Dairy-Free Classic Cheese Blintzes
Indulge in the luscious, melt-in-your-mouth goodness of these Dairy-Free Classic Cheese Blintzes—a plant-based twist on the beloved Eastern European comfort food. These delicate crepes are made with almond milk and coconut oil, creating a light and tender base that's perfect for wrapping around a rich, velvety filling of dairy-free cream cheese, powdered sugar, vanilla, and a hint of zesty lemon. Pan-fried to golden perfection, these blintzes strike the ideal balance of crisp edges and creamy centers. Perfect for brunch, dessert, or a satisfying snack, they can be served with a dusting of powdered sugar, a drizzle of dairy-free yogurt, or even fresh fruit for a touch of brightness. This delightful recipe is a must-try for dairy-free eaters and anyone who craves a comforting, elegant treat.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.25 cups Almond milk
- 3 pieces Large eggs
- 2 tablespoons Coconut oil, melted
- 0.25 teaspoons Salt
- 1 cup Dairy-free cream cheese
- 0.25 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 2 tablespoons Vegetable oil
Instructions
In a medium bowl, whisk together the flour, almond milk, eggs, melted coconut oil, and salt until smooth and free of lumps to form the crepe batter.
Allow the batter to rest for at least 10 minutes to allow the flour to absorb the liquid.
In a separate bowl, mix the dairy-free cream cheese, powdered sugar, vanilla extract, and lemon zest until smooth and creamy to make the filling.
Heat a small non-stick skillet or crepe pan over medium heat and lightly grease it with a bit of vegetable oil.
Pour about 1/4 cup of the batter into the skillet, swirling it to evenly coat the bottom of the pan in a thin layer.
Cook each crepe for about 1-2 minutes until the edges start to curl and the bottom is lightly browned, then carefully flip and cook for another minute. Remove and place on a plate.
Repeat the process until all the batter is used, stacking the cooked crepes carefully.
To assemble the blintzes, place a spoonful of the cheese filling in the center of a crepe, fold the sides over the filling, and then fold the top and bottom to create a neat package.
In a large skillet, heat the remaining vegetable oil over medium heat and place the filled blintzes seam side down.
Cook for 2-3 minutes on each side until they are golden brown and crispy.
Serve warm, optionally garnished with a dusting of powdered sugar or a drizzle of dairy-free yogurt.
Nutrition Facts
Calories |
2007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.2 g | 176% | |
| Saturated Fat | 55.2 g | 276% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1934 mg | 84% | |
| Total Carbohydrate | 164.4 g | 60% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 51.4 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 677 mg | 52% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 532 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
