BLINTZES

Cheese Blintzes

Vegan Blintzes

Cheese Blintzes

Crepes:

2 c. flour

2 eggs

milk

vegetable oil

Filling:

Dry cottage cheese

1 egg

cinnamon

sugar

Crepes:

In a large mixing bowl or pot, combine the flour, eggs, and ½ c. of warm water.  Mix very well.  Gradually stir in milk until the batter is very thin and drips from a large wooden mixing spoon.

Pour some oil into a small bowl.  Dip a folded paper towel into the oil.  Wipe a small frying pan with the paper towel, so that it is lightly greased.

Heat the pan on the stove over medium heat until the oil dries.  Add a spoonful of batter to the pan, and tip the pan to coat it in batter.  In about a second, the crepe should rise from the pan.  Remove it with a table knife or thin spatula.  Lay the crepe flat on the counter or a large dish to dry.  Repeat until all the batter is used up.

Filling:

In a mixing bowl, combine the dry cottage cheese and egg.  Add cinnamon and sugar to taste.  The mixture should stick together.  If not, add flour to thicken it.

Spoon some filling in a thick line down the middle of a crepe.  Fold over one side of the crepe and then the other to make a roll.  Repeat with all the crepes. 

Preheat the oven to 250 degrees.

Lightly grease a large frying pan with the oily paper towel. Heat the pan on the stove over medium heat until the oil dries.  Cook the blintzes until they are brown on the bottom.  Turn them over and cook them until they are brown on the other side. 

Transfer the blintzes to broiling pan (or baking pan) and cook in the oven until the edges are crispy.  Enjoy warm or cold with yogurt or jam.

Vegan Blintzes

Crepes:

2 c. flour

2 tsp. egg replacer powder

soymilk (or other nondairy milk)

vegetable oil

Filling:

1 block of tofu (1 lb.)

1 tsp. egg replacer powder

cinnamon

sugar

Crepes:

In a small bowl, mix 2 tsp. of egg replacer with 4 tbsp. of water.  In a large mixing bowl or pot, combine the flour, egg replacer mixture, and ½ c. of warm water.  Mix well.  Gradually stir in soymilk until the batter is very thin and drips from a large wooden mixing spoon.

Pour some oil into a small bowl.  Dip a folded paper towel into the oil.  Wipe a small frying pan with the paper towel, so that it is lightly greased.

Heat the pan on the stove over medium heat until the oil dries.  Add a spoonful of batter to the pan, and tip the pan to coat it in batter.  In about a second, the crepe should rise from the pan.  Remove it with a table knife or thin spatula.  Lay the crepe flat on the counter or a large dish to dry.  Repeat until all the batter is used up.

Filling:

In a small bowl, mix 1 tsp. of egg replacer with 2 tbsp. of water.  In a food processor, combine the tofu, egg replacer mixture, sugar, and cinnamon to taste.  Blend very well. The mixture should be thick and smooth, and stick together.  If it’s chunky, add enough soymilk to smooth it out.  Taste the filling to make sure it’s sweet enough, and add sugar as necessary.

Spoon some filling in a thick line down the middle of a crepe.  Fold over one side of the crepe and then the other to make a roll.  Repeat with all the crepes. 

Preheat the oven to 250 degrees.

Lightly grease a large frying pan with the oily paper towel. Heat the pan on the stove over medium heat until the oil dries.  Cook the blintzes until they are brown on the bottom.  Turn them over and cook until they are brown on the other side. 

Transfer the blintzes to a broiling pan (or baking pan), and bake them in the oven until the edges are crispy.  Enjoy them warm or cold, with soy yogurt or jam.