I grew up ordering strawberry blintzes at a local breakfast joint. My memory of these blintzes are soft, substantial crêpes filled with a sweet cheese filling and topped with warm, squishy strawberries (that part doesn’t sound very appetizing now, but it was delightful to me as a kid). Of course additional goodness was added on top in the form of syrup (which, thinking back now, was probably not the real deal).
Here, my beloved childhood brunch order gets a high-protein, plant-based makeover. The crêpes themselves receive a nice protein boost from LiveComplete unflavored protein powder.
In place of the cheese filling, I use blended white beans—these are a terrific blank canvas for sweetening and flavoring with subtle notes of vanilla and lemon. They also pack in additional protein as well as fiber and other beneficial nutrients. Finally, I work in fresh, ripe strawberries for a lighter take on my childhood inspiration. (If you want to use thawed frozen strawberries, like the restaurant did, be by guest. They have their own distinct charm; they’re just not for everyone.)
High-Protein Strawberry Blintzes
Recipe by Jessica Schroeder
Makes 1 ½ cups of batter, or 8 6-inch crêpes
NF
INGREDIENTS
For the protein crêpes:
- 1 ¼ cups (300 mL) soy milk* (plus more, as needed)
- ½ cup (76 g) whole wheat flour (or 64 g all purpose)
- ½ cup (50 g) LiveComplete unflavored protein powder
- large pinch of salt
- ½ teaspoon vanilla extract (note: if making savory crêpes, substitute 1 teaspoon of nutritional yeast)
For the filling:
- 1 can (15 oz) white beans (e.g., Cannellini or Great Northern), drained and rinsed
- 7 or 8 oz firm tofu, drained
- 1–2 tablespoons soy milk (as needed, to thin)
- 2 tablespoons maple syrup
- 2 tablespoons lemon juice
- ½ teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
To serve:
- strawberries, sliced and/or mashed and macerated in their own juices
- maple syrup, warmed
*Opt for soy milk for a higher protein content, but you can substitute another plant milk if you’d like.
DIRECTIONS
- Start by making the filling. Blend all filling ingredients in a high-speed blender until smooth. You want a thick consistency, so you may need to use a spatula, spoon, or tamper to help get things moving. Once the filling is ready, transfer it into a bowl and set aside. Rinse out the blender.
- Prep the strawberries as desired. Slice the strawberries and/or mash some of them and allow them to sit and macerate in their own juices. Set aside.
- Make the crêpes: Put all the ingredients into a blender in the order listed. Blend until smooth. Add additional soy milk, if needed, to achieve desired batter consistency
- Heat a nonstick skillet over medium heat.
- When the pan is heated, pour batter in the center while tilting the pan in a circular motion to spread the batter out into a wider circle.
- Allow to cook for about 1 minute on the first side (until bubbles cook through and the top is no longer “shiny wet”). Gently flip (you may have to carefully “peel” the crêpe from the pan with a spatula).
- Allow to cook on the second side for 30–45 seconds, until just starting to brown (most of the second side will still be pale while the first side will have turned fully golden).
- Stack cooked crêpes on a plate and keep in a microwave or low oven to keep warm while you cook the remaining crêpes (they also “self-steam” a bit by being in a pile, which helps them be pliable and soft).
- Assemble the blintzes: spoon filling over the middle third of each crêpe and roll up, “seam side” down. Top with strawberries and warmed maple syrup. Serve immediately.
