Vegan Blintz Recipe
After the longs weeks from working, I decided that on the weekend, I want to treat myself with something rather than coffee and toast. I made myself somewhat an elegant breakfast, Blintz.
The easiest way to describe blintz is a crepe filled with sweetened cheese and cooked in butter until it caramelized. This recipe is super easy to make and great to have for breakfast, brunch, lunch, or dessert after dinner. Traditional Blintz recipe used Farmer Cheese which is similar to ricotta cheese. You can use vegan ricotta for this recipe if you were able to get a hand on it. Otherwise, using vegan cream cheese is already delicious.
Lets talk ingredients:
Egg replacer: You can use your favorite egg replacer brand just follow the instruction.
Cream cheese: I use cream cheese from Tofutti, you can use any of your favorite brands or use vegan ricotta if you were able to get a hand on it. Just a reminder, most of the vegan cream cheese came in 8 oz container but sometimes different brands came in different portions.
Berry: You can use any of your favorite berries when making blintz. If you are using fresh berry, after the berry released most of the juice, remove from the stove immediately. Fresh berry cooks faster and releases less moisture compared to frozen. Or you can skip this step and top the blintz with fresh fruit instead.
Vegan Blintz Recipe
Serving: 6 blintz (9 inch crepes) | Prep Time: 15 minutes | Total time: 30 minutes
1 Tablespoon of egg replacer
2 Tablespoon of water
1 Tablespoon of cane sugar
1/2 cup of all purpose flour
1 1/2 cup of soy milk
2 tablespoon of canola oil
1/2 teaspoon of baking powder
8 oz of 1 cup of vegan cream cheese
1/4 of sugar
1 teaspoon of vanilla
1 cup frozen Blackberry
1 tablespoon Lime juice or lemon
1/8 cup cane sugar
Making crepe batter:
Whisk together egg replacer and water. Set aside to let it thicken for 1 minute.
Add in oil.
Sift all the dry ingredients ( flour, sugar, and baking powder).
Pour the milk in 4 parts and whisk in between each part.
Cover the batter and refrigerate for 10 minutes.
Heat the 10-inch non-stick pan and grease the pan with butter.
Pour in 1/2 cup of crepe batter and quickly swirl the pan until the crepe batter covers the pan surface.
When the edges of the crepe become lightly brown, flip the crepe and let it cook for 20 seconds.
Set the crepe aside to cool down.
Cream cheese mixture:
Whisk together cream cheese, sugar, and vanilla until it becomes a smooth mixture. Refrigerate until it ready to be used.
In a saucepan, add in blackberry, sugar, and lime juice. Cook in middle heat until blackberry released most of the juice.
Reduce the heat to middle-low heat and let the juice reduce for 1 minute.
Remove the saucepan from the heat and refrigerate until the blintz is ready to be served.
Assemble the blintz:
Scoop about 1/4 cup of the cream cheese mixture into the center of the crepe and fold the left side in and overlay with the right side. *Tightly roll the bottom side up and tug the top side under. Repeat with all the crepe.*
Heat the non-stick pan and melt the butter until the butter starts to sizzle.
Add the blintz in and let it cook until the bottom of the blintz is caramelized. Flip the blintz and cook another bottom side until it also caramelized.
Serve the blintz with berry sauce and powdered sugar.