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Holiday Blintzes




Source of Recipe


Original from Kraft Canada; posted by BL Olson


List of Ingredients




2 eggs
1 cup potato milk
1/2 cup cracker or nut meal
1/2 tsp. salt
1 1/2 cups of Silken Tofu blended to look like cottage cheese
2 Tbsp. sugar
1 tsp. lemon juice
1/2 cup Tofutti Sour Cream
1/4 cup apricot preserves

Recipe



Beat eggs, milk, meal and salt in small bowl with electric mixer on medium speed until well blended. Let stand 30 min.

Using 2 Tbsp. batter for each blintz, cook in hot lightly greased 8-inch skillet or crepe pan until bottom is lightly browned. (Do not turn over to brown other sides.)

Mix tofu, sugar and juice. Place 2 rounded tablespoonfuls of the tofu mixture onto browned side of each crepe. Roll up crepes, folding in both sides as each crepe is rolled up to completely enclose filling.

Spray large skillet with cooking spray. Heat on medium heat. Add crepes, in batches if necessary; cook until browned on both sides.

Serve topped with combined sour cream and preserves.