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Recipes

Paleo Blintzes With Blueberry Topping

Blintzes have long been a favorite Jewish comfort food. Traditionally made with white flour and refined sugar and filled with dairy, they can often create issues for those with food intolerances. This version is so incredibly delicious you’ll never miss the original!

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Makes 9 blintzes

For the blintzes
5 eggs
1 cup dairy-free milk (coconut, almond, cashew or flax)
1 cup cassava flour, not tapioca starch (can be found online or in international markets)
Pinch sea salt
1 tablespoon avocado or olive oil

For the filling
1 cup raw cashews, soaked for at least 4 hours and drained
¼ cup canned coconut milk
3 tablespoons honey
1 teaspoon lemon juice

For the topping
10 ounces fresh or frozen blueberries
¼ cup maple syrup
Zest from 1 lemon

1) To begin, mix all the blintz ingredients in a blender and blend until smooth. In a large, oiled skillet heated over medium-high heat, pour about a ninth of the mixture into the skillet. Swirl the batter around in the pan until it resembles a large, thin, flat pancake.

2) After a minute or two, using a thin flexible spatula, flip over the blintz carefully. Remove from heat after a minute or two once both sides are cooked. Repeat with remaining batter.

3) To make the filling, puree the cashews, coconut milk, honey and lemon juice until smooth and creamy.

4) To make the topping, place the blueberries, maple syrup and lemon zest in a small skillet or saucepan and heat over high heat for about 10 minutes, mashing the berries and stirring regularly. The sauce will thicken and the fruit will soften.

5) To assemble your blintzes, take one of the crepes, fill it with a tablespoon of the filling and fold it like a burrito so all sides are sealed.

6) In a medium, lightly oiled skillet, pan-fry the blintz until it is nicely browned on both sides. Using a flexible spatula will help in flipping it, as it can be fragile. Remove from the skillet and set aside.

7) Repeat with remaining blintzes, top with warm blueberry sauce and enjoy!

Bubbe’s tip: Not a blueberry fan?! Don’t get all meshuga over it! Just substitute your favorite fruit and follow the above instructions!

Reprinted with permission from “The New Yiddish Kitchen” (Page Street Publishing, March 2016).

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