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the blintz seeds

The blintz seeds

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.

this is an estimate

Place seal down on a flat surface until ready to reheat.


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!

Although these vegan crepes need to be thin, they also need to be sturdy enough to fold up into neat parcels.


There are some vegan cream cheeses available from the supermarkets, however often this is few and far between, making accessibility difficult for some. More readily available to most people is tofu however.

Having a gluten free blintz recipe with buckwheat flour makes it more inclusive to those with specific dietary needs. And lets face it – vegan buckwheat crepes are delicious!

3. In a large mixing bowl combine the 3/4 cup milk, egg yolk, walnut or hazelnut oil, granulated sugar, and vanilla. Beat with electric mixer until well combined. Add flour mixture; beat just until mixture is smooth. Fold in beaten egg white (texture should be that of a milk shake).

5. Cook blintz pancake for 20 seconds or until light brown. Gently turn with a spatula; cook second side for 15 seconds. Invert blintz pancake onto a plate lined with paper towels. Repeat with remaining batter to make 10 to 12 blintzes. (You may cook up to 3 or 4 blintzes at a time in a large skillet.) Place a dry paper towel between each layer of blintz pancakes. Cover and keep warm.

4. Spray a nonstick griddle or skillet with nonstick cooking spray. Heat over medium heat 1 to 2 minutes. For each blintz, pour about 2 tablespoons batter onto griddle. Quickly spread batter to 4- to 5-inch circle.

2. For blintzes, stir together flour and baking powder. Set aside. In a small mixing bowl beat egg white with an electric mixer on medium to high speed until soft peaks form.

1. For filling, in a small mixing bowl beat together mascarpone cheese, honey, the 1 tablespoon milk, shredded lemon peel or verbena, and anise seed. Cover; set aside.

Blintzes cook quickly on a griddle. We’ve filled ours with a mixture of mascarpone cheese and honey.

1 8-ounce carton mascarpone or cottage cheese
1 tablespoon honey
1 tablespoon milk
1/2 teaspoon finely shredded lemon peel or snipped lemon verbena
1/4 teaspoon anise seed, crushed
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1 egg white
3/4 cup milk
1 egg yolk
2 teaspoons walnut oil or hazelnut oil
1-1/2 teaspoons granulated sugar
1/2 teaspoon vanilla
Nonstick cooking spray
1 cup seedless green grapes, sliced
Powdered sugar

6. To serve, spoon 1 slightly rounded tablespoon of cheese mixture across pancake just below center. Fold the bottom of pancake over filling. Fold in sides, then roll up. Arrange blintzes, seam-side down, on individual dessert plates. Top with grapes. Sprinkle with powdered sugar. Serve warm or at room temperature. Makes 10 to 12 servings.