Gluten-Free Breakfast Blintzes
Total TimePrep: 30 min. + chilling Bake: 10 min.
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.
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!!!!!
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.