Cheesy Crispy GF Spinach Blintzes (Crepes)
Hey friends!
This Spinach & Cheese Blintzes recipe is officially in my favorite top three recipes so far. Along with Korean Sweet Potato Noodles & Mushrooms and the Crab Cakes Recipe. Of course, I love all the recipes on the blog. However, these are true winners in terms of taste, simplicity, and appearance. This is the second time I’ve been working with Teff flour to create crepes, and I must say I am pleased with the results.
Teff Blintzes Method
We have here a crepe that is gluten-free and is no less mouthwatering and cheesy. Since this is the same Crepe/Blintzes recipe as the Vegan Sweet Ricotta Blintzes with raisins, I recommend visiting this recipe. Please go over all the method highlights. This way you get a perfect-shaped Blintzes/Crepe.
Critical notes for success:
- Only a Non-stick pan should be used here.
- To oil the pan, you want to brush a really small amount of vegan butter with a paper towel.
- It’s best to use a wide spatula to lift the crepe from its bottom-center from the pan.
- Each crepe should be fried on its first side for 5-7 minutes over medium heat.
This one is another excellent recipe that goes into The Vegan Shavuot Recipes Collection. Not only is it delicious and cheesy, but the crepe itself is also gluten-free. With these crepes you can feel free to add in any filling that you want. It can also be made in a sweet version as in the Teff flour Blintzes Ricotta and Raisins. Attached is also a video and a full explanation of how to work with the Teff batter when frying it in a non-stick pan.
These madly delicious Blintzes can be perfect for Shavuot and for any holiday, gathering, or happy occasion. It can be served for Breakfast, Brunch, lunch, or even dinner. You can make a filling from natural Homemade Vegan Feta Cashew Cheese without preservatives. The cashew cheese recipe is also attached below. Or you can skip, save effort and use a store-bought vegan cream cheese and mix with the rest of the filling ingredients, in case you are in a hurry.
Spinach & Cheese Teff Blintzes
Equipment
- Nonstick pan
- Spatula
- Blender
- Saucepan
Ingredients
Vegan Teff Blintzes
Dry Ingredients
- 1 Cup Teff flour
- 2 Tbsp. Cornstarch
- 2 Tbsp. Coconut sugar
- Pinch Salt
Wet Ingredients
- 1 Cup Soy milk Or any vegan GF milk
- ¾ Cup Water
- 2 Tbsp. Grapeseed oil
- Vegan butter for frying
Vegan Cashew Ricotta and Spinach Filling
- 150 Gram Firm tofu
- 1 Cup Unsalted cashews Soak for about an hour in hot water
- 1 Cup Water
- 3 Tbsp. Agar flakes or 1 Tbsp. Agar powder
- 2 Tbsp. Lemon juice
- 250 Gram Spinach 250 gram before cooking, around 200 gram after
- 2 Tbsp. Fresh parsley Chopped
- 1 Tbsp. Nutritional yeast
- 1 Tsp Garlic powder
- ½ Tsp Sea salt
- ½ Tsp Black pepper
- ½ Tsp Nutmeg
- 150 Gram Grated vegan mozzarella To add inside the crepe and on top
Instructions
Vegan Teff Blintzes
- Blend all the blintzes ingredients until a smooth batter is obtained. Or alternatively, mix the dry and wet ones in separate bowls and then pour the dry ones into the wet ones and mix well with a whisk.
- Heat a nonstick pan over medium heat, take a paper towel, dip it in a little vegan melted butter and brush the pan with a bit of butter.
- Pour the batter into the pan and turn so that the batter is spread over the entire pan and you have a thin crepe. If you have a crepe stick the work will be easier.
- Fry the first side for 5-7 minutes until the edges are becoming loose. Gently turn with a spatula and fry for another 2-3 minutes. Fry all the crepes and transfer them to a plate.
Vegan Cashew Ricotta and Spinach Filling
Cashew Ricotta Cheese
- In a small saucepan, bring the water to a boil along with the agar flakes. Mix well until the water thickens.
- Blend the cashews with a quarter cup of their soaking water and tofu to a smooth consistency.
- Pour agar water into the blender and continue to blend until the mixture is smooth. Pour into a container to set in the refrigerator for at least 2 hours. At this point, the cheese has a neutral taste just like that of ricotta.
Sautéed Spinach
- Heat a skillet with oil over medium-high heat. Add the spinach and mix until the spinach volume is reduced, about 5 minutes. You can also soak it in boiling water and strain it if you don't want to use any oil. Squeeze the spinach from the liquids well.
- In a mixing bowl, mix the spinach with the cashew ricotta cheese, spices, lemon juice, and parsley. Alternatively, you can use a store bought vegan cheese or whatever you have at home.
- Fill the crepes and roll: In the center of each crepe add 2 tablespoons of grated vegan mozzarella, on top add 2-3 tablespoons of the spinach ricotta filling, and roll. Take the edge of the blintzes in front of you and move over the filling, fold the edges of the sides inwards and finish the roll.
- Serving option: Place all the stuffed blintzes in a baking pan right next to each other, sprinkle grated vegan mozzarella cheese on top, and bake in a preheated oven at 200 ° C for about 15 minutes or until the cheese has melted.
