Vegan Palacinka s Tvarohem
Elevate your breakfast or dessert table with Vegan Palacinka s Tvarohem, a plant-based twist on a beloved Eastern European classic. These delicate, dairy-free crepes are made from a simple batter of almond milk, all-purpose flour, and a flaxseed egg substitute, yielding perfectly thin and tender layers. The magic lies in the creamy, tangy filling made with whipped tofu, brightened with lemon juice, zest, and a touch of maple syrup for natural sweetness. Rolled to perfection and optionally adorned with a burst of fresh mixed berries, this recipe is a delightful fusion of traditional flavors and modern plant-based cooking. Quick to prepare and beautifully customizable, this vegan crepe recipe is perfect for brunch gatherings, special occasions, or whenever you crave a sweet, elegant treat!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.5 cups Unsweetened almond milk
- 2 tablespoons Ground flaxseed
- 4 tablespoons Water
- 0.25 teaspoon Salt
- 4 tablespoons Vegan margarine
- 14 ounces Firm tofu, drained
- 2 tablespoons Lemon juice
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 2 tablespoons Powdered sugar
- 1 cup Mixed berries (optional)
Instructions
In a small bowl, combine the ground flaxseed with the water and let sit for 5 minutes to thicken.
In a large mixing bowl, whisk together the flour, almond milk, flaxseed mixture, and salt until smooth. The batter should be thin and pourable.
Heat a non-stick skillet over medium heat and add a small amount of vegan margarine to coat the pan.
Pour about 1/4 cup of the batter into the skillet, tilting the pan to spread the batter evenly into a thin circle.
Cook for 2-3 minutes or until the edges lift away from the pan and the bottom is lightly golden. Flip and cook the other side for an additional 1-2 minutes. Repeat with the remaining batter.
For the filling, blend the drained tofu, lemon juice, maple syrup, vanilla extract, lemon zest, and powdered sugar in a food processor until smooth and creamy.
Spoon the tofu filling along one edge of each cooked palacinka and roll up.
Serve warm, topped with mixed berries if desired.
Nutrition Facts
Calories |
1856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.3 g | 113% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1243 mg | 54% | |
| Total Carbohydrate | 191.0 g | 69% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 68.9 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 3460 mg | 266% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1665 mg | 35% | |
*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.
