🥞 Sunday Vegan Blintzes! (1 is Gluten-Free. Both Are Magic)

Published 4 months ago • 1 min read

Blintzes are sneaky, I tell ya, Reader. They look innocent enough—cute little rolled-up crepes just sitting there all golden and cozy. But underneath that unassuming exterior? A flavor double agent. Sweet or savory. Breakfast or dinner. Heck, they could even be dessert.

And then, just when you think you’ve sorta figured them out, they hit you with a plot twist: Two crepe recipes—one regular, one gluten-free. And inside? Two completely different personalities. Sweet “cheese” so creamy you’ll swear it’s dairy, or garlicky kasha packed with caramelized onions and enough savory goodness to make you question every other breakfast choice you’ve ever made.

Deceptively simple, wildly versatile, and absolutely delicious. Dessert for breakfast? Breakfast for dinner? Both? Who’s gonna stop you? (Not me.)

🥞🎭 Ready to unravel their secrets? Let’s roll!

Vegan Blintzes Recipe (Sweet Cheese or Savory)

Golden-brown vegan blintzes stuffed with creamy, dreamy sweet “cheese” or garlicky kasha with fried onions. Crispy outside, melt-in-your-mouth inside, and so ridiculously good, you’ll wonder why you ever bothered with regular crepes.

Check out the recipe!

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.)

Check out the recipe!

Blintzes might be sneaky, but one thing’s for sure—there’s no hiding the deliciousness. Enjoy the mystery… and the munching! 🎭🔥

❤️ - Your vegan cooking buddy, Adam

P.S.
Did you know I have a rag-tag gang of friends who help me recipe test and proofread the recipes that I share on my blog? If you would like to help me with that, and want insider access to all of my recipes before I even share them publicly, you can click this link to volunteer. I send out a few new recipes every week, and you can unsubscribe from that list any time you want.

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