March 22nd is National Bavarian Crepes Day. This is another tasty holiday with an indeterminable origin.
A Bavarian crepe from Bavaria is called a palatschinke. Not a true crepe but a crepe-like thin pancake common in Central and Eastern Europe. The main difference between this variation and the classic French crepe is that the batter is use right away rather than letting it rest before using. Though typically sweet, there are savory versions.
But this is not National Palatschinke Day, so perhaps it means the crepe is filled or topped with a Bavarian cream. Several recipes for “Bavarian Crepes” also include adding a fruit jam or pie filling.
Bavarian cream is a pastry cream thickened with gelatin rather than cornstarch which is then lightened with whipped cream just before it sets up.
Start with the Bavarian Cream
1 vanilla bean
1-1/4 cups heavy whipping cream
1 tablespoon powdered gelatin
3 tablespoons milk
1/4 cup granulated sugar
5 egg yolks
1-1/4 cups freshly whipped cream
Split the vanilla bean in two and place in a pan with cream. Slowly bring up to a boil. Then remove from the heat and let sit about an hour. Remove the bean and scrape out seeds. Add the seeds back into the cream; discard the pod. Now, sprinkle the gelatin over the milk. Set aside. Whisk sugar and egg yolks together. Warm up the cream mixture. Whisk cream into eggs a little at a time. Now, place the egg-cream mixture over a pan of simmering water. Stir until mixture is thick enough to coat the back of a wooden spoon. Remove from heat and stir in the milk-gelatin mixture. Cool to room temperature. Fold in whipped cream.
1 cup all-purpose flour
1-1/2 cups water
Make the crepes: whisk together flour, water, eggs and a dash of salt until smooth. Let stand 5 to 10 minutes. Rub an oiled paper towel along the inside of an 8-inch nonstick saucepan. Heat saucepan. Pour 1/4 cup batter onto the pan. Swirl batter around to cover surface. Cook over medium heat until firm, about 20 -30 seconds. Flip crepe with fingers or spatula. Cook for about 5 seconds on other side. Remove from pan and stack on a plate.
fruit jam or pie filling, optional
chocolate sauce, optional
Add a little jam or pie filling down the center of a crepe. Add some Bavarian cream. Roll up crepe. Top with chocolate sauce if desired.