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.