Low Fat Diva Blog

Low Fat recipes,cooking with beer/hops, adventures

Gluten Free Blintzes September 6, 2013

Filed under: Appetizers & Drinks,Breakfast,Gluten Free — lowfatdiva @ 8:22 pm

I have another great recipe from our friends at Living Without.  This recipe is great because they gave examples of not only sweet blintzes but also a recipe for savory ones.  Don’t know what a blintze is?  Ahhhhh……..   blintzes are a delicious cross between crepes and pancakes. For a “sweet blintze, you can wrap them around a soft cheese filling (dairy-free, if desired).

To make it more savory or use it for breakfast just  fill them with mashed potatoes and cooked ground beef, along with your favorite seasonings.

Pam Spray
3 extra-large eggs , room temperature, lightly beaten
2 tablespoons unsalted butter or dairy-free alternative  melted and cooled
1 cup gluten-free all-purpose flour blend of choice, more  if needed
½ teaspoon xanthan gum
1½ cups milk of choice, room temperature, more if needed

Sweet Filling

2 cups thick dairy or dairy-free filling (such as sour cream,  ricotta cheese, Greek-style yogurt, cottage cheese
or combination)
1 tablespoon sugar or to taste
1 teaspoon ground cinnamon, optional

Savory Filling

2 cups mashed potatoes, seasoned to taste
¼ cup milk of choice

1. Lightly grease an 8- to 10-inch nonstick skillet with vegetable oil, like grape seed or canola oil, and set aside.

2. In a large bowl, whisk together the eggs and butter until well combined. Mix the flour blend with the xanthan gum and blend into the egg mixture. Pour in the milk in a slow, steady stream, whisking constantly until batter is smooth. Add more milk or flour by the tablespoon, if necessary, to ensure a smooth batter.

3. Heat prepared skillet over medium heat. Using a large ladle or spoon, place ¼ cup batter into the center of the hot pan, swirling to coat the bottom of the pan in an even layer, taking care not to spread the batter too thin.

4. Cook the pancake until edges begin to brown slightly, about 2 to 3 minutes, and flip with a wide spatula. Cook the other side for about another 20 to 30 seconds until the pancake is set. Turn the pancake onto a plate lined with a moist tea towel and cover to keep warm.

5. Repeat with remaining batter, layering pancakes one on top of the other. Cover after each addition.

6. In a medium-size bowl, mix filling ingredients of choice until well combined.

7. Preheat oven to 400°F.

8. To assemble blintzes, place one pancake flat on a plate. Place 2 to 3 tablespoons filling on the flat pancake, about one-third of the way from the edge closest to you. Fold the bottom of the pancake over the filling, turn in the sides toward the middle and roll away from yourself to create a cylinder. Repeat with remaining pancakes.

9. Place rolled blintzes in preheated oven and bake for 10 minutes. (Alternatively, sauté blintzes in a bit of butter or oil in a pan over medium-high heat until crisp, about 5 minutes, flipping halfway through the process.)




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