BreakfastAugust-September 2011

Gluten-Free, Dairy-Free Blintzes


Gluten-Free, Dairy-Free Blintzes

You’re in for a treat. These sturdy blintzes are a delicious cross between crepes and pancakes. Wrap them around a soft cheese filling (dairy-free, if desired). For a savory breakfast, fill them with mashed potatoes and cooked ground beef, along with your favorite seasonings.

-Vegetable oil, for greasing pan
3 extra-large eggs*, lightly beaten, room temperature
2 tablespoons unsalted butter or dairy-free alternative,
    melted and cooled
1 cup gluten-free all-purpose flour blend of choice, more
    if needed
½ teaspoon xanthan gum
1½ cups milk of choice, room temperature, more
    if needed

Sweet Filling

2 cups thick dairy or dairy-free filling (such as sour cream,
    ricotta cheese, Greek-style yogurt, cottage cheese
    or combination)
1 tablespoon sugar or to taste
1 teaspoon ground cinnamon, optional

Savory Filling

2 cups mashed potatoes, seasoned to taste
¼ cup milk of choice

1. Lightly grease an 8- to 10-inch nonstick skillet with vegetable oil, like grape seed or canola oil, and set aside.

2. In a large bowl, whisk together the eggs and butter until well combined. Mix the flour blend with the xanthan gum and blend into the egg mixture. Pour in the milk in a slow, steady stream, whisking constantly until batter is smooth. Add more milk or flour by the tablespoon, if necessary, to ensure a smooth batter.

3. Heat prepared skillet over medium heat. Using a large ladle or spoon, place ¼ cup batter into the center of the hot pan, swirling to coat the bottom of the pan in an even layer, taking care not to spread the batter too thin.

4. Cook the pancake until edges begin to brown slightly, about 2 to 3 minutes, and flip with a wide spatula. Cook the other side for about another 20 to 30 seconds until the pancake is set. Turn the pancake onto a plate lined with a moist tea towel and cover to keep warm.

5. Repeat with remaining batter, layering pancakes one on top of the other. Cover after each addition.

6. In a medium-size bowl, mix filling ingredients of choice until well combined.

7. Preheat oven to 400°F.

8. To assemble blintzes, place one pancake flat on a plate. Place 2 to 3 tablespoons filling on the flat pancake, about one-third of the way from the edge closest to you. Fold the bottom of the pancake over the filling, turn in the sides toward the middle and roll away from yourself to create a cylinder. Repeat with remaining pancakes.

9. Place rolled blintzes in preheated oven and bake for 10 minutes. (Alternatively, sauté blintzes in a bit of butter or oil in a pan over medium-high heat until crisp, about 5 minutes, flipping halfway through the process.)

Each blintz contains 138 calories, 7g total fat, 3g saturated fat, 0g trans fat, 101mg cholesterol, 49mg sodium, 15g carbohydrate, 0g fiber, 5g protein.
Sweet filling (about ¼ cup) contains 118 calories, 11g total fat, 7g saturated fat, 0g trans fat, 30mg cholesterol, 46mg sodium, 4g carbohydrate, 0g fiber, 1g protein.
Savory filling (about ¼ cup) contains 55 calories, 3g total fat, 2g saturated fat, 0g trans fat, 8mg cholesterol, 89mg sodium, 6g carbohydrate, 0g fiber, 1g protein.

*TIP: For Egg-Free Blintzes, replace 3 eggs with 4½ tablespoons applesauce + 1½ teaspoons baking powder + 1½ tablespoons flaxmeal + 4½ tablespoons hot liquid (combine and mix well). Use only 1½ cups milk of choice or your batter may be too thin. Spread very thin in the pan as it will puff up a little. For more pliable egg-free blintzes, use a high-protein flour blend.

YOUR Savings

IF YOU MAKE IT: $0.49 for 1 cheese blintz

If you BUY it: $3.25 for 1 regular cheese blintz

Nicole Hunn is the author of Gluten-Free on a Shoestring and Gluten-Free on a Shoestring Quick and Easy. For more on these cookbooks or to order, click here.

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