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5.0 from 3 votes

Gluten-Free Vegan Blintzes

Blintzes that laugh in the face of gluten. Soft as heck crepes that don’t break, filled with sweet “cheese” that’s actually creamy, or garlicky kasha with caramelized onions. No gluten, no dairy, no eggs—just pure deliciousness. These blintzes are the real deal and they vanish fast. (Better have witnesses—no one will believe they’re gluten-free.)

Prep Time
12 mins
Cook Time
12 mins
Soaking Time (for cheese filling)
20 mins
Total Time
56 mins
Servings: 6 blintzes
Calories: 628 kcal
Course: Breakfast
Cuisine: Israeli

Ingredients

For the Gluten-Free Crepes:
  • 1 cup oat flour
  • ½ cup cassava flour
  • ¼ cup Potato Starch or arrowroot
  • 3 tablespoons white rice flour
  • 1 ¾ cups unsweetened plant-based milk
  • 4 teaspoons olive oil
  • 4 teaspoons maple syrup
  • ¼ teaspoon salt
  • 2 tablespoons vegan butter or oil (for cooking the crepes)
Kasha & Fried Onion Filling:
  • 2 garlic cloves minced
  • ⅔ cup Kasha toasted buckwheat groats
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried thyme
  • 1 ⅓ cup water
  • 3 tablespoons olive oil
  • 2 cups onion chopped
Sweet Cheese Filling:
  • 1 cup raw cashews
  • 14 oz firm tofu
  • ⅓ cup agave nectar
  • ½ cup Unsweetened plant-based yogurt
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 2 tablespoon White miso paste
  • ½ teaspoon vanilla extract
  • 2 tablespoons olive oil
For Serving:
  • Additional vegan butter if pan frying
  • applesauce
  • vegan sour cream

Instructions

    Cup of Yum
  1. In a mixing bowl, whisk together the oat flour, cassava flour, potato starch, and white rice flour. Add the plant-based milk, olive oil, maple syrup, and salt. Whisk until smooth and no lumps remain. Let the batter rest for 10 minutes.
  2. Heat a nonstick skillet over medium heat and very lightly coat with vegan butter or oil. You are not looking for more than a just barely oiled pan surface here. Pour a small amount of batter into the skillet or crepe pan, swirling to spread it into a thin, even layer that reaches the edges of the pan. The exact amount of batter will depend on your pan, but for normal size blintzes this should be between ¼-⅓ cup.
  3. Cook until the edges lift slightly and the bottom is golden brown, 1-2 minutes. Flip and cook for another 30-60 seconds. Transfer to a plate and repeat with the remaining batter, adding more butter or oil as needed.
  4. For the kasha and fried onion filling, warm a pan over medium heat. After 90 seconds when the pan is hot, add the minced garlic to the dry pan and cook for 30 seconds until fragrant. Stir in the kasha, salt, black pepper, and thyme. Toast for 1 minute, stirring frequently. Pour in 1 ⅓ cups of water and bring to a boil. Reduce to a simmer, cover, and cook for 10-12 minutes, until the liquid is absorbed and the kasha is tender. Remove from heat and let rest for 5 minutes before fluffing with a fork.
  5. In a separate pan, heat the remaining olive oil over medium heat. Add the chopped onions and cook, stirring occasionally, until deeply golden brown, 15-20 minutes. Stir the caramelized onions into the cooked kasha.
  6. For the sweet cheese filling, pour boiling water over the cashews in a heat-proof bowl and let them soak for at least 20 minutes. Drain and rinse the cashews.
  7. Blend the tofu, drained cashews, agave nectar, plant-based yogurt, rice vinegar, white miso paste, vanilla extract, and salt in a food processor until completely smooth, scraping down the sides as needed.
  8. To assemble, fill each crepe with the desired amount of kasha and fried onion filling or sweet cheese filling. Fold or roll the crepes and serve immediately with apple sauce and vegan sour cream. Optionally you can pan fry the stuffed blintzes in vegan butter on a couple of sides before serving.

Notes

  • 🥞 Oil’s Well That Ends Well
  • 🥞
  • Too much oil can cause crepe batter to slide and break apart. Use just enough to make the pan shiny—any more, and your crepes might not hold together.
  • Too much oil can cause crepe batter to slide and break apart. Use just enough to make the pan shiny—any more, and your crepes might not hold together.
  • 🔧 Crepe It Together
  • If a crepe tears while flipping, don’t worry. Simply drizzle a little batter over the crack while it cooks on the second side—it’ll seal itself up like magic.
  • If a crepe tears while flipping, don’t worry. Simply drizzle a little batter over the crack while it cooks on the second side—it’ll seal itself up like magic.
  • 🥟 Filler on the Roof
  • Don’t overfill your blintzes. About 2 tablespoons of filling per crepe is perfect for easy rolling without bursting.
  • Don’t overfill your blintzes. About 2 tablespoons of filling per crepe is perfect for easy rolling without bursting.
  • 🍴 You Flip Me Right Round
  • If the batter sticks to your spatula, it can make flipping difficult and cause tears. Clean the spatula between crepes or switch to a fresh one to avoid any flipping disasters.
  • If the batter sticks to your spatula, it can make flipping difficult and cause tears. Clean the spatula between crepes or switch to a fresh one to avoid any flipping disasters.

Nutrition Information

Calories 628kcal (31%) Carbohydrates 64g (21%) Protein 18g (36%) Fat 34g (52%) Saturated Fat 5g (25%) Polyunsaturated Fat 8g Monounsaturated Fat 19g Trans Fat 1g Sodium 581mg (24%) Potassium 498mg (14%) Fiber 5g (20%) Sugar 17g (34%) Vitamin A 157IU (3%) Vitamin C 10mg (11%) Calcium 263mg (26%) Iron 5mg (28%)

Nutrition Facts

Serving: 6blintzes

Amount Per Serving

Calories 628

% Daily Value*

Calories 628kcal 31%
Carbohydrates 64g 21%
Protein 18g 36%
Fat 34g 52%
Saturated Fat 5g 25%
Polyunsaturated Fat 8g 47%
Monounsaturated Fat 19g 95%
Trans Fat 1g 50%
Sodium 581mg 24%
Potassium 498mg 11%
Fiber 5g 20%
Sugar 17g 34%
Vitamin A 157IU 3%
Vitamin C 10mg 11%
Calcium 263mg 26%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.