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Tofu

Tofu Blintzes

Ingredients:

For the pancakes (makes 16):
2 eggs
1 cup flour
1/2 tsp. salt
I 1/3 cups soy milk
(or water or milk, or 1 cup soy milk
and 1 /3 cup water)
1 Tbsp. oil or butter
Butter or margarine for frying

RUTH KRAUT

(Note: This recipe can be made ahead of time and
refrigerated.)
Combine all ingredients and beat well
Melt a small amount of butter in a 6-8" skillet, crepe
pan, or iron frying pan. Add just enough batter to cover
the pan and cook over medium heat. If batter is too
thick, adjust by adding a little water. Place pancakes
cooked side up onto a clean, dried towel.

SPECIAL TO THE APPLETREE

APPLETREE

Thanks to a new baby, Ruth Kraut of Ann Arbor learned about the joys of tofu.

ast year we realized that our daughter, Lior, was allergic to dairy
Families share
products. As I was nursing her, that meant cutting dairy out of
my diet, too.
the recipes
I experimented a lot with replacing milk with soy milk (this
behind some of works for almost all baking recipes, French toast, etc.) and with tofu, too.
Then Shavuot was coming and this is, of course, the "dairy" holiday. I
their favorite always
looked forward to blintzes on Shavuot, but I couldn't eat dairy
and
I
don't
like the fruit fillings. Tofu actually has a firmness of tex-
dishes. ture close to really
farmer's cheese, so I thought I would try it out. To my great

surprise, it was really hard to tell the cheese blintzes from the tofu ones.
Tofu is a great masquerader; add a little sugar and vanilla and give your
guests a taste treat!

DO YOU
WOULD LIKE T
READERS OF THE APPLETREE If so, please send us a copy. If we like
it, we might use it in the section!

For the filling:
1 lb. tofu
(ffhard tofu, use as is If soft tofu, press out ex-
cess water by placing something heavy on top
and setting tofu on a slanted board, so that
the water drips out Leave for 15-30 minutes.)
2 beaten eggs
(or 1, if you're watching your cholesterol)
2-3 Tbsp. sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1/2-1 tsp. vanilla and/or orange extract

Combine all ingredients and refrigerate.

To fill blintzes:
Scoop 1 to 2 Tbsp. of tofu mixture. Place on cooked
side of pancake, in center. Fold over to form a blintz.

To cook:
In a heavy skillet, fry blintzes in about 1 Tbsp. but-
ter, margarine or oil. Fry on both sides until crisp. (Try
cooking first on the folded side as this will help the
blintz stay together).