The French have crepes and the Austrians have palatschinken. The latter is slightly thicker than the first, but both are very similar to breakfast pancakes. In Austria, palatschinken are typically served for lunch, but they make for a great breakfast or dessert dish as well.
Palatschinken are traditionally filled with apricot jam and then rolled; more adventurous types enjoy adding Nutella, bananas or maple syrup. And those with the ultimate sweet tooth top off palatschinken with whipped cream. (Is there any sweet not made better by the addition of whipped cream?)
Austrian restaurants typically serve palatschinken sweet, as is traditional. However, there are savory palatschinken too, which can be made with tomatoes, mozzarella and basil, or chopped up and added to soup. You do you.
Best place to eat palatschinken: Not surprisingly, foodie-central Vienna has some of the best spots in the country — including Heindl's Schmarren & Palatschinkenkuchl, which puts the dish at the forefront of its revered menu.
Palatschinken is popular throughout Central and Eastern Europe as well, so you can also find it in countries including Hungary, Croatia and Bulgaria.