My two year old son’s favorite breakfast is cheese blintzes. I used to go through 2 boxes of frozen blintzes a week until I decided to start making my own. My son is not gluten intolerant, but I try to make everything at home gluten free so that everyone can eat everything. I started making these blintzes from scratch so I can make them fresh. I store the leftover batter in the fridge to make the next day. If I have extra blintzes, I keep them in the fridge and re-heat them the following day in the pan.
Yeilds 2-3 servings | 12 Blintzes
Crepes
1 1⁄2 cups Sydney Blend
2 cups whole milk
3 tablespoons butter, melted
2 tablespoons sugar (sugar free option: xylitol sweetener)
2 eggs
1⁄2 teaspoon vanilla
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
additional butter (for pan)
Filling
1 cup cottage cheese
1 cup farmer cheese
1⁄4 cup powdered sugar (sugar free option: xylitol sweeter)
1/2 teaspoon vanilla
Mix: Use an electric mixer to blend together all the crêpe ingredients (except the butter for the pan) in a large bowl. Blend until a smooth and thin batter. Combine the cheese filling ingredients in a medium bowl and mix together. Set the filling aside.
Cook: Heat a 10-inch frying pan over medium heat and melt about ½ teaspoon butter. When the butter has melted, pour about 1/2 cup batter into the pan or enough to swirl the batter so that it entirely coats the bottom of the pan. Cook for 2 minutes or until golden brown on one side. Use a spatula to lift an edge of the crêpe, slip the spatula underneath, and quickly flip it over. Cook for another 1½ minutes and then slide it out of the pan. Repeat with the rest of the batter and stack the finished crepes on top of each other to keep them warm.
Fill: When ready to fill the crêpes, place each crepe, dark side down, on a plate. Pour 2 to 3 Tablespoons of cheese filling across the center of the crêpe. If you want a softer cheese filling, heat in the microwave for 30 seconds. Fold the sides in and turn the entire blintz over to hide the seam onto a serving plate.
Serve 2 to 3 blintzes on each plate. Optional: Garnish your plate with strawberry preserves and sprinkle with powdered sugar.
