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Blintzes, Tofu (D)
Source: Unknown
Yield: 16 crepes

Crepe Batter:
2 large eggs plus 2 large egg whites (Omega-3 eggs, of course)
1 cup soy milk
1 cup unbleached white flour (If you want to increase the fiber, substitute 3 tbsp. of wheat germ for 3 tbsp. of the flour or use whole-wheat pastry flour)
1/4 tsp. salt

2 cups tofu (or you can use 1 cup each nonfat cottage cheese and nonfat ricotta cheese)
1/3 cup nonfat cream cheese
1/4 cup granulated sugar or sweetener of your choice
1 tsp. grated lemon zest

Make Crepes:
Combine eggs, egg whites, soymilk, flour, and salt in food processor or blender; process until smooth. Pour batter into 4-cup glass measure; refrigerate 1 hour. Wash and dry bowl of food processor or blender.

Make Filling:
In food processor or blender, combine tofu, sugar, and lemon zest; process until smooth. Spoon into bowl; cover; refrigerate while cooking crepes.

Heat 7" nonstick crepe pan or skillet over medium heat. Coat with cooking spray. Add 2 tablespoons batter, tilting pan to spread batter evenly. Cook until lightly browned on underside, dry on top, 30 seconds. Flip; cook 5 seconds. Remove to plate. Repeat with remaining batter, spraying pan as needed and stirring batter occasionally. Place waxed paper between cooked crepes on plate.

Preheat oven to 350°F. Coat large baking sheet with cooking spray. For each blintz: Place 2 tablespoons filling on paler side of crepe in strip at one end, 1" from sides. Fold sides, then end, over filling; fold other end envelope-style to cover filling completely.

Place on prepared sheet. Bake 8 to 10 minutes or until filling is hot. Serve with fruit, if desired. Lemon or Lime Curd (click here for recipe) is very tasty on crepes as well.

Posted by Gypsy/Phyllis Wilson

Nutritional Info Per Serving: N/A