Categories: breakfast, brunch, vegan

Ingredients

• 1 recipe crepes (last post)
• Earth Balance margarine for frying
• FILLING:
• 1/2 lb Yukon gold potatoes
• 2 tbsp oil
• 1 small onion
• 1 lb of cooked, chopped fresh spinach
• Plenty of freshly ground pepper
• salt
• OPTIONAL SAUCES: Mushroom gravy (recipe in past post on this blog), Mustard sauce (recipe 2 posts down), Unsweetened apple sauce, Soy sour cream

Directions

1. Prepare the crepes. Stack them one on top the other, on a dinner plate. Cover the plate with plastic wrap and set aside.

2. Peel and coarsely chop the potatoes. Place them in a medium size pot, add enough cold water to cover by 1 inch, and boil for 20 minutes until easily pierced with a fork and tender. Drain, place the potatoes in a large bowl, and mash coarsely.

3. In a heavy skillet over medium heat, heat the oil and add the onion. Stir and fry the onion until it’s golden brown and very soft. Add the cooked spinach and stir. Add mixture to the potatoes and season to taste with salt and pepper.

4. Place about 3tbsp of the filling in the center of the crepe. Pat the filling to shape it into an oblong. Fold two opposite sides of the crepe over the filling, then fold the remaining two sides over those.

5. Heat a heavy skillet over medium heat. The pan will be ready when a few droplets of water sizzle. Brush the bottom of the skillet with the softened margarine. Place two blintzes, seam side down, onto the skillet and cook each side for 3 minutes, until their pan-side surface is crisped and browned. Turn once. Serve the hot blintzes immediately.

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