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Gluten-Free Breakfast Blintzes

 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.


  • 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 McCormick® Pure 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.

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.
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.