Blintzes with Blueberry Compote

Blintzes with Blueberry Compote 

Makes 20-24 blintzes

Filling

2 blocks of tofu

1 - 8 oz container of vegan cream cheese

2 t vanilla

1/2 C sugar

Mix and set aside. It should be sweet like whipped cream. Add sugar more sugar if needed.

Compote Topping

3 lb bag of frozen blueberries

1/2 C sugar

1T cornstarch

2T water

Heat blueberries and sugar on stove until boiling. Mix cornstarch and water and add to blueberries until it thickens. Add more sugar if needed.

Crepes

3C white flour

2T sugar

1t Baking Powder

2C Plant milk

2 C of water to start

1/2 - 1 C of water to add until you get the right consistency

1/2C of melted butter

1t vanilla

Pinch of salt

Whisk or blend so there are no lumps. The batter should be thin. Not thick like pancake batter. It should be like cream. Slightly thicker than soy milk.

Heat nonstick pan on medium heat. Between 3 and 4 on the main stove burner. Lightly oil the pan every 2-3 pancakes. Use a 1/3 measuring cup and scoop a bit less than 1/3 C. Pour into pan and roll and tilt the pan to cover the bottom of the plan completely with a very thin layer. Let cook for a full 90 seconds. The edges of the crepe will pull away from the pan and be slightly crispy. Remove crepe with a rubber spatula. Repeat. This recipe makes about 20 crepes with room for a few mistakes. You'll probably wreck the first two pancakes while the pan heats up.

To assemble, take one pancake and put about 2T of filling on the pancake two inches from the edge closest to you. Fold and tuck the edge of the pancake over the filling. Then fold the sides in. Then roll the pancake and filling forward until you have your blintz. You should be able to roll it over twice. 

Serve blintzes with blueberry compote on top. Enjoy!