Celebrated on March 22 in honor of Bavarian Crepes, known as palatschinke in Bavaria. Unlike the classic French crepe, Bavarian crepes are made using the batter right after mixing rather than letting it rest, making for a firmer crepe. The other distinction is the crepe is filled or topped with Bavarian cream, a pastry cream thickened with gelatin rather than cornstarch and lightened with whipped cream just before it sets up.