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Gluten-Free Breakfast Blintzes Recipe

Gluten-Free Breakfast Blintzes Recipe photo by Taste of Home

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These cheese-filled, berry-topped blintzes taste just as mouthwatering and special as they look. Enjoy! Laura Fall-Sutton - Buhl, Idaho

This recipe is:

Healthy

Diabetic Friendly

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Gluten-Free Breakfast Blintzes Recipe

Prep: 30 min. + chilling Bake: 10 min.

Yield: 9 Servings

30 10 40

Ingredients

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

Directions

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. Yield: 9 servings.

Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.

Nutritional Facts 2 blintzes with 1/2 cup fruit (calculated without confectioners' sugar) equals 180 calories, 7 g fat (4 g saturated fat), 88 mg cholesterol, 319 mg sodium, 22 g carbohydrate, 4 g fiber, 9 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fruit, 1/2 fat.

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

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Gluten-Free Breakfast Blintzes

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Reviewed on Jan. 16, 2013 by KristiJo

can't tell it's gluten free - so tasty!!

Reviewed on Jul. 31, 2010 by candeyacid

I was afraid that it wouldn't be easy to make that the crepes would stick to the pan and be a pain, but they cooked very quickly. I made that part the night before and refrigerated them layered w/ wax paper in a bag with a papertowel on top to obsorb the moisture. It was worth the extra time.

Reviewed on Jun. 29, 2010 by KJ1

I'm usually the cook in the family, but my sister has made these twice now!!! They are so, so good and very, very easy!!! We even served them to non-gluten-free company and everyone gobbled them up!!! We're going to try making them ahead, freezing them and pulling them out of a quick breakfast and treat!!!!!

Reviewed on Apr. 21, 2010 by GranMarion

I have to admit it looked good, wonderful, in fact but I was really pleasantly surprised at how easy and how very tasty these were. The cottage cheese, along with the cream cheese in the filling was so delicious, I ended up making these for fussy family members 3 days in a row.