This neutral crepe can be used for savory and sweet foods. If a sweeter palacinke is desired, add 1 tablespoon sugar and 2 tablespoons vanilla in place of the 2 tablespoons water, and serve for dessert with fresh fruit and dairy-free chocolate sauce. Here is another recipe for sweeter vegan crepes.
Makes about 8 Serbian-Croatian Lenten Palacinke
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
- 1/2 cup soy milk
- 2/3 cup + 2 tablespoons water
- 1/4 cup (1/2 stick) melted margarine
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
- In a medium bowl, mix together milk, water and margarine. In a separate small bowl, combine flour and salt. Add flour-salt mixture to milk mixture and whisk until smooth. Cover and refrigerate 2 hours. Don't skip this step!
- If the batter is too thick, add water, 1 tablespoon at a time, until it is the right consistency -- thickened but thinner than for regular pancake batter. Heat a crepe pan over medium-high. Add a small amount of oil or margarine to pan (if using a nonstick pan, reduce amount of oil or margarine). Add about 3 tablespoons batter to the pan and swirl pan to let the batter spread out thinly. See these step-by-step crepe-making instructions.
- These palacinke may take a little longer to cook because there are no eggs in the batter to aid in browning, and they will be lighter in color than what is pictured. When the bottom of the crepe is slightly spotted brown, flip it and cook the other side. Turn out onto a plate and continue with rest of batter. This batter is a little difficult to work with at first, but practice makes perfect.