1 ¼ Cup Whole Wheat Flour
½ Cup Vegan Sour Cream
½ Cup Soymilk
1 Cup Water
1 Tbsp. Sunflower Oil
1 Tbsp. Arrowroot (Cornstarch)
Non-Hydrogenated Margarine for Frying
Directions for Crepes:
Melt enough margarine to cover bottom of pan.
Blenderize all of the ingredients.
Pour a thin layer of batter into the pan.
When you see bubbles forming on the top, turn it over.
Remove blintze from pan when both sides are browned.
Directions for Blintze:
Fill with 1-2 Tbsp. chopped vegetables of your choice or
tofu stuffing, or Mixed Fruit Sauce.
Roll up each blintze. Bake in greased baking pan at
350 degrees for 10 minutes.
Serve with Apple Sauce, or Mixed Fruit Sauce, or
Vegan Sour Cream.
. TOFU STUFFING:
1 lb. Tofu
1 Medium Onion
½ lb. Mushrooms, optional
1 Cup Alfalfa Sprouts, optional
1 Clove Garlic
1 Tbsp. Granulated Garlic
1 Tbsp. Oregano
½ tsp. Basil
Few Sprigs Parsley, Finely Chopped
to equal ½ Cup
1/3 Cup Pure Vegetable Oil
Rinse and mash tofu.
Chop onion and garlic clove.
Sauté in oil until transparent.
Add tofu and all the other ingredients. Stir.
Continue to sauté for 10 more minutes.