Grandmas Homemade Cheese Blintz Gluten Free Recipes

GRANDMA'S HOMEMADE CHEESE BLINTZ {GLUTEN FREE!}

Steps:

• In a large bowl, add the dry ingredients. Whisk to blend
• In a smaller bowl, add the wet ingredients and whisk to blend.
• Pour the wet ingredients into the dry ingredients and whisk quickly to blend. Whisk for 4-5 minutes to ensure there are no lumps.
• Heat a cast iron skillet or nonstick pan with coconut oil.
• Add one soup ladle of batter to the pan. Pick up the handle and swirl the batter around to cover the whole bottom of the pan.
• Cook on each side for 2-3 minutes.
• Remove the blintz to a plate.
• In a bowl, add the cheese, sugar, lemon juice, and vanilla and mix well.
• Take a blintz and add cheese mixture and jam.
• Fold the blintz by folding over one side over the cheese and jam. Fold the two vertical sides over the first fold. Roll the blintz over to fold the last side. (see photos above.)
• Add the last tablespoon of oil to the pan and heat.
• Place the folded blintz in the pan and cook 3-4 minutes on each side. This will give a bit of crispiness to the outside of the blintz.
• Remove from the pan and dust with powdered sugar

GRANDMA'S CHEESE BLINTZES

Steps:

• Prepare cheese filling by mixing cheese in mixer until smooth. One at a time, add cream cheese, egg yolks, butter, sugar and salt. Beat well and set aside.
• Beat eggs in a blender, then add milk and blend. Remove blender lid and stir in flour and salt slowly until batter is smooth.
• Heat 6 inch skillet on stove. Once hot, lightly brush with melted butter.
• Pour only enough batter to make a very thin pancake into the frying pan, tipping it from side to side until the batter covers the bottom. Pour off excess batter back into blender as soon as the batter begins to set (pancakes should be as thin as possible while still covering the bottom of the pan).
• Fry one side until the edges begin to pull away from the pan and are slightly browned. Turn pan over and drop crepe onto dishcloth.
• Brush pan with butter before each crepe and repeat until the crepe batter is gone.
• IMPORTANT: Do not place crepes on top of each other until they are completely cooled. You will want plenty of counter space to spread out the cooling crepes as you continue making additional crepes.
• After crepes are finished, spread them out and place a rounded spoonful of filling in the center of each crepe.
• Fold both sides in and roll into an envelope shape. They should be slightly flattened rather than round.
• TIP: Crepes can be refrigerated or frozen at this point.
• Before serving: fry blintzes in butter in frying pan, turning to lightly brown on both sides. Place in one layer on cookie sheet or jellyroll pan and heat at 200 degrees for 15 minutes. Do not overheat or cheese will get stringy.
• Serve with cinnamon/sugar, sour cream or jelly.

GLUTEN-FREE BREAKFAST BLINTZES

Steps:

• In a small bowl, combine the milk, eggs and butter. Combine the flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour., Coat an 8-in. nonstick skillet with cooking spray; heat over medium heat. Stir crepe batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between., In a blender