Add butter or oil, and swirl to coat bottom of pan.

3. Cook the palatschinken like you would a crêpe. Pour a pancake-sized amount of batter into the pan, and cook until golden on bottom side. Flip pancake, and cook until other side is golden. Repeat until batter is gone. Keep pancakes warm on covered plate while you make the filling.

4. Dice onion and bell pepper.

5. In a separate nonstick skillet over medium-high heat, brown the ground beef. Add diced onion and bell pepper. Dust with some paprika powder. Cook until veggies are caramelized.

6. Stuff pancakes with filling (or set the two out and allow people to do this themselves). Enjoy!

About The Chef

Our Lead Software Engineer — who hails from Dornbirn in Austria — whipped up his version of palatschinken (Austrian pancakes) specifically to pair with the 2015 Field Theory Blaufränkisch: our rare California version of this native Austrian grape.