Palatschinken (Austrian Crêpes)


  • 2 tsp of psyllium husks and
  • 100 ml of water.

Stir and let sit for a few minutes.


  • 400 ml of soymilk,
  • 4 tbsp (50 g) of aquafaba,
  • 1 dash of salt and
  • 200 g of home-milled spelt or einkorn.

Whisk the batter until it is completely smooth.

Bake ten thin pancakes as follows.

Preheat a flat pan (crêpes or tortilla pan) on medium heat. When it is warm add ½ tsp of vegan butter or coconut oil and just enough batter to cover the pan. Hold the pan in your hand, pour in the batter and swirl it around, creating a circle. You can also use a spatula to spread the batter. When the top of your pancake is dry take a spatula to detach it from the pan. Now you can flip the pancake by either tossing the pan or using the spatula. Place the finished pancake on a plate and cover it with another to keep it warm. Place each following pancake on top of its predecessor. (Or eat every palatschinke straight out of the pan!)

Palatschinken are traditionally served with apricot jam (Marillenkonfitüre): Spread the jam on the pancake and tightly roll it up.

Another popular recipe is to fill the pancakes with a combination of Austrian curd (Topfen) and raisins and gratinate them with vanilla sauce. Palatschiken can also have savoury fillings.

If you serve Palatschinken as a dessert half of the given amount will be enough for four people.

The recipe for crêpes is basically the same. Only crêpes have other traditional fillings than Palatschinken, for example, applesauce or cinnamon and sugar. But there is a variety of crêpes called galettes that is prepared with buckwheat flour. Galettes are a speciality of the Bretagne in the north of France and usually have savoury fillings.


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