Blintzes can be vegan? Yep, they totally can.
If you don’t really know what blintzes are and you’re just here because the photo looked delicious, then I’m flattered! And will happily run through a quick crash course on blintzes with you because you’ve definitely been missing out and need a good blintz recipe in your life.
If crepes are thinner pancakes, then blintzes are a crepe’s Jewish cousin. Crepes are from France, while blintzes are Jewish and Russian. They’re both thinner than pancakes, and can be made with your sweet or savory filling of choice. But there’s more to it than that.
Blintzes are usually smaller and fluffier. They’re still thin like crepes, but while crepes can be eaten on its own a blintz is always always filled with something delicious. Traditional recipes call for sweetened cheese or a cream filling, and are then pan fried in butter until golden. Definitely kind of difficult to think of them as being even remotely close to vegan.
So how do you make them vegan? Short answer: tofu, cashews, and maple syrup. The great thing about blintzes is that they’re super flexible, and are a cook what tastes best for you type of recipe. So we’re getting a vegan version without missing out on the traditional taste!
Blintzes can be enjoyed any time of the year, but they’re traditionally served for Jewish holidays like Shavuot- which is this month! Aren’t you glad you found this delicious blintz recipe at the most perfect time?
There’s definitely tons of flipping and folding involved, but don’t let that discourage you! Remember that when making crepes, pancakes, or blintzes, the first one or two always don’t come out right. It is something I have learned to accept in life. This vegan blintz recipe’s still super easy and simple to make, even for beginners.
Up your brunch game with some homemade vegan blintzes!
Author: Micah Siva
200g (1 ¼ cup) all purpose flour
60g (⅓ cup) chickpea flour
¾ teaspoon baking powder
1 tablespoon maple syrup
¼ tsp salt
1 tsp vanilla extract
480 mL (2 ½ cup) almond milk
2 tsp melted coconut oil
Coconut oil for cooking
1 block firm tofu, drained
½ cup cashews
3 tbsp maple syrup
Juice of 1 lemon
Zest of 1 lemon
1 tsp vanilla extract
½ tsp almond extract
Combine flour, chickpea flour, milk, oil, almond extract, sugar and salt in a bowl. Whisk to combine. Let sit for 20-30 minutes.
Lightly grease a non-stick fry pan. Over medium-low heat, pour ⅓-½ cup batter into the pan, swirling to coat the bottom.
Cook until the top of the crepe is completely dry, about 3-4 minutes.
Gently flip, and cook the other side of the crepe.
Combine tofu, cashews, maple syrup, lemon juice, zest, vanilla and almond extract in a food processor until smooth.
Spoon 1-2 tbsp filling in on the crepe, 1 inch from the edge closest to you. Fold in sides, and roll tightly, with the seam on the bottom, repeat for all crepes.
Add 1 tbsp coconut oil to a pan over medium-low pan. Cook for 2-3 minutes per side, or until golden.