AnOther's latest recipe contributor is the wonderful Margherita Missoni, accessories designer of her family's Missoni fashion house, founded by her grandparents Rosita and Ottavio in 1953. Missoni has chosen to share and demonstrate her recipe for
AnOther's latest recipe contributor is the wonderful Margherita Missoni, accessories designer of her family's Missoni fashion house, founded by her grandparents Rosita and Ottavio in 1953. Raised in Italy, Missoni studied philosophy and acting and lived for a short time in New York. Throughout, she continued to be the brand ambassador for the house and has appeared in their campaigns. After designing the sunglasses for this year's spring/summer collection, she worked on a full range of accessories for autumn/winter.
Missoni has chosen to share and demonstrate her recipe for Palatschinken served with apricot jam, from her home in Milan. Palatshinke is the Austrian and Bavarian german name of the thin, crêpe-like variety of pancake, popular in Central and Eastern Europe.
Margherita Missoni: "Palatschinken with Jam. You'll need 3 eggs, 250ml milk, 150g flour, mineral water (makes the dough more fluffy!), salt and a coated pan as flat as possible (around 25cm). Mix the flour with the milk, stir thoroughly, then add the eggs, one by one, stirring into the mixture separately. Heat the pan well and add a drop of oil, distributing it with a kitchen towel. Put one scoop of the dough into the pan, ensuring the dough spreads evenly across the surface. Bake until the top of the Palatshinke is dry (about 45 seconds to a minute), then turn around carefully to brown the other side (30 mins max). Start again to make further Palatschinke. If you want to keep them warm, put them into the oven at 50°C. Before serving, spread jam (I love apricot!) over each one and roll them up like you would with a carpet. Tip - for bright pink Palatschinken, replace part of the milk with beetroot juice!"
Text Laura Bradley