Palatschinken (Crepes) or Kaiserschmarrn
3/4 cup unbleached white flour
1 teaspoon sugar
1/4 teaspoon salt
1 teaspoon cornmeal
2 teaspoon Ener-G egg replacer whisked into 3 tablespoon water
1 cup soymilk
1/4 cup water (or less)
1 teaspoon vanilla extract
1 tablespoon canola oil (and more for frying)
1/4 cup raisins (if making Kaiserscharrn)
I am a German vegan living in the US and missing my family's pancakes/palatschinken (part of my family is Austrian), and kaiserschmarrn. I modified this from a non-vegan recipe. If you tweak it and it turns out better, let us know. I think they are good as is, but you never know.
Combine the flour, sugar, salt, and cornmeal in a large bowl. Stir in the whisked egg replacer, adding soymilk in 1/4 cup increments until you get a smooth batter.
Add water, canola oil, and vanilla extract and stir well. Cover and let sit for 30 minutes on your counter or in your fridge. (My mom uses sparkling water instead of plain water, but it's ok with either).
Heat a lightly oiled pan on medium-high heat. Add a ladle full of batter and turn the pan to spread it evenly. When you can't see any moist spots anymore and the rim of the crepe is crisp, turn the crepe over (either by flipping the pan over onto a plate, using a spatula, or doing the skillful pan-flip).
If you are making Kaiserschmarrn, tear/cut the pancake into shreds with your spatula when one side is almost done, add some raisins, and finish frying until it turns a dark golden brown. Kaiserscharrn is served with powdered sugar on top.
It's helpful to keep a plate in a pre-warmed oven, so that you can stack the crepes on it to keep them warm until serving.
Since I made these with sugar and vanilla extract, they are meant to be sweet, but you could make them savory if you omit those two ingredients.
I love these with cinnamon sugar, apple sauce, vanilla sugar, chocolate syrup, bananas, soy yogurt, or agave syrup (not all together of course).
SO HOW'D IT GO?
These were great!! I think this will be my household's new go-to crepe recipe :) This morning I made savory crepes with them. I filled half with sauteed mushrooms and onion, and half with baked asparagus, and topped them both with a white bean sauce very similar to the gravy in VWAV. The only substitute I made was using cornstarch and water instead of ener-g, because I didn't have any on hand. Worked perfectly - for once I didn't mess up a single crepe ;)b
Looking forward to trying them with berries and cashew cream soon - thanks for the wonderful recipe!
Forgot to include this in my other post. I found some semi-sweet chocolate chips that my husband isn't allergic to, here's their information: They are by Enjoy Life and they are called "semi-sweet chocolate Mini Chips." They are dairy, nut and soy free. They come in a 10 oz. bag and are heavenly! Enjoy Life posts all the ingredients of each product and is very fast to respond to any questions you submit. What a treat!
I just found this recipe thanks to the VegWeb email so this is a question and not a review.
My husband is allergic to corn so I cannot use the cornmeal. Is there something else you can recommend? I was thinking whole Amaranth instead which would still give it texture (if that's what the cornmeal is for).
I am very excited about making these as my husband LOVES crepes and hasn't been able to enjoy them for years (he is allergic to eggs, corn, dairy products and chocolate). There are so many possibilities with this recipe!!! Is it correct that all I need to do to make them savory instead of sweet is omit the vanilla & the sugar? Is there something else I should increase when I do so?
WOW! this is wonderful, thank you so much!
Marcia
Mmm this is the first crepes recipe that actuaaally worked for me !
I didn't have any egg replacer so I used two teaspoons of flax seeds and ground it up with 3 tbsp water . I wanted to make more savoury crepes so I didn't put the sugar or the vanilla extract. I wrapped cucumber, avocado, hummus and bean sprouts into it. And then I realized I DID want sweet crepes, so I made another one with strawberries, raspberries, and fake whipped cream. So yum :D
!!! I can't believe someone came up with vegan palatschinken! I grew up on these and haven't thought about them in years; my family is also German/Austrian and this was a big Saturday morning thing. I can't wait to try this out! Thank you!
Made this for brunch the other day and served them with fresh raspberries. These seriously so good! I was worried they would taste like egg replacer, but not at all. I will make these again for sure.
I make it in chestnut season when chestnuts are cheap -there is a lot of work with it though. I dont know how it is elsewhere in the world, but in Slovakia you can usually find chestnut like a paste in the frozen section of stores, but it usually contains some E-s, so I dont like to use it much.
I made them with chestnut cream. Yum.
Hi LucyP, did you make your own chestnut cream, or did you get it from somewhere? I LOVE chestnuts, and never really find them around here... thanks much! Nima
These are great!!! They will now be served at all brunches that I host.
I changed the recipe to yield a thinner crepe.
I add 3/4 cup more soymilk. I also add 1 T of flax to the egg. Sometimes a dash of nutmeg. -PERFECT
I have made this recipe a few times since it was posted and I am seriously an expert now. I can do crazy pan flips and everything! Even in my stainless steel pan (which really should make them stick, but they don't!) They all come out perfect each time. Savory or sweet, always great. (FYI for the savory I leave the sugar in but omit the vanilla.) I get about 8, 6 inch crepes.
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The ONE TIME they didn't come out great was this morning when I tried to sub half whole wheat flour. Trust me don't do it. It takes them a really long time to cook and they stick like %^$#@!! UGH.... I tried to add more "egg" and nothing helped.... I didn't get one crepe out of the bunch... all lumps... my 2 year old ate them anyway though ;)
that said if anyone tries subbing WW flour and makes it work please let me know!!!
I made them with chestnut cream. Yum.
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