Blintzes are plump little packets, crepes folded around a sweet or savory filling. For your brunching pleasure, we present a hearty potato-mushroom filling. Serve with any sauce you’d use for crepes, such as Mushroom Gravy or any natural applesauce. These blintzes are also an exceptional choice for dinner served alongside a basic green salad. Assemble the blintzes the day before and they’ll sauté up crisp in mere minutes for a fun and filling meal.
Ingredients
- 1 recipe Savory Wheat or Buckwheat Crepes
- Vegan butter, at room temperature, for frying
Filling
- ½ pound Yukon gold or other waxy potato (about 2 medium-size potatoes)
- 2 tablespoons olive oil
- 1 small yellow onion, diced finely
- 1 teaspoon caraway seeds
- ½ teaspoon dried thyme
- ½ pound mushrooms, any variety, sliced thinly
- Plenty of freshly ground black pepper
- Salt
Optional Sauces for Garnish
- Mushroom Gravy, Mustard Sauce, Dill-Tahini Sauce, all-natural unsweetened applesauce, store-bought vegan sour cream
How to Make It
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First, Prepare the Crepes
- Stack the cooked crepes on a dinner plate, cover with plastic wrap, and set aside. Next, Prepare the Filling
- Peel and coarsely chop the potatoes. Place them in a medium-size pot, add enough cold water to cover by 1 inch, and boil for 20 to 25 minutes, or until easily pierced with a fork and tender. Drain, place the potatoes in a large bowl, and mash coarsely.
- Heat the oil in a 10-inch skillet over medium heat and add the onion. Fry the onion, stirring, until it’s golden-brown and very soft, about 15 minutes. Add the caraway seeds, thyme, and mushrooms. Sauté until the mushrooms are very tender and most of the liquid has been absorbed, about 5 minutes. Fold the cooked mushroom mixture into the mashed potatoes and season to taste with salt and plenty of pepper.
- To assemble each blintz, place 3 rounded tablespoons of the filling in the center of a crepe. Pat the filling to shape it into an oblong. Fold two opposite sides of the crepe over the filling, then fold the remaining two sides over those. The resulting blintz should be a rectangular little bundle. Stack the assembled blintzes on a plate, seam side down.
- Preheat a skillet or crepe pan over medium heat. The pan will be ready when a few droplets of water flicked onto its surface sizzle. Using a silicone brush, brush the bottom of the skillet with the vegan butter. Place two or three blintzes, seam side down, on the skillet and cook on each side for 3 to 4 minutes, until their pan-side surface is crisped and browned. Use a small, firm spatula to turn once. Serve the hot blintzes immediately with your sauce of choice.
