Palatschinken with Walnut Filling

Ingredients

• 2 tbsp liquid butter
• 100 g flour
• Salt
• 1 tbsp sugar
• 150 ml milk
• 100 ml water
• 2 Eggs
• 50 g clarified butter (for baking)
• 120 g ground walnut kernels
• 150 ml milk
• 1 packet vanilla sugar
• 2 tbsp rum
• 30 g coarsely chopped walnuts
• powdered sugar (for dusting)
• cherries (for garnish)

Instructions

1. 1.

   For the batter, combine butter with flour, a pinch of salt and sugar in a bowl; add milk and water, mix in eggs, and whisk until smooth. Let the batter rest for 30 minutes.

2. 2.

   To make the filling, toast ground walnuts in a dry pan. Add milk and vanilla sugar, bring to a boil, then simmer while stirring for about 4 minutes until thickened; flavor with rum.

3. 3.

   Stir the batter again. Grease a skillet with clarified butter and heat. Pour a small amount of batter into the skillet, swirling to spread thinly. When the top dries, flip the pancake and cook until golden.

4. 4.

   Keep finished pancakes warm in a 70°C oven.

5. 5.

   To serve, spread walnut filling on each pancake, roll up, arrange on plates, dust with powdered sugar, sprinkle chopped walnuts, and garnish with cherries.