As a Jewish vegan, Shavuot is a difficult holiday to navigate, because dairy is traditionally served and eaten, usually in the form of cheesecake, kreplach, or the blintz. This recipe is a winning solution to that problem.
No matter what your religious affiliation or beliefs, these blintzes are a tasty veganization of a brunch favorite. The chewy, thin pancake wrapped around the rich, sweet tofu "ricotta" is effin' delicious. Make them for your Bubbe, I doubt she'll know the difference.
- 12 oz. extra firm tofu, pressed and drained
- juice of 1/2 lemon
- 1/2 cup sugar
- 1/2 tsp salt
- 1 tsp vanilla
1 cup flour
1 1/4 cups almond milk
2/3 cup water
1 flax egg (1 Tbs ground flax to 3 Tbs water)
1/2 teaspoon salt
2 Tbs vegan butter
The night before, in a medium bowl, crumble 8 oz of the tofu to resemble a coarse texture. Place the other 4 oz of pressed tofu in a blender with 2 Tbs water and blend until smooth. Mix into the tofu mixture. Add in the lemon juice, sugar, salt and vanilla and mix until smooth. Cover and refrigerate overnight.
Two to three hours before you're ready to eat the blintzes, in a medium bowl, mix together the almond milk and water to prepare the pancake batter. Whisk in the flour, flax egg and salt until smooth. Allow to sit for 1-2 hours.
Preheat the oven to 375. In a medium saucepan (one in which the base is 6-8" diameter) heat the pan on medium heat until hot.
Add about 1/4 cup of pancake batter and swirl around to cover the bottom with a very thin layer of the batter. Allow to cook like this until the edges lift off the pan, then flip and cook for about 30 more seconds.
Turn onto a clean surface.
Spoon 2 Tbs of "cheese" filling into the center of the pancake and spread into the center. Spread around, leaving a border on the sides. Turn the sides over then fold the crepe over the top of the filling then onto itself until you have a shape resembling a small burrito. Repeat until you run out of ricotta or pancakes.
Place into a small baking dish in a single layer. Spoon the melted vegan butter onto the top of the blintzes and bake for 20 minutes.
Serve topped with berries, syrup, powdered sugar and cinnamon, fruit compote or anything else your little heart desires. B'Teavon!