A thin Hungarian pancake or crêpe, referred to by the Austrians as palatchinken. They are usually assembled in a stack of 6 or 7, layered with a filling. The savory rendition is often filled with chopped ham, lobster, pork, veal, mushrooms or other vegetables combined with a cream sauce or sour cream. The dessert version is made with slightly sweeter batter and spread with a sweet filling such as jam. Before serving, the stack is cut into wedges.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.