Little Bundles of “Yum”

The weekend is coming and maybe you’re looking for something new for breakfast or brunch.  We’ve got just the thing…Cheese Blintzes!  And the bonus…you can easily make this gluten free!  Treat your family or friends to these delicious crepes filled with sweet cheese and sauted in butter and then topped with a dollop of sour cream and preserves and fresh fruit.  Breakfast/Brunch is served!

Happy weekending 🙂

Cheese Blintzes -GF

Crepes:
1 cup of milk
1/4 cup of water
3 eggs
1 teaspoon salt
1 tablespoon sugar
1 cup Krusteaz Gluten Free All Purpose Flour *

Place first 5 ingredients in the blender and blend.  Add flour and blend again until combined.  Heat pan over medium high heat and add approximately 1/4 cup of batter to the middle of a nonstick pan (or stainless steel pan with a light coating of butter). Swirl the pan to coat the bottom.  Cook crepe until the top appears dry, about 30 seconds to 1 minute.  Flip for 10 seconds then remove to a plate.  Cook all crepes and allow to cool.

Sweet cheese filling:
8 oz. cream cheese at room temperature
1/2 cup sugar
finely grated rind of 1 large orange
1 teaspoon vanilla
15 oz. carton whole milk ricotta cheese (you can use cottage cheese but use half the amount and it will make the filling much more runny in consistency)
2 egg yolks, (save whites for another use)

Beat together the cream cheese and the sugar with the orange rind.  Add egg yolks and vanilla and beat just enough to combine.  Stir in ricotta cheese lightly.  You want to keep the mixture as firm as possible.  Chill until crepes have cooled.

To make blintzes:
Add a heaping tablespoonful of cheese filling to the center of each crepe.  Fold the crepe as you would a business letter, bottom up over filling, top down over bottom.  Next fold 1/3 of the side over the filling and then other 1/3 over the first third (see photos)

Melt 1 tablespoon of butter in the nonstick pan and place the blintze in the pan seam side down.  Cook for about 1 minute until the crepe is lightly browned and slightly crusty.  Flip and cook on the other side.  Depending on the size of your pan you can cook up to 4 blintzes at a time.

Remove cooked blintzes from the pan and keep warm until all the blintzes are cooked.  Serve with a dollop of sour cream on each blintze and a spoonful of preserves on top of the sour cream.  Top with a berry and sprinkle with powdered sugar.  Enjoy!

(These blintzes were made with strawberry jam and fresh strawberries.  You can easily substitute blueberries or raspberries, even peaches or apricots, if you prefer, or… make some of each!  They are versatile and really delicious no matter what fruit and preserves you decide to use.

*We find that Krusteaz Gluten Free All Purpose Flour works best for these crepes. You can find Krusteaz Gluten Free All Purpose Flour at your local Walmart