I’m not a pancake or waffle kind of girl. Give me eggs, bacon and hash-browns and I’m a happy camper. However, growing up my mom and grandma would make us Palatschinken — the Austrian version of crepes — and they are linked to comfort and cozy in my mind. I made a traditional version a couple times for Dave recently and we both enjoyed them. Since trying to cut out grains, sugars and dairy from our everyday diet, it’s been fun to find paleo alternatives. I found this recipe on Pinterest and changed it up a bit to be more like what I remember from my childhood.
We’ve made these twice on Saturday mornings and they are so so good. I especially love them because they aren’t sickly sweet the way waffles and pancakes can be. They also won’t be huge like traditional crepes, these are more like the Palatschinken of my childhood. We just roll them up with some fillings and nom.
When cooking them in the skillet, it can take a little bit to get the whole swirl around the pan thing. My 2nd batch was way better than the first. Don’t give up if you struggle at first, they get easier with practice. You can also add more coconut milk to the batter to make it thinner to make spreading them out easier — just add it in small increments until it’s the right consistency.
- 1/3 cup coconut flour
- 1/3 cup arrowroot flour
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- 3 large eggs
- 1/2 – 1 cup coconut milk
- Mix flours, vanilla, honey, eggs and 1/2 cup coconut milk.
- If the mixture is too thick add a little more coconut milk in increments, it needs to be a pouring consistency. I add more milk after I start cooking them if it’s still too thick. You kinda have to figure out how thick you like it to be.
- Heat a skillet on medium high heat while the batter sits for 5 minutes.
- Once hot, remove skillet from the heat, spray lightly with oil.
- Add in about 1/4 cup of batter the the center of the pan and quickly tip your skillet to spread the batter around your pan as thin as possible. (if you need a better explanation, a quick youtube search will help you out)
- Cook for 1-2 mins, until the crepe’s bottom is golden.
- flip the crepe and cook for a further 30 seconds, then remove from the pan. I keep them in the warm oven until I’ve made them all, otherwise they get cold.
I like to serve these with a berry compote — Dave calls it “compost” — and whipped coconut cream. To make the compote combine: 1 cup berries (I use frozen), 1 TBSP honey, and 1/4 cup water. Gently heat it up and allow to simmer to thicken. You can also use a little arrowroot powder to thicken it quicker.
I hope you enjoy these! I can’t wait to make them again myself.