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.

Chicken and Spinach Crepes with Tamarind Chutney

Crepes:

1 cup unbleached whole wheat flour

1 cup full cream milk

1 cup water

2 eggs

1/4 teaspoon salt

2 tablespoons butter, melted

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:

2 cups cooked, shredded chicken

1/2 cup milk

2 cups baby spinach (packed)

3 tablespoons cream cheese

1/4 cup fontina cheese

1 tablespoon extra virgin olive oil

1/2 small onion, finely chopped

1 small garlic clove, minced

1 teaspoon salt

1/2 teaspoon black pepper

Heat oil in a large skillet over medium-high heat. Cook onion, garlic and spinach until soft. Stir in the shredded chicken and cream cheese. Add milk (filling should be smooth and creamy not runny). Stir in cheese until melted. Season with salt and black pepper.

Lay crepe flat, leaving about 2 inches uncovered on each side. In a row across the center, place chicken mixture. Shape into a rectangle (refer to photo) and fold uncovered sides inward, then lightly roll the crepe.

Repeat with the remaining ingredients.

Serve with Tamarind Chutney (Indian Store). If you can't find tamarind chutney, any tangy and spicy fruit chutney will do.