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Gluten-Free Breakfast Blintzes

These cheese-filled, berry-topped blintzes taste just as mouthwatering and special as they look. —Laura Fall-Sutton, Buhl, Idaho
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min.
  • Makes
    9 servings


  • 1-1/2 cups fat-free milk
  • 3 large eggs
  • 2 tablespoons butter, melted
  • 2/3 cup gluten-free all-purpose baking flour
  • 1/2 teaspoon salt
  • 1 cup 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 15x10x1-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.
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.
Nutrition Facts
2 each: 180 calories, 7g fat (4g saturated fat), 88mg cholesterol, 319mg sodium, 22g carbohydrate (12g sugars, 4g fiber), 9g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fruit, 1/2 fat.

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  • jimsim101
    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.

  • alexinwonderland
    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?

  • Vanessa0129
    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!

  • KristiJo
    Jan 16, 2013

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

  • candeyacid
    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.

  • KJ1
    Jun 29, 2010

    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!!!!!

  • GranMarion
    Apr 21, 2010

    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.