Vegan Blueberry Blintzes

 
Makes 6 blintzes

Ingredients: 

CREPES

Dry:

1 cup white spelt flour

1/8 teaspoon sea salt

2 tablespoons sugar

1/4 teaspoon baking soda

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Wet:

1 cup soy milk

1/4 cup water

2 tablespoons vegan butter

1/2 teaspoon freshly squeezed lemon juice or apple cider vinegar

1/2 teaspoon vanilla extract

Oil for the crepes

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FILLING

7-ounces extra firm tofu

8-ounces vegan cream cheese

2 tablespoons nutritional yeast

2 tablespoons tahini

1 tablespoon freshly squeezed lemon juice

1/4 cup organic sugar

1/4 teaspoon sea salt

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BLUEBERRY SAUCE

8-ounces frozen or fresh blueberries

1/2 cup water (add 1/4 cup more water if fresh blueberries)

2 tablespoons organic sugar, or to taste

1/8 teaspoon ground cardamom

1 tablespoon arrowroot powder dissolved in 2 tablespoons cold water

Directions: 

1. Prepare the crepes and stack them on a plate:
    
   1. Place the dry ingredients in a bowl and whisk well. Place the wet ingredients in another bowl and mix well. Add the wet to the dry and mix well.
       
   2. Place a crepe pan over high heat and lightly oil. Pour a rounded 1/4 cup of batter onto the pan and spread as thinly as possible. Cook until bubbles form over the entire surface, approximately 3 minutes, depending on the heat of the pan. Carefully flip and cook for an additional 3 minutes. Repeat until all of the batter is used. Mix the batter in between crepes to maintain a uniform consistency.
       
2. Prepare the filling by placing a pot with 1 inch of water and a steamer basket on high heat. Place the tofu in the steamer basket, cover and cook for 5 minutes. Remove the tofu and rinse well under cold water.
    
3. Meanwhile, place the remaining filling ingredients in a bowl and mix well. Crumble the tofu into the bowl with the filling ingredients and mix well.
    
4. Prepare the sauce by placing all of the ingredients, except the arrowroot mixture, in a small pot over medium heat and stir well. Cook for 5 minutes, stirring occasionally. Add the arrowroot mixture, reduce the heat to low, and stir well. Cook over low heat until the blintzes are finished cooking, stirring occasionally.
    
5. To prepare the blintzes, place approximately 1/4 cup of the filling in the center of each crepe, towards the bottom. Fold in the sides, and then roll the crepe away from you, pulling the bottom portion towards you to create a tight wrap. Repeat with the remaining crepes and reserve approximately 1/2 cup of the filling to garnish the blintze.
    
6. Heat oil in a large sauté pan. Place the blintzes in the pan and cook for 3 minutes on each side. Serve warm topped with confectioner’s sugar if using, a liberal amount of sauce, and a dollop of the filling. Garnish with mint leaves if using. 

Variations

Replace the blueberries with strawberries, peaches, mango, or your favorite fruit.
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