My mother (may her memory be a blessing) made the most delicious blintzes. She served them during the holiday of Shavuot (this year June 4&5) and it’s one of the things that made it so special. In the five years since I’ve been eating a vegan diet, the holiday meal just hasn’t been the same without them. Last year I tried this recipe. Even though it took a long time to make and wasn’t 100% the same thing, it did fill my craving! It includes, buckwheat crepes, tofu cream cheese and raspberry compote. Check it out and let me know what you think.
· 220g /2 cups Buckwheat Flour
· 1 tsp Baking Powder
· 430mls / 2 cup Water
· 1/2 tsp Salt
Tofu Cream Cheese
· 300g Silken Tofu
· 1 teaspoon Vanilla Extract
· 3 tbsp. Powdered/Icing Sugar
· 1/2 Freshly Squeezed Lemon Juice
· 1/2 tsp Apple Cider Vinegar
· 1 tbsp. Vegan Butter
· 1 cup raspberries (fresh or frozen is fine)
· 1 tbsp. Agave Syrup
· 1 tbsp. chia seeds
· 1 tsp water
- To make the tofu cream cheese, place all of the ingredients in a blender and blitz until smooth. You can make this the night before or earlier and place in the fridge to solidify. If not, simply place in the freezer for about 45 mins approx. to firm up while you make the rest.
- On a gentle heat, add all of the ingredients for the berry compote into a pan and stir gently. You only need a little water to get things moving and eventually the raspberries form a beautiful compote. Leave to one side to cool.
- Add the ingredients for the buckwheat crepes to a bowl and whisk until smooth. Place aside to achieve room temperature.
- Brush a pan lightly with some oil, use either a silicone brush or some paper towel. Heat the pan over medium heat.
- Scoop approx. 100mls of batter or one ladle full of buckwheat batter into the heated pan. Give the batter a wiggle so it spreads out into a thinner crepe rather than left sitting and forming a thick pancake.
- Cook on both sides until slightly golden (2-3 minutes each side). Repeat until the batter is gone.
- Assemble the blintzes. Spoon no more than 2 tbsp of vegan cream cheese in the center of a crepe. Fold the bottom up, the sides in and then the top down so you have a neat parcel. Place on a flat plate or dish, seam down.
- These can be left in the fridge until you are ready to reheat. Or if you are ready to cook – brush the pan with some vegan butter this time on a medium heat. Place the folded and filled vegan blintzes into the pan seam down and cook on each side for approx. 3 minutes. You may be able to fit around three blintzes in your pan.
- Alternatively, reheat the vegan blintz in a casserole dish in the oven 200c/390f for approx. 20 minutes. This can save some effort of flipping them in the pan.
- Once reheated, they are ready to top with your favorite toppings! We chose raspberry compote, some vanilla vegan yogurt and edible flowers.