Potato Mushroom Blintzes

VCON Potato Mushroom Blintzes

This is a test recipe for VCON, the new PPK cookbook. I had never made blintzes before, and I must say, I’m glad these were my first ones! They are so delicious. The crepes are easy to make (imagine that), the filling is simple, and they’re pretty!

I served them with a simple mushroom gravy, some sour cream, and some fresh thyme. A little salad on the side made a wonderful meal.

VCON Tester Potato-Mushroom BlintzesThe other great thing about these blintzes is that they are easily made ahead of time. If you fill and fold them up, you can cover them with plastic wrap and store in the fridge until you’re ready to pan-fry them. I made them early in the day, so when it came time for dinner they just needed a few minutes on the griddle and they were done. It was so nice to be nearing dinner time having everything already prepared.

Stewart and I split the leftovers for lunch, along with the rest of the grilled tofu on the last of the salad. I think these were the best leftovers I’ve ever had. They were most certainly were the prettiest!

I used a simple sweet miso salad dressing, one of my favorites, for the salad. If you’re interested, the recipe is after the cut!


Sweet Miso Salad Dressing
Dresses one head of lettuce

1 tsp. Balsamic Vinegar
1 Tbs Sweet White Miso (heaping)
1 Tbs Dijon Mustard (heaping)
1 Tbs Granulated Sugar
2 Pinches Salt
Fresh Cracked Black Pepper, to taste

3-4 Tbs (approx) Peanut or Veg Oil
1 Tbs Hot Water

Add balsamic vinegar, miso, mustard, sugar, salt, and pepper into a bowl. Use a whisk to mix ingredients thoroughly. Slowly drizzle in the oil while whisking constantly, creating an emulsion. Dressing should turn shiny and thick. Taste and re-season if necessary. Whisk in hot water to thin.

Let stand for a few minutes and whisk again before serving


  1. Mark

    I’d love it if you’d give some tips for dealing with cast iron cookware, i.e. how you seasoned it, how hot you have to let it get, etc.

  2. Lolo

    Tania – Thanks! You’re so sweet!

    Mark – I’m still learning, myself! I’m planning on doing a post on cast iron once I get a little more familiar with it.

  3. Amey

    Oh fun! Those look great! I love the crepes from VwaV, so I have every reason to believe I’ll love these too! These testing recipes drive me bonkers with anticipation!

  4. Lolo

    Amey – Thanks! I haven’t tried the VwaV crepes, but I should to compare. I heard another tester say that the new recipe is “easier” but I don’t know if that’s true. The new cookbook will be worth the wait, I promise!

    Lauren – Thanks!

    Vincent – Thank you! I should make them again, they’re really tasty!

  5. magdi

    im not sure if i have missed it or not but i did not see a recipe for the crapes or the filler .. oh and he gravy lol

  6. cali

    i was so intrigued by these photos that i went out and looked up recipes to invent my own version. came out pretty tasty for the first try.. also i made a cheezy one.. with a filling of tofu, better than cream cheese, soy mozzarellla, collard greens and some seasonings. that was super yummy. the best though, was mixing that fillilng with the potato/mushroom one.


  7. Pingback: VeganYumYum Potato Mushroom Blintzes | Cast Iron Cookware

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