A blintz is traditionally a Jewish cigar shaped pancake. They are often served during Jewish holidays such as Shavout. Additionally, they have been popularised particularly in New York eateries.
I first discovered vegan blintzes in a vegetarian cookbook and became hooked! Some even choose to make blintz souffle – however this is not one I’ve got around to veganising yet!
These vegan cream cheese blintzes are super satisfying and feel like somewhat of a treat to munch on. This particular vegan blintz recipe calls for buckwheat crepes, with a homemade tofu cream cheese packed in the middle.
This vegan cream cheese calls for a few simple ingredients and is largely composed of silken tofu. Preparing the homemade vegan cream cheese ahead of time allows for it to set.
Although these vegan crepes need to be thin, they also need to be sturdy enough to fold up into neat parcels.
Topping them with berry compote brings all the flavours and layers together. Fresh blueberries are a popular option, however we have used a quick homemade raspberry compote instead. Both work equally as well.
Place pan over a medium heat and divide batter into approx. 100mls measures or one label full. When the batter hits the pan it will start cooking straight away with the batter beginning to firm up.
The buckwheat blintz batter can be cooked in a non-stick pan. Simply rub some oil onto the pan with a piece of kitchen roll or silicone brush with just enough to coat it thinly.
Like most foods, they are usually made with animal products such as milk and eggs. This vegan gluten-free blintz recipe however is not lacking in flavour at all.
Vegan Cream Cheese.
The raspberry compote made in this vegan blintz recipe is simple and straightforward and can be made after the home-made vegan cream cheese. It doesn’t take long, simply gently simmering some berries, agave, chia seeds and a little water in a pan.
Whisking all the ingredients together and leaving to one side for approx. 20 minutes to achieve room temperature is helpful. However the vegan batter can be made the day before and simply left to achieve room temperature prior to cooking.
Vegan blintzes are literally so satisfying and you can choose from a range of fillings of vegan cream cheese is not your thing. Blueberry blintz recipes seem to be the most popular.
Try to wiggle the batter around in a circle so it forms a thin crepe rather than a thicker, smaller pancake. We need it bigger and thinner to achieve peak vegan blintz and to fold all the tasty filling ingredients up!
What Are Blintzes?
Buckwheat is an incredibly nutritious and gluten free flour option. It is made from the buckwheat seed and gives this easy blintz recipe an earthy flavour.
How to make blintzes is a step by step process. The ingredients for the vegan crepes are fairly simple and straightforward. Keeping the blintz batter fairly basic means it is adaptable to the sweet or savoury palette.
This might be one of the best vegan crepe recipes in terms of taste, versatility and reliability for this.
Vegan blintzes are a thin crepe, usually stuffed with a vegan cream cheese. They are rich and delicious!
It’s almost like a pancake version of vegan cheesecake! This vegan cheese blintz recipe is super easy with a little preparation.
When I was in 6th grade, my grandmother, lured by the tropical climate and a gaggle of widowed friends, moved to Florida. For a number of summers, I joined Mama Min in her high-rise Hollywood apartment, traveling via Eastern Airlines to the land of palm trees and coconut patties. Her kitchen was compact, with just enough room for a slim café table and two chairs. We spent many afternoons sitting out on the shaded balcony, avoiding the blazing sun. The sound of the ocean in the distance was punctuated by the click-click of my grandmother’s knitting needles. It was during these warm weather holidays that I learned the joy of casual dinners and the beauty of the blintz.
Armed with a red-handled potato masher, the farmer’s cheese or pot cheese was placed into a Pyrex bowl. Adding an egg yolk, a tablespoon of sugar, a few gratings of what was then called lemon rind, not zest, and a teaspoon of vanilla extract, the rich filling was divvied between the pancakes. Rolled up with their corners tucked in, the chubby pockets could barely contain their high cholesterol selves. Gently warmed in the skillet, the blintzes were served with a dish of sour cream and whatever fruit my grandmother happened to have on hand. The greatest treat was topping the blintzes with a sour cherry compote which was nothing more than canned cherries cooked down with sugar and lemon. It was heaven, comparable to eating cheesecake for dinner.
The apartment building boasted a small supermarket with an expansive dairy aisle. Reflective of the tastes of the clientele, many of the shoppers were accustomed to preparing the occasional dairy meal, particularly if they were currently, or had formerly kept a Kosher household. My grandmother would fill her mini-shopping cart with pot cheese or farmer’s cheese, the drier counterparts of cottage cheese. She also added a small container of Breakstone sour cream and a half-pound package of Land O’Lakes butter.
