- 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
- 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
- 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.
Reviews for Gluten-Free Breakfast Blintzes
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"Not sure If i'm cooking these right... they are slightly browning on one side but oily and doughy on the other. If I cook thme longer they burn but are still doughy on the inside... what do I do?"
"I like to cook on the weekends for the week so my food is already prepared. Has anyone tried freezing these? If so, how do they hold up? They look delicious!"
"can't tell it's gluten free - so tasty!!"
"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."
"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!!!!!"