Vegan sweet delicate tofu-cheese.
Vanilla and lemon flavors.
Only 15 minutes prep.
A dreamy and balanced recipe for blintzes that you simply have to try.
By the way, this tofu cheese is based on my kanafeh recipe so you can double the recipe to make both desserts.
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Prepare the sweet cheese - place all cheese ingredients in a high-speed or a food processor and blend together until creamy. I use the whole vanilla bean as I own a very powerful blender (Vitamix) but it's possible to cut it lengthwise and scrape the inside using a teaspoon.
Prepare the blintzes batter - mix the quinoa flour and baking powder in a medium bowl. In a separate bowl, mix the milk, coconut oil, vinegar, vanilla extract, and maple.
Gradually pour the milk mixture into the flour mixture, while whisking. The batter should be slightly thinner than a pancake batter; if needed add 1-2 tbsp of water.
Cook the blintzes - brush a non-stick skillet with some coconut oil and place it over medium heat.
Pour some batter (about 0.5 ladle) and shake the skillet from side to side to create a thin crepe (the blintzes should be thin and light). Continue with the rest of the batter.
Remove the cooked blintzes onto a plate and cover with a clean towel or plate to keep warm and flexible.
Rolling the blintzes - place 1 tbsp of cheese at the center of each blintz and spread over the half close to you. Roll the blintzes (starting from the cheese-covered side) and decorate with powdered sugar. Serve with a side of warmed berries.
Prepare the berries - place a small skillet over low heat and add the berries and maple. Cook for 5 minutes.
You can prepare the cheese in advance.
It's recommended to serve the blitzes immediately after preparing them.