Vegan Blintz

Why You’ll Love This Recipe

I love this recipe because it feels both comforting and elegant at the same time. The buckwheat crepes are hearty but light, and the tofu cream cheese filling is smooth and tangy, just like the classic dairy version. The raspberry compote adds brightness and freshness, making every bite layered with flavor. It’s a recipe I can serve for breakfast, brunch, or even dessert.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Buckwheat Crepes
220g / 2 cups Buckwheat Flour
1 tsp Baking Powder
430mls / 2 cup Water
1/2 tsp Salt

Tofu Cream Cheese
300g Silken Tofu
1 teaspoon Vanilla Extract
3 tbsp Powdered/Icing Sugar
1/2 Freshly Squeezed Lemon Juice
1/2 tsp Apple Cider Vinegar
1 tbsp Vegan Butter

Raspberry Compote
1 cup raspberries (fresh or frozen is fine)
1 tbsp Agave Syrup
1 tbsp chia seeds
1 tsp water

Directions

1. I start with the crepes: I whisk together buckwheat flour, baking powder, salt, and water until smooth. I let the batter rest for 10 minutes.
2. I heat a non-stick pan over medium heat, lightly grease it, and pour in a ladle of batter, swirling to coat the base. I cook until the edges lift, then flip and cook the other side. I repeat until all crepes are made.
3. For the filling, I blend silken tofu, vanilla, powdered sugar, lemon juice, apple cider vinegar, and vegan butter until smooth and creamy. I chill it in the fridge while making the compote.
4. For the compote, I simmer raspberries, agave syrup, chia seeds, and water in a small saucepan until thickened. I let it cool slightly.
5. To assemble, I place a spoonful of the tofu cream cheese filling in the center of a crepe, fold the sides over, and roll it up.
6. I serve the blintzes warm or chilled, topped with raspberry compote.

Servings and Timing

This recipe makes about 6–8 blintzes, depending on the crepe size. It takes me around 15 minutes to prepare and another 20 minutes to cook and assemble, so the total time is about 35 minutes.

Variations

Sometimes I use blueberries or strawberries instead of raspberries for the compote. For a nutty flavor, I add almond extract to the filling. If I want them savory, I skip the sugar and vanilla and instead fill the crepes with sautéed mushrooms or spinach with vegan cheese.

Storage/Reheating

I keep the filled blintzes in an airtight container in the fridge for up to 3 days. To reheat, I pan-fry them lightly until warm and crisp. The crepes alone can also be frozen between sheets of parchment for up to a month.

FAQs

Can I make the crepes ahead of time?

Yes, I store them stacked with parchment between each crepe and reheat them gently in a skillet.

Can I use all-purpose flour instead of buckwheat?

Yes, but the flavor will be milder. I love buckwheat for its nutty taste.

Is the filling sweet or tangy?

It’s both—it has sweetness from sugar and tanginess from lemon and vinegar.

Can I make the filling thicker?

Yes, I reduce the tofu slightly or add a little more powdered sugar.

Can I bake the blintzes after filling them?

Yes, baking them at 180°C (350°F) for 15 minutes gives them a firmer texture.

Can I make these gluten-free?

Yes, since buckwheat is naturally gluten-free, I just make sure all other ingredients are certified gluten-free.

What other toppings can I use?

I sometimes drizzle maple syrup, sprinkle powdered sugar, or add fresh fruit.

Can I serve these cold?

Yes, I like them chilled in summer for a refreshing dessert.

Do I need to strain the tofu before blending?

I usually just drain excess liquid from the package, but no pressing is needed.

Can I use another sweetener instead of agave?

Yes, I sometimes use maple syrup or coconut sugar.

Conclusion

These vegan blintzes are one of my favorite comfort foods to make. I love the combination of soft buckwheat crepes, creamy tofu filling, and fruity raspberry topping. They’re versatile, wholesome, and a dish I can enjoy any time of the day.

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