Gluten-Free Breakfast Blintzes

Check out this recipe for Gluten Free Breakfast Blintzes. I love making this for breakfast, brunch or brinner. You can use any fresh fruit that you have on hand. I love it with berries but I have also made it with kiwi. You can also use ricotta cheese too! Remember if you like this recipe then “Pin It” – it is a great way to bookmark recipes that you want to make later!

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#Gluten-Free Breakfast Blintzes Recipe

Source: Originally published as Gluten-Free Breakfast Blintzes in Healthy Cooking April/May 2010, p11

Recipe type: Gluten-Free

Prep time: 30 mins

Cook time: 10 mins

Total time: 40 mins

Serves: 9

Ingredients

1-1/2 cups fat-free milk
3 eggs
2 tablespoons butter, melted
⅔ cup gluten-free all-purpose baking flour
½ teaspoon salt
FILLING:
1 cup (8 ounces) 2% cottage cheese
3 ounces reduced-fat cream cheese
2 tablespoons sugar
¼ teaspoon almond extract
2-1/4 cups each fresh blueberries and raspberries
Confectioners’ sugar, optional

Instructions

In a small bowl, combine the milk, eggs and butter.
Combine the flour and salt; add to milk mixture and mix well.
Cover and refrigerate for 1 hour.
Coat an 8-in. nonstick skillet with cooking spray; heat over medium heat.
Stir crepe batter; pour 2 tablespoons into center of skillet.
Lift and tilt pan to coat bottom evenly.
Cook until top appears dry; turn and cook 15-20 seconds longer.
Remove to a wire rack.
Repeat with remaining batter, coating skillet with cooking spray as needed.
When cool, stack crepes with waxed paper or paper towels in between.
In a blender, cover and process cheeses until smooth.
Add sugar and extract; pulse until combined.
Spread a scant 1 tablespoonful onto each crepe.
Fold opposite sides of crepe over filling, forming a little bundle.
Place seam side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 10-12 minutes or until heated through.
Serve topped with berries and dust with confectioners’ sugar if desired.