Oma’s Vegan Eierkuchen (German Crepes) with Easy Chocolate Sauce
Recipes | July 9, 2020
When you’ve been vegan for years, and you finally successfully veganize a childhood favorite recipe, it feels like you hit the jackpot. This was one of mine, and my daughter loves it now too. My mom, who is known as “Oma” to my kids, would make them for a quick meal sometimes, and it was such a treat.
My friend Lydia, who is Croatian, told me recently that she makes vegan palacinke using Just Egg and sent me the recipe. I’d never really used Just Egg before but dug up my mom’s recipe on my phone, and it was almost the same as palacinke, which I also love, so I just subbed out the chicken’s eggs to make my Eierkuchen. I also upgraded the flour in this recipe from all white flour to mostly whole wheat pastry flour. You can make these with all whole wheat pastry flour, but they will taste a bit, ahem, “healthy,” and you might have to add more milk to get the right consistency to spread easily in the pan.
Feel free to fill them with any soft fruit. Applesauce or canned peaches, pears, or cherries were our easy go-tos, but sometimes we would be allowed to fill them with Nutella “for dessert.” We have an Orangutan-Approved Chocolate-Hazelnut Spread in our book that would fit the bill perfectly, but here I’ve included an easy chocolate sauce to make any of these fruit fillings a bit desserty, especially with a little powdered sugar sifted on top.
Thanks in part to the chocolate sauce, a kid-sized serving of Oma’s Vegan Eierkuchen has about 20% of the magnesium a four-to-eight-year-old needs daily. Magnesium is an essential mineral that helps to regulate muscle and nerve function and is involved in building strong bones.
Makes 8 Crepes (16 little kid servings) and ½ cup Easy Chocolate Sauce
One serving for a child: half a crepe
1 cup whole wheat pastry flour
¾ cup all-purpose flour
2 cups soy milk (or preferred non-dairy milk)
6 tablespoons Just Egg
Safflower oil (or your preferred neutral oil for greasing the pan)
1/3 cup canned pears or peaches in their own juice or applesauce
Powdered sugar (for sifting on top)
Easy Chocolate Sauce
⅔ cup non-dairy chocolate chips
¼ cup canned coconut milk
- In a medium bowl, combine all ingredients except for the oil with a whisk until the bigger lumps are gone. Do not overmix or crepes get tough.
- Heat a tablespoon of oil or so in a medium frying pan on medium heat or coat your pan with an oil spray to use less oil.
- Ladle about ⅓ to ½ cup of batter in the middle and swirl the pan around so that the batter spreads enough to reach the sides. Cook the crepe until the surface is just dry and you see some bubbles.
- Then, turn over with a spatula and cook until it’s golden underneath, maybe 2-3 minutes.
- Move crepe to plate and repeat until the batter is used up.
- Place desired fruit on the crepe and roll it up. Sprinkle powdered sugar through a small sieve on top of the crepe and drizzle with Easy Chocolate Sauce.
Easy Chocolate Sauce
- Pour chocolate chips and coconut milk into a microwave-safe bowl.
- Zap it for 30 seconds or so and stir until melted and smooth. Alternatively, melt chocolate chips on a stove in a double boiler, add coconut milk and stir until smooth.
- Drizzle it on crepe and serve immediately.
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