Vegan Tofu Blintzes with Blueberry Sauce

For the crepe mixture:
・180 g flour
・1 Tbsp sugar
・1/2 tsp baking powder
・1/2 tsp salt
・450ml soy milk
・3 Tbsp maple syrup
・1/2 tsp vanilla extract
・1/2 cup vegan margarine

For the filling:
・1 package(308g) Mori-Nu Silken Tofu Extra Firm
・200g Vegan cream cheese
・120g powdered sugar
・1 tsp vanilla extract
・Zest of one lemon
・Juice of one lemon

For the sauce:
・400g of blueberries
・Zest of one lemon
・Juice of one lemon
・100g cup of sugar

1. Create crepe. Mix all the ingredients in a food processor. Spray frying pan with cooking spray and add 100g of crepe mixture. Cook the crepe until the bottom is light brown.
2. Create filling. Mix all the ingredients in a food processor and refrigerate until ready to use.
3. Create sauce. Add blueberries, lemon zest, lemon juice and sugar to a pan and let it simmer.
4. Build blintz. Add 1-1/2 tbsp of filling to crepe and fold. Fry over medium heat till browned and drizzle with sauce and powdered sugar. Serve warm.
5. By the way, if you like this recipe, you'll love our Chocolate Berry Pudding Surprise recipe!