Post by chief_cook2 on Nov 27, 2002 21:34:03 GMT -6
Makes 16 blintzes, 2 per serving
Sauce
2 cups frozen blueberries, thawed
1/4 to 1/3 cup light brown sugar, to taste
dash lemon juice
2 tablespoons cornstarch
Pancake batter
1 ½ cups whole wheat pastry flour
½ teaspoon salt
3 egg substitutess, beaten
1 1/4 cups water
1 cup soymilk
2 tablespoons safflower oil
Filling
1 ½ pounds soft, well-mashed tofu
3 tablespoons honey, or to taste
1 teaspoon lemon juice
½ teaspoon cinnamon
Combine the blueberries, sugar, and lemon juice in a food
processor. Pulse on and off until the blueberries are coarsely
chopped. Sprinkle in the cornstarch and pulse on and off a few
more times. Transfer the mixture to a saucepan and bring to a
simmer. Simmer until the mixture has thickened. Remove from the
heat and let cool to room temperature. The filling may be done
ahead of time and refrigerated. Bring to room temperature before
serving.
Combine the flour and salt in a mixing bowl.
In another bowl, combine the egg substitute with the water, soymilk,
and oil. Stir until well blended. Make a well in the flour and pour
the wet mixture in. Stir vigorously just until smoothly combined --
don't overbeat.
Heat a 6- or 7-inch nonstick skillet.
When it is hot enough to make a drop of water sizzle, drop a scant
1/4 cupful of batter in and swirl it around until it coats the
skillet. Cook on both sides until golden. Remove to a plate and
repeat until the batter is used up.
Combine the ingredients for the filling in a small mixing bowl.
If the "cheese" seems very dry, add a bit of soy milk to give it a
creamier consistency. Divide the mixture among the pancakes and
fold as instructed in the accompanying illustration. Serve at room
temperature, passing the sauce around for guests to spoon over
their blintzes.
Sauce
2 cups frozen blueberries, thawed
1/4 to 1/3 cup light brown sugar, to taste
dash lemon juice
2 tablespoons cornstarch
Pancake batter
1 ½ cups whole wheat pastry flour
½ teaspoon salt
3 egg substitutess, beaten
1 1/4 cups water
1 cup soymilk
2 tablespoons safflower oil
Filling
1 ½ pounds soft, well-mashed tofu
3 tablespoons honey, or to taste
1 teaspoon lemon juice
½ teaspoon cinnamon
Combine the blueberries, sugar, and lemon juice in a food
processor. Pulse on and off until the blueberries are coarsely
chopped. Sprinkle in the cornstarch and pulse on and off a few
more times. Transfer the mixture to a saucepan and bring to a
simmer. Simmer until the mixture has thickened. Remove from the
heat and let cool to room temperature. The filling may be done
ahead of time and refrigerated. Bring to room temperature before
serving.
Combine the flour and salt in a mixing bowl.
In another bowl, combine the egg substitute with the water, soymilk,
and oil. Stir until well blended. Make a well in the flour and pour
the wet mixture in. Stir vigorously just until smoothly combined --
don't overbeat.
Heat a 6- or 7-inch nonstick skillet.
When it is hot enough to make a drop of water sizzle, drop a scant
1/4 cupful of batter in and swirl it around until it coats the
skillet. Cook on both sides until golden. Remove to a plate and
repeat until the batter is used up.
Combine the ingredients for the filling in a small mixing bowl.
If the "cheese" seems very dry, add a bit of soy milk to give it a
creamier consistency. Divide the mixture among the pancakes and
fold as instructed in the accompanying illustration. Serve at room
temperature, passing the sauce around for guests to spoon over
their blintzes.