To make the tofu filling, combine
1 lb. SURATA SOFT TOFU.
1/3 cup sugar or your choice of sweetener.
1 tsp. lemon zest.
Process until smooth. Spoon into bowl; cover; refrigerate while cooking crepes. . Wash and dry the bowl of the food processor or blender for use in making the crepes.
You can either purchase ready made crepes, or just follow the recipe below to make your own.
To make the crepes, combine
1 cup liquid egg (or two large eggs and 2 large egg whites
1 cup soymilk
1 cup whole wheat pastry flour.
¼ tsp salt.
Using a food processor or blender, process the batter until smooth. Pour batter into 4-cup glass measure; refrigerate 1 hour.
Heat a 7″ nonstick crepe pan or skillet over medium heat. Oil it lightly or coat it with cooking spray. Add 2 tablespoons of the tofu batter, tilting pan to spread batter evenly. Cook until lightly browned on underside, dry on top, 30 seconds. Flip; cook 5 seconds. Remove to plate. Repeat with remaining batter, spraying pan as needed and stirring batter occasionally. Place waxed paper between cooked crepes on plate.
To make the blintzes, preheat the oven to 350°F. Oil a large baking sheet with or coat it with cooking spray. For each blintz: Place 2 tablespoons filling on paler side of crepe in strip at one end, 1″ from sides. Fold sides, then end, over filling; fold other end envelope-style to cover filling completely.
Place on prepared sheet. Bake 8 to 10 minutes or until filling is hot. Serve with fruit, jam, or lemon curd if desired.