Vegan Blueberry Blintzes with macadamia cream

Ingredients

1 cup of fresh blueberries
1/4 cup of maple syrup
1 cup of plain flour or GF plain flour
3/4 cup of filtered water 
1 tablespoon of melted vegan butter
1 tablespoon flaked almonds 

Macadamia cream ingredients
 
1/2 a cup of macadamias soaked overnight rinsed and drained 
1 tablespoon of lemon juice 
1 tablespoon of maple syrup 
Pinch of salt 
3/4 cup of filtered water 

Method

1. Start making the macadamia cream by adding macadamias to a high-speed blender
2. Add the lemon juice, maple syrup, salt and water
3. Blend until smooth and has a nice thick like yogurt like consistency 
4. Add a little more water if need be, you may also need to stop and scrape down sides a few times
5. Once nice and smooth place in a piping bag and set in the fridge for at least an hour

Method Blintzes

1. Preheat your oven to 180 degrees 
2. Start by placing flour and water in a large mixing bowl, whisk until smooth 
3. Add melted vegan butter and mix through
4. Then set to the side and let rest for 15 minutes, this helps the gluten rest and give you nice delicate crepes
5. After 15 minutes place a large saucepan or crepe pan on medium to low heat 
6. Add 1 teaspoon of vegan butter and melt 
7. Then add one-third of the mixture to the pan
8. Spread out even and keep very thin – You can use a spatula to help smooth out the batter and also swirl the pan around
9. Cook for around 2 to 3 minutes per side 
10. Once cooked place on some baking paper and continue to cook the rest
11. Now once you have cooked all the crepes you are ready to wrap them
12. To wrap, place a small amount of the macadamia cream in each crepe around 2 cm wide and 6 cm long
13. Place blueberries on top of each log and wrap up by tucking the edges in then rolling up the rest of the crepe
15. Now place on a baking tray lined with baking paper, pour the maple syrup over the top and sprinkle with nuts 
16. Place into the preheated oven and bake for 15 minutes or until golden

Enjoy

 

 

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