+GF +SF
These delicious little blintzes are perfect for a fancy brunch or a romantic dessert. You can use the sweetener of your choice, to taste, if you are avoiding sugar. Want to make these on a moment’s notice? Cook the nuts in separate pans covered with water for about ten minutes to soften them up. That way you can use them without waiting! —KH
MAKES 12 TO 14 BLINTZES
FILLING
½ cup (56 g) raw cashews, soaked overnight and drained
½ cup (120 ml) unsweetened nondairy milk
3 tbsp (38 g) sugar
1 tsp apple cider vinegar or lemon juice
1 tsp vanilla extract
½ tsp salt
1½ cups (255 g) raw skinned slivered almonds, soaked overnight then drained
CREPE
2 tbsp (12 g) ground flaxseed mixed with ¼ cup (60 ml) warm water
2 cups (480 ml) unsweetened nondairy milk
¼ cup plus 2 tbsp (80 g) vegan sugar
1 tbsp (15 ml) mild oil
1 tsp vanilla extract
¾ cup (94 g) brown teff flour
¼ cup (40 g) tapioca starch
¼ cup (40 g) brown rice flour
¼ cup (20 g) cocoa powder
1 tsp baking powder
1 tsp salt
Spray oil to use in pan
Add the cashews, nondairy milk, sugar, vinegar, vanilla and salt to your blender and blend well. You will need to stop and scrape down the container a few times.
Once smooth, add the almonds and blend again until mostly smooth. You don’t want any large pieces, but it will be a little bumpy like ricotta. Set this aside.
FOR THE CREPE
In a medium bowl, mix the flaxseed mixture, nondairy milk, sugar, oil and vanilla.
In a small bowl, mix the teff flour, tapioca starch, brown rice flour, cocoa powder, baking powder and salt, and stir well.
Add the dry mixture to the wet and whisk until smooth.
Spray some oil lightly on a medium sauté pan and heat the pan over medium heat.
Once hot, measure out ¼ cup (60 ml) of batter, remove the skillet from the heat and pour the batter in, swirling the skillet to coat the bottom evenly.
Cook the first side for about 3 minutes. The edges will begin to pull away from the pan.
Carefully flip the crepe using your hands or a spatula, and cook for a minute.
Place on a plate and repeat until all the crepe batter has been used.
Fill each crepe with the vanilla nut cream filling and roll it up. Serve topped with powdered sugar, berries or chocolate sauce.
*SEE PHOTO INSERT