Vegan Strawberry Cheese Blintzes with Strawberry Basil Compote
Recipe type: Brunch; Entree
Cuisine: Jewish
  • For the filling
  • 1 block extra-firm tofu, pressed and drained
  • 8 oz. Go Veggie Strawberry Cream Cheese
  • ¼ cup sugar
  • ¼ tsp. kosher salt
  • Zest and juice of ½ fresh lemon
  • For the blintzes
  • 2 Tbs. ground flaxseed + ⅓ cup warm water
  • 2 cups gluten-free flour blend
  • 3 Tbs. sugar
  • 1 tsp. baking powder
  • ¼ tsp. kosher salt
  • 2 ½ cups non-dairy milk
  • 2 Tbs. vegan butter or oil
  • 1 tsp. vinegar
  • 1 tsp. vanilla
  • Cooking spray
  • Vegetable oil, for frying
  • For the compote
  • 2 pints fresh strawberries, diced
  • 2 Tbs. fresh orange juice
  • 2 Tbs. fresh lemon juice
  • ¼ cup sugar
  • ½ tsp. dried basil
  • A pinch of kosher salt
  • 1 Tbs. arrowroot (optional)
  1. To make the filling: In a bowl, crumble up the tofu with your fingers. Add the cream cheese, sugar, salt and lemon zest and juice. Mix well and taste for seasoning adjustments. Cover the bowl and keep in the fridge until ready to use.
  2. To make the crepes: In a mug, mix the flaxseed and water. Let sit for 10 minutes until thickened. In a large bowl, mix the flour, sugar, baking powder and salt. In a smaller bowl, combine the milk, butter, vinegar and vanilla. It will curdle a bit from the vinegar. Add the wet ingredients to the dry and whisk until smooth. Add in the flax gel and whisk again until smooth. The batter should be somewhat thin, like pancake batter but a bit thinner. Set aside for at least half an hour.
  3. When you are ready to make the crepes, prepare enough pieces of parchment paper to place between the crepes. Heat a non-stick 8” skillet over medium heat. Spray with cooking spray and pour about ¼ cup of the batter in the center of the skillet and swirl it around until it covers the pan. Cover the pan and let the crepe cook for 3 minutes or until the edges brown and you can lift it off the pan with a spatula. You are only going to cook one side of the crepe; the other side will get cooked when you fry the blintzes. Transfer the crepe to a plate lined with a piece of parchment paper. Cover the crepe with another piece of parchment paper. Repeat until you have used all the batter. Set the crepes aside until you are ready to fill them.
  4. To make the compote: Combine the strawberries, juice, sugar, herbs and salt in a saucepan. Bring to a boil, then reduce the heat and simmer for 10 minutes. The compote will thicken, especially after it cools. If you want it thicker, add the arrowroot powder and stir until dissolved.
  5. To make the blintzes: Take one crepe and lay it on a work surface, cooked side facing you. Add about ¼ cup of the cheese filling to the lower third of the crepe. Fold up the bottom edge of the crepe over the cheese. Then fold the sides of the crepe in. Roll up the crepe like you would a burrito until it looks like an envelope. Lay the blintz on a baking sheet or plate, seam side down. Repeat until you have made all the blintzes.
  6. Heat the oil in a non-stick pan over medium-high heat. Fry the blintzes, about 2 or 3 at a time depending on the size of your pan, until they are slightly browned and crisp on the outside. Flip them carefully and fry the other side. Transfer to a paper towel lined plate. Continue until all the blintzes are fried. Serve warm or room temperature with strawberry compote.
Recipe by The "V" Word at