Savoury, aromatic and light – a vegetarian spring dish with Austrian flair
Finely chopped spring herbs enhance the fluffy pancakes, which are spread with a creamy cream cheese and ricotta filling, rolled up and baked in the oven until crispy. A fresh Welschriesling from Western Styria is the perfect accompaniment – its fine acidity and lightness balance the dish perfectly.
The ideal wine accompaniment: Welschriesling from Weststeiermark DAC (Austria)
A Welschriesling from Western Styria brings exactly the freshness that this dish needs: Lemon zest, green apple notes and a racy, clear acidity. This structure emphasises the herbaceous component of the pancakes, while the cream cheese filling is elegantly framed by the lightness of the wine. The restrained fruitiness leaves room for the flavours of the dish without overpowering them – a prime example of a finely balanced wine to accompany vegetarian cuisine.
Another 5 suitable wine recommendations
1st Grüner Veltliner from the Kremstal DAC (Austria) Its classic aroma of white pepper, green apple and fine herbal spice perfectly complements the pancakes. The distinctive but not dominant acidity brings liveliness to the creamy filling and harmonises with the herbs.
2nd Pinot Blanc from Alsace AOC (France) Creaminess, subtle fruit and a cool elegance make this wine a charming companion. The Pinot Blanc is not too loud, leaves room for the filling and reflects the restrained freshness of the spring herbs.
3rd Silvaner from the Maindreieck (Franconia, Germany, QbA) The minerality and mild fruit of the Silvaner make it the ideal spring wine – especially with fine, herb-accentuated dishes. With a subtle spiciness and elegant restraint, it supports the fine components of the filling.
4. Soave Classico DOC (Veneto, Italy) A Garganega-accentuated Soave with almond notes, freshness and subtle herbal flavours that go excellently with the baked herb crust. The elegant texture clings to the pancake filling without being overpowering.
5. Pinot Blanc Alto Adige DOC (Italy) With ripe pears, fine citrus notes and an elegant structure, this Pinot Blanc from Alto Adige has a certain fullness to it that works perfectly with the cheese filling – at the same time, the freshness supports the lightness of the dish.
The recipe:
Gebackene Kräuterpalatschinken mit Frischkäsefüllung
Kochutensilien
- 1 Pfanne
- 1 Schneebesen
- 1 Rührschüssel
- 1 Auflaufform
- 1 Reibe
Zutaten
Für die Palatschinken:
- 2 Eier
- 120 g Mehl
- 250 ml Milch
- 1 Prise Salz
- 1 EL fein gehackte Kräuter z. B. Schnittlauch, Petersilie, Bärlauch
- Butterschmalz oder Öl zum Ausbacken
Für die Füllung:
- 150 g Ricotta
- 100 g Frischkäse
- Salz & Pfeffer
- 1 TL Zitronenabrieb
- Optional: 1 Handvoll Spinat oder Mangold blanchiert und fein gehackt
Für das Überbacken:
- 2 EL geriebener Bergkäse oder Parmesan
- 1 EL Butter
Zubereitung
Palatschinken vorbereiten:
- Eier, Milch, Mehl und Salz zu einem glatten Teig verrühren.
- Kräuter unterheben und 10 Minuten ruhen lassen.
- In einer heißen Pfanne mit etwas Fett 3–4 dünne Palatschinken goldgelb ausbacken.
Füllung zubereiten:
- Ricotta, Frischkäse, Zitronenabrieb, Salz und Pfeffer glatt rühren.
- Nach Wunsch Spinat untermischen.
Füllen und backen:
- Palatschinken mit der Ricottamasse bestreichen, einrollen und in eine gefettete Auflaufform legen.
- Mit Butterflöckchen und Käse bestreuen.
- Im Ofen bei 180 °C (Ober-/Unterhitze) ca. 15–20 Minuten überbacken.
Empfohlene Beilagen
- Frühlingssalat mit Radieschen
- Weißer Spargel mit Butter
- Gebratener grüner Spargel mit Zitrone
