Cream Cheese Blintz

by

Gluten-Free Cream Cheese Blintz 

Ingredients

For the Blintz Crepes:

  • 3 large eggs

  • 1 cup milk (dairy or non-dairy like almond or oat)

  • 1/2 cup gluten-free all-purpose flour (with xanthan gum)

  • 1 tbsp melted butter or oil

  • 1 tbsp sugar

  • 1/4 tsp salt

  • 1/2 tsp vanilla extract

For the Filling:

  • 8 oz cream cheese, softened

  • 1/4 cup ricotta or cottage cheese (optional, for texture)

  • 1/4 cup powdered sugar (adjust to taste)

  • 1 tsp vanilla extract

  • Zest of 1 lemon (optional but recommended)

For Cooking and Serving:

  • Butter or oil for frying

  • Optional toppings: powdered sugar, fruit preserves, berries, or maple syrup

Instructions

1. Make the Crepe Batter:

  1. In a blender, combine eggs, milk, gluten-free flour, melted butter, sugar, salt, and vanilla.

  2. Blend until smooth. Let rest for 15–30 minutes to allow the flour to hydrate.

2. Cook the Crepes:

  1. Heat a non-stick skillet (8–10 inches) over medium heat. Lightly grease with butter or oil.

  2. Pour about 1/4 cup batter into the pan and swirl to coat the bottom thinly.

  3. Cook 1–2 minutes until the edges lift and the bottom is lightly golden. Flip and cook 30 seconds more.

  4. Transfer to a plate and repeat with remaining batter, stacking crepes with parchment between if needed.

3. Make the Filling:

  1. Beat the cream cheese, ricotta (if using), powdered sugar, vanilla, and lemon zest until smooth.

4. Fill and Roll:

  1. Place a crepe on a flat surface. Spoon 2–3 tablespoons of filling near the bottom third.

  2. Fold the bottom over the filling, then fold in the sides and roll up like a burrito.

5. Pan-Fry (Optional for Crisp Texture):

  1. Heat a bit of butter in a skillet over medium heat.

  2. Add blintzes seam-side down and cook until golden brown, about 2–3 minutes per side.

6. Serve:

Top with powdered sugar, fresh fruit, preserves, or a drizzle of maple syrup.

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