Gluten-Free Breakfast Blintzes Recipe
Gluten-Free Breakfast Blintzes Recipe photo by Taste of Home

Gluten-Free Breakfast Blintzes Recipe

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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
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min.
MAKES:9 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min.
MAKES: 9 servings


  • 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

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.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Gluten-Free Breakfast Blintzes in Healthy Cooking April/May 2010, p11

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Reviewed Dec. 20, 2015

"This is a GREAT recipe! I am new to gluten free cooking. The first time that I made them there was a settling of the gluten free flour in the batter. The second time I stirred the batter several times while it was resting in the refrigerator. Also, we didn't have almond extract so I used Hazelnut extract instead. Took them to a holiday party and there wasn't a single one left and nobody realized that they were gluten free."

Reviewed Jun. 27, 2014

"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?"

Reviewed Mar. 14, 2014

"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!"

Reviewed Jan. 16, 2013

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

Reviewed Jul. 31, 2010

"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."

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