INGREDIENTS

INSTRUCTIONS

Jewish
Blintzes are thin pancakes traditionally made with eggs and flour and
stuffed with cheese, potatoes or fruit. In this vegan version the eggs have
been replaced with cornstarch and banana to make a lighter version of an
old Ashkenazi favorite.
In a med saucepan, combine chopped apples, water, sugar and cinnamon.
Simmer over low heat for 15 min, until apples are tender. Set mixture aside
to cool.
Preheat oven to 350 deg F. In a med bowl, sift together flour cornstarch,
and salt; set aside.
In a food processor or blender, combine banana and 1/4 C of the soy milk.
Process until smooth. Add remaining soy milk and process until
well-blended.
Heat an 8" nonstick skillet or crepe pan until a drop of water skates
across the surface. Brush lightly with oil and pour in a scant 1/4 C of the
batter. Immediately rotate and tilt the pan to cover the bottom and a
little up the sides. Cook over med heat until top is no longer moist, about
1 in. Flip and cook other side until golden, about 20 seconds. Remove and
set aside. Repeat with remaining batter. (You should have 8 think
pancakes.)
Place a pancake on a work surface and place 1/8 of the apple mixture
crosswise in a row, slightly below center, leaving a 1" border on either
end. Fold the closest end up over the filling, then fold both sides in
towards the center and roll up. Repeat with remaining pancakes and filling.
Arrange blintzes in a lightly oiled baking dish and bake until lightly
browned, about 30 min.
Can use the filling from the Lf Hamantaschen recipe
Makes 8 blintzes. VEGAN
Per blintz: Cal 120; Fat 0.8g; Carb 26g; Fib 3g; Pro 2g; Sod 8mg; CFF 6%
Recipe by: Veggie Life, Mar 1997 Posted to Digest eat-lf.v097.n197 by
Reggie Dwork <reggie@reggie.com> on Aug 05, 1997

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