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Gluten-Free Breakfast Blintzes

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

9 ServingsPrep: 30 min. + chilling Bake: 10 min.

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.

2 of 2

Gluten-Free Breakfast Blintzes (continued)

Directions (continued)

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.

Nutrition 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.