Dairy-Free Palacinka s Tvarohem
Dive into the delightful world of Eastern European-inspired cuisine with this Dairy-Free Palacinka s Tvarohem recipe, a flavorful twist on the beloved Czech sweet crepes. Crafted with almond milk and sparkling water, these light and airy crepes are entirely free from dairy, making them a great option for lactose-intolerant or vegan food lovers. Filled with a creamy, tangy silken tofu "tvaroh" mixture enhanced by lemon juice, vanilla extract, and maple syrup, they deliver a luscious and authentic flavor without traditional dairy. Topped with fresh strawberries and a dusting of powdered sugar, these crepes are perfect for breakfast, brunch, or dessert. With a quick prep time and simple ingredients, this recipe blends ease, elegance, and adaptability. Pair keywords like "dairy-free crepes," "vegan Czech recipes," and "egg-free dessert" with this recipe to attract health-conscious and plant-based food enthusiasts to your table.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 300 milliliters Almond milk
- 150 milliliters Sparkling water
- 30 grams Vegan butter
- 0.25 teaspoon Salt
- 200 grams Silken tofu
- 1 tablespoon Lemon juice
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar
- 100 grams Fresh strawberries, sliced
- 2 tablespoons Coconut oil
Instructions
In a large bowl, whisk together all-purpose flour and salt.
Gradually add almond milk and sparkling water, continuing to whisk until the mixture is smooth.
Melt vegan butter and stir it into the batter. Set the batter aside for 10 minutes.
In a blender, combine silken tofu, lemon juice, maple syrup, vanilla extract, and powdered sugar. Blend until smooth to create the 'tvaroh' filling.
Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
Pour about 60 ml (1/4 cup) of batter into the skillet, swirling to spread evenly and form a thin crepe.
Cook for 2-3 minutes or until the edges begin to turn golden brown, then carefully flip and cook for another 1-2 minutes.
Repeat the process with the remaining batter, stacking finished crepes on a plate.
To assemble, spread a generous spoonful of the tofu 'tvaroh' filling onto each crepe and add a few slices of fresh strawberries.
Fold or roll the crepes as desired and serve immediately.
Nutrition Facts
Calories |
1646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.7 g | 80% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 987 mg | 43% | |
| Total Carbohydrate | 231.2 g | 84% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 70.0 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1249 mg | 96% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 739 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
