Nusspalatschinken, vegan (vegan austrian nut crêpes)
As our culinary journey through Austrian cuisine comes to a delightful close, we’re ending on a sweet note with a vegan twist on a classic favorite: Nusspalatschinken. Throughout this week, we’ve explored traditional dishes like Marillenknödeln, Fleischlaberln and Brettljausn, all reimagined with plant-based ingredients. Today, we bring you the indulgent and comforting Vegan Nusspalatschinken.
What is Nusspalatschinken?
Nusspalatschinken, a beloved Austrian dessert, typically consists of thin pancakes filled with a sweet walnut filling. The combination of delicate pancakes and rich nutty filling creates a satisfying treat that’s perfect for any time of day, whether as a dessert or even a decadent breakfast.
Veganizing the Recipe
To create a vegan version of Nusspalatschinken, we’ve just substituted traditional dairy milk with plant milk and spared out the eggs completely, as only the milk and flour work perfectly well.
Ingredients You’ll Need:
- For the Pancakes:
- All-purpose flour
- Plant-based milk (such as soy or oat milk)
- Salt
- For the Walnut Filling:
- Walnuts (ground or chopped)
- Agave syrup (or maple syrup for sweetness)
- Plant-based milk
- Raisins or dried dates
- Topping (Optional):
- Chocolate pudding sauce
How to Make Vegan Nusspalatschinken:
- Prepare the Pancake Batter:
- Mix flour and salt in a bowl, then gradually whisk in plant-based milk until smooth. Let the batter rest if desired.
- Make the Walnut Filling:
- Blend the soaked dried fruits, the walnuts and a splash of plant-based milk, sweeten to taste.
- Cook the Pancakes:
- Heat a non-stick pan over medium heat and lightly grease with oil. Pour a thin layer of batter into the pan, swirling to coat evenly. Cook until the edges lift and the bottom is golden brown. Flip and cook the other side.
- Assemble:
- Spread the walnut filling onto each pancake. Roll them up and place them seam-side down on a serving plate.
- Serve and Enjoy:
- Sprinkle with chocolate pudding sauce and serve warm. Optionally, top with vegan whipped cream for added indulgence.
Why We Love Vegan Nusspalatschinken:
Nusspalatschinken embodies the essence of Austrian comfort food—warm, sweet, and satisfying. By veganizing this dish, we’ve not only honored its rich culinary tradition but also made it accessible to those following a plant-based lifestyle. It’s a celebration of flavors and cultures, bringing the essence of Austria into our homes in a compassionate and delicious way.
Join Us on Our Culinary Adventures:
Thank you for joining us on this week-long exploration of Austrian cuisine made vegan. From hearty main courses to delightful desserts, each dish has been a testament to the versatility and creativity of plant-based cooking. We hope these recipes inspire you to try new flavors, adapt traditional favorites, and discover the joy of vegan eating.
Stay Connected:
Don’t forget to follow us for more culinary adventures, vegan recipes, and tips on how to incorporate plant-based meals into your daily life. Let’s continue to explore the world of food together, one delicious dish at a time!
Mahlzeit!
Nusspalatschinken, vegan (vegan Austrian nut crêpes)
Equipment
- 1 immersion blender
Ingredients
For the Palatschinken
- 200 g all-purpose flour
- 500-600 ml plant-milk best is soy for this recipe, but any other milk also works
- 2 pinches salt
- neutral oil such as sunflower
For the filling
- 1 small handful raisins or dried dates
- 2-3 handfuls walnuts
- ca. 4 tbsp plant-milk
- 3 tbsp agave syrup or other natural sweetener
For the chocolate sauce (optional)
- 250 ml plant-milk
- 2 tsp cornstarch
- 1-2 tbsp cocoa powder
- natural sweetener of choice
Instructions
For the Palatschinken
- In a mixing bowl, whisk together the flour and salt until well combined.Gradually pour in the plant-based milk while whisking continuously to avoid lumps. Continue whisking until the batter is smooth and free of any flour clumps. For a thicker batter, use 500 ml, for a thinner 600-700 ml.Let the batter rest for about 10-15 minutes. .
- Place a non-stick frying pan over medium heat. Brush the pan lightly with oil or add the oil and swing the pan from one side to the other. Pour a small ladleful of batter into the heated pan, swirling the pan immediately to spread the batter evenly and thinly. Cook the pancake for about 1-2 minutes, or until the edges start to lift and the bottom is golden brown. Use a spatula to carefully flip the pancake and cook the other side for another 1-2 minutes until golden brown.Transfer the cooked pancake to a plate and cover with a plate or similar to keep warm and to prevent the pancake to dry out.
- Repeat the process with the remaining batter, adding a little oil to the pan as needed between pancakes.
For the filling
- Soak the raisins in boiling water for approximately 10 minutes.
- Drain the raisins. In a mixing container, blend the raisins, the nuts and the milk until smooth. Add your sweetener of choice and adjust to your taste.
For the sauce
- With a whisk, combine half of the milk with the cornstarch and cocoa powder until well combined.
- Transfer the mixture to a saucepan and bring to a boil. Slowly add the rest of the milk, stirring constantly.
- Once the sauce has thickened and the dedired consistency (it should be dripping off nicely), sweeten the sauce with agave syrup or your preferred natural sweetener.
Serve the Nusspalatschinken
- With a spoon, spread 1-2 spoonfuls of filling onto one pancake. Roll the pancake and repeat the procedure with the other pancakes. Sprinkle the pancakes with the sauce.