Eggless and Cheeseless Blintzes

Not too long ago, I posted a recipe for cheese-filled blintzes.

Ages ago, I mumbled something about planning to learn more vegan cooking, but I confess I haven’t done much in that direction.

Mere moments ago, a recipe for eggless blintzes trotted across my monitor.

You decide whether that’s a special sign for me while I write up the recipe. Then come back and make these with me.

As the title indicates, these blintzes were meant for the Jewish Passover celebration, which is in the northern spring, but there’s a lovely warm wintery feel about the filling that makes me think these will be delicious to eat now, too.

EGGLESS PASSOVER BLINTZES

(Makes about 8)

¾ cup matzo meal

1 small banana

¼ cup potato starch

1¼ cups water

4 tablespoons applesauce (optional)

Blend all ingredients together in a blender. Pour about 7 tablespoons of batter into a lightly oiled preheated frying pan. Cook on medium heat until top is not moist. Scoop out with spatula and place on a napkin. If the blintz is breaking, you might not be cooking it long enough. If crisp, you are overcooking.

Preheat oven to 350 °F (175 °C). Put some of the filling near the edge of each pancake. Roll pancake and fold ends under. Place in a lightly oiled baking pan with folded ends down. Bake for half an hour until light brown.

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FRUIT BLINTZ FILLING

(Serves 4)

2 tangerines, peeled and chopped

2 small apples chopped

½ cup each raisins and walnuts, chopped (walnuts optional)

2/3 cup applesauce

1 teaspoon cinnamon

2 tablespoons water

Heat ingredients together over medium heat for about 15 minutes until the apples soften a little.

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This recipe came from an old newsletter from the Vegetarian Resource Group, and they got it from No Cholesterol Passover Recipes by Debra Wasserman. That newsletter link here, the updated VRG journal link is here. I check the VRG a lot for ideas, and you will no doubt find lots of good stuff here, too.