This recipe for Palatschinken is my grandmother’s recipe. A native Austrian, she made the best Palatschinken, which is an Austrian crepe. I’ve updated her classic recipe to be a touch more nutritious and sustainable, using whole wheat pastry flour in place of all-purpose white flour, and almond milk instead of dairy milk. Classic Palatschinken is filled with apricot jam, but I love raspberry preserves paired with the pucker of fresh lemon juice and a dusting of powdered sugar. A super quick and easy breakfast or dessert, you can have Palatschinken with Raspberry Preserves and Fresh Lemon Juice on the table in 10 minutes!

Serves: 2-4

Prep time: 5 minutes

Cooking time: 5 minutes

What (your ingredients):

1 cup whole wheat pastry flour

¼ teaspoon salt

1 teaspoon sugar or monk fruit sweetener

2 eggs

1 cup unsweetened almond milk

1 ¼ tablespoons raspberry preserves

½ lemon, sliced into 4 wedges

Coconut oil for skillet

Powdered sugar for serving

How (your directions):

Heat a large round nonstick skillet over low heat. Add ¼ teaspoon coconut oil, and using a pastry brush or paper towel, evenly distribute oil across the skillet.

Meanwhile, add the flour, salt, sugar, eggs, and almond milk to a medium bowl and whisk. The batter will be thin and slightly lumpy.

Pour ½ cup of the batter into the center of the skillet, then gently and slowly swirl the batter around the skillet until a large, even, round crepe forms.

Cook until set, about 2 minutes. Using a spatula, flip the crepe and cook another 30-60 seconds on the second side.

Flip the crepe back over and add 1 teaspoon raspberry preserves to the crepe, spreading evenly across the whole crepe.

Gently roll the crepe and transfer to a dish.

Serve with a wedge of lemon and a dusting of powdered sugar.

Continue the process until all the batter has been used, being sure to coat the skillet with coconut oil each time before adding the batter.

Enjoy hot!

Why (the science): Whole wheat pastry flour is an excellent baking flour, as it has all of its vitamins and fiber intact yet is fine enough to replace all purpose white flour in a 1:1 ratio.