Pascha Palachinke

Growing up Serbian Orthodox you always celebrate holidays a few weeks after the rest of the country which always made me feel a little important somehow; like my holidays were more authentic then these silly neighbors of mine who would celebrate their holidays on any old day the man told them to. Yes, I was self important even as a child, but you know, Orthodox Lent is really 40 days of veganism and vegans are known as self-important so maybe it was a natural fit. The 40 days is usually finished off with killing a lamb. I didn’t kill any lambs this year for Pascha (Easter) but I did make some vegan crepes (or Palachinke in Serbian) with the finest Spring ingredients. I found green garlic, ramps, baby Swiss chard, and oyster mushrooms at the farmer’s market so I wanted to use them. I was disappointed that another Spring was about to pass by again without me getting to try Fiddlehead Ferns but then I found them at central market! I was so excited. I baked all the vegetables in a 400 oven with earth balance and salt and pepper for about 10 minutes. And they turned out delicious, what a brilliant combination. The ramps were like leeks but different enough to have a flavor all their own. The fiddlheads tasted like asparagus, a curly, snappy version of asparagus.

I used the recipe for the crepes from the voluptuous vegan and it once again proved to be a winner. I also made the baked tofu recipe from the voluptuous vegan and it was really good, creamy and flavorful but fast and easy and so it was a perfect match for these easy crepes.

I had earlier gone to the Texas Food and Wine festival and at a cooking demo I realized that I don’t eat enough parsley. It is the perfect complement to a Spring dish, the flavor is really fresh and just kind of zippy. I did a little epicurious search and found a parsley pesto with toasted pepitas and decided it would be perfect, without the parmesan of course and adding a little citrus. It was delicious! Parsley is one of those foods that I didn’t used to like but now I am finally coming around to it. If you want to move into a new phase with you relationship with parsley I recommend this recipe. The creamy pepitas really added a nice element to the strong parsley and toned it down. I could eat this pesto buy itself or just on bread because it was so good. Maybe I will make it with pasta tonight. The perfect pepita parsley pesto pasta. The whole crepe came together really nicely. Mr. Smurf used at least 4 reallys when he was complementing the final dish. If you find these fiddlehead ferns and the farmer’s market definitely try some.Here is the recipe for the pepita parsley pesto

  • 1/3 cup raw green (hulled) pumpkin seeds (pepitas)
  • 1 small garlic clove
  • 2 cups packed flat-leaf parsley leaves
  • 1/3 cup extra-virgin olive oil
  • 1 TBSP of Lime

Process the garlic first, then add the pepitas and process a little more. Add the rest of ingredients, process until pesto consistency and add salt and pepper.

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11 thoughts on “Pascha Palachinke

  1. t

    Oh my goodness this looks amazing! I’ve always wanted to try ramps and fiddleheads, and crepes are my favorite dinner- you always feel so elegant making them! Looks so fabulous.

  2. mihl

    P.S. I always refered to ramps as ramsons. People who visited my blog (and were from the US) never seemed to know these. How great to find out that you can find them there and that I was just using the wrong name.

  3. lazysmurf Post author

    mihl- they are pretty rare, you can either find them yourself or get them at a farmer’s market where I live in the US so that might explain it too.

  4. Be'er sheva Boheme

    Those crepes look so yummy!!! I’ve never had fiddleheads although I mean to buy them every season when they’re available…this is all the more motivation!

    …your dogs look so comfy…especially the one up behind the couch pillows

  5. Jes

    The crepes look amazing! I’ve been searching for fiddleheads this spring, but I haven’t had any luck. Maybe tomorrow at the farmers market!

  6. avegancalledbacon

    Those crepes came out amazing-looking. I made some the other day – tasted great, looked ragged and limp. But anyway, I’m wondering, if a Serbian Orthodox lent is basically vegan, then aren’t there Serbian Vegan Pancakes recipes too?

  7. lazysmurf Post author

    hey bacon, I haven’t come across one but when I see my mom tomorrow I will ask her!

  8. Lana

    “The lesson of the beat is- hold on to your divine glow, your innate rosy magic, or end you’ll end up brown and when you’re brown you’re blue. indigo. indigoing. indgone.

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