Thursday, February 23, 2012

Cheese Blintzes (Gluten and Sugar Free)


Crepes:
1 cup all purpose GF flour 
2 cups milk
2 eggs
1/4 teaspoon salt
2 tablespoons olive oil or oil of your choice

In a blender, combine all the ingredients and pulse for 10 minutes. Refrigerate for 1 hour.

Heat a lightly buttered frying pan over medium-high heat. Pour batter (1/4 cup) into pan, swirl to coat evenly. Cook 40 seconds, flip and cook for another 10 seconds. Continue until all batter is gone.

Filling:
1 15 ounce container of ricotta cheese
2 packages (3 ounces) cream cheese, room temperature
Juice of half a large lemon and zest
4 tablespoons honey

Blend all the ingredients together until thick and smooth.

Place about 1 heaping tablespoons filling on the cooked side of the crepe. Fold in sides and roll up like a burrito.

Serve with sour cream and fresh fruit topping of your choice.


2 comments:

Amee said...

These sound amazing Mia! I love trying out GF recipes. This is one of my favorite treats, so I can't wait to try them in this healthier version!! :)

Mia said...

Thank you!

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