Using a hand-held rotary beater, Mama Min mixed up an eggy batter enriched with a spoonful of sour cream. Butter sizzled in the bottom of a Revere Ware copper-lined skillet. I watched as my grandmother ladled a few scant tablespoons of batter into the pan, tilting it sideways to create a thin pancake. After a few minutes, she flipped the pancake over, cooking it for just a moment before turning it out onto a cookie sheet. She repeated the process until the batter was exhausted, then moved on to make the filling.
Many years later, I would learn that the recipe for the blintzes was a hybrid of two recipes; one from the Settlement Cookbook and one from Jennie Grossinger’s compendium. The idea of cheese blintzes for dinner might seem a bit scandalous, but in the midst of summer, when the ‘real feel’ weather report covers the television screen in bands of red, I’m tempted to forego the oven and embrace the stovetop. Sometimes the best relief for the dog days can be found in a portly pancake stuffed with rich cheese filling, blanketed in a generous spoonful of sour cherries.
My grandmother had a penchant for summer suppers; platters of cool salads, some held together with dollops of mayonnaise, others spiked with vinegar and fresh dill. Iceberg lettuce lined her favorite oblong dishes, cradling roly-poly cherry tomatoes, paper-thin slices of cucumber, zig-zags of red and green peppers. Pitted black olives were my favorite, with an opening just wide enough to wear on your pinky finger. The salads were garnished with the tiniest sprays of fresh parsley and fine dustings of paprika. With mah-jong, canasta, and occasionally Bingo following closely on the heels of our evening meal, a quick supper was practical. It also bypassed the oven in favor of the stovetop.
Most mornings, my grandmother started her day with an ocean swim. Attired in a flouncy-skirted bathing suit, her silver hair tucked beneath a floral swim cap, we rode the elevator down to the first floor. Making our way to the rear of the building and the exit closest to the beach, we would map out a plan for dinner. In the throes of a Florida summer, though technically more dessert than dinner, cheese blintzes were the perfect meal.
Ellen Gray is a professional pie whisperer, lover of pocket foods, a half-Marathon runner and former restauranteur. Read more about her at No More Mr. Nice Pie and follow her on FB and on Instagram @nomoremrnicepie for pretty pictures, puns and pie-kus.
Cheese blintzes are delicious. For those of you who don’t know them, they are a crepe wrapped around a cheese filling. They are so soft and comforting and perfect for puree. They are also nutritious.
Take one cooked blintz and break it into three pieces, and place it in the bowl of a mini food processor. Pulse a few times to break it, and then puree until smooth. They are a dairy item, from the Jewish kitchen, and so may be pureed with a dollop of sour cream. Add sour cream to taste. Repeat this process until you have pureed the desired number of blintzes. This way you do not overcrowd the bowl of your mini food processor.
The only difference in making them for a family versus making them for the dysphagia patient is that when you cook them in a pan, you may use butter, or you may use a non-transfat margarine or vegetable oil. Do not brown until the blintz has a crust, as shown in the image. Brown them ONLY until they are golden, meaning the crepe is cooked and the cheese is melted, but the texture of the wrapping remains soft. You do not want a crust to form, as this is difficult to puree.
There are many variations on the blintz, but the cheese blintz is the star. These were served in Ratner’s restaurant and in Wolfie’s on Miami Beach accompanied by a fruit sauce. You can add the fruit sauce to the puree, or you can serve the fruit sauce in a separate bowl, and dip the bite of blintz into the bite of fruit sauce. This way the puree remains golden and the fruit sauce adds color to each bite. If you puree the fruit sauce in with the blintz, the blintz puree will be the same color as the fruit sauce. I am going to give you the link to the Tori Avey website, because she has the best recipe I have seen, with photos to help you along the way.
I give a recipe for a smooth fruit sauce in the Guidebook that I used to make with whatever fruit was in season. If you make the fruit sauce with strawberries, after cooking, please strain it through a mesh sieve lined with cheesecloth to remove the seeds. My mother loved them with sour cream and blueberry sauce. So, I used a high-speed blender to puree the blueberries and eliminate the skins. TIP : You may freeze these. I wrap each one in plastic wrap, and then put them in a rectangular freezer container with a lid. You can defrost them in the refrigerator for two hours or on the countertop. Then, you may simply brown according to directions.