Vegan Blintzes

Blintzes
¼ cup vegan butter, melted
¾ cup soy milk
½ cup water
1 tablespoon sugar
1 cup all purpose flour
¼ teaspoon salt
¼ teaspoon vanilla

Filling
1- 1 + ¼ cup soft tofu, fully drained
1 tablespoon ground flaxseed
2 + ½ tablespoons lukewarm water
8 ounces vegan cream cheese
¼ cup organic sugar
2 teaspoons lemon juice
¼ teaspoon vanilla
1 teaspoon salt
1 tablespoon sugar
To fry: ¼ cup vegan butter

1. Mix all blintz ingredients together (or blend in a blender), and refrigerate for 2 hours.
2. Make the filling: Drain tofu well by placing in a colander with a towel over it and a heavy weight on top, such as a tea kettle or canned beans. Drain for at least 30 minutes. Combine flaxseed and water, mixing well to make a “flax egg,” and let sit for 15 minutes until thick and gelatinous. Combine tofu, flax egg and all other ingredients in a blender or food processor, and blend until smooth.
3. To assemble, heat a small skillet over medium heat. Add a tablespoon of vegan butter for each crepe. Pour approximately ¼ cup batter into the pan. Cook until lightly browned, 2 to 3 minutes, and then flip over for another minute or so.
4. To fill, either drop a tablespoon of filling on the crepe in the pan, carefully fold the edges and cook, or remove from pan, cool slightly, add 1 tablespoon filling and then fold crepe in half or roll and tuck ends in.

Find more of Sarah’s recipes at Neesh Nosh.