I do not like overly sweet things for breakfast. Before I went vegan I would always order eggs and take a bite of a pancake. That was about all the sweet I can handle. So when trying to think of breakfast ideas that were mostly savory with a bit of sweet nothing seemed more appropriate than a blintz! These guys were incredibly delicious and the gluten free crepe was so good!
FOR THE RECIPE VIDEO CLICK HERE.
When making crepes or pancakes the first one or two always don’t come out right. It is something I have learned to accept in life. So keep that in mind if your first crepe doesn’t come out perfect. I also find a good non stick pan is very helpful when it comes to the making and flipping of the crepe. Finally, finding the right heat on the stove if it is too hot it will burn right away and if it is too cold it is gonna take forever to cook and you may flip too soon. So channel your inner Goldilocks and find the one that is just right. For reference I find a medium high works best on my electric stove.
3/4 cup gluten free oats
1 cup almond milk
1/2 tsp coconut oil
1 tbsp coconut sugar
1/4 tsp salt
3 “eggs” [my favorite egg replacer]
Water may be needed to thin the batter while it sits
First, prepare your eggs using whatever egg replacer you like. For the specific one I use which works really well and is gluten free you just add 1 1/2 tsp of the powder to 2 tbsp of warm water. I wouldn’t suggest using a chia egg because of the texture but a ground flax seed egg could probably work great as well. Then add all of the ingredients into a blender and blend until smooth. You are looking for a rather thin texture so if you feel it is too thick just add in an extra few tablespoons of water. While the batter sits there it may also thicken up if you find it is not rolling around the pan as nicely also add in an extra tablespoon or two of water. Heat the pan up and then add in about 1/4 cup of batter. Roll the batter around and then let it cook for about 2-3 minutes. Once the top is dry and edges have curled up flip and cook for another 2-3 minutes. Because the oats are thicker and a bit wetter than regular crepe batter you really need to cook both sides through.
FILLING + ASSEMBLY
1/2 cup vegan cream cheese [I like Kite Hill]
1 1/2 tbsp organic powdered sugar
2-4 tbsp almond milk
In a bowl add in all your ingredients and mix until a lighter, fluffier cream cheese is mixture is formed. Once all your crepes are cooked, take one crepe and add in about 2-3 tbsp of your filling. Add it closer to one side then fold that side up to cover the filling. Then take the two halves and fold those over to meet each other in the middle and then roll them up. Ideally the seam should land on the bottom and you should have a cute little spiral. It may be easier to watch the video for this. Once all your crepes are rolled up put them in an oven at 350F for about 10 minutes. This is to warm everything up and help seal the crepe up.
Once you take them out you can eat them as is or brown them in a pan in some vegan butter. Serve with maple syrup, fresh berries and powdered sugar!
Will make 6 blintzes
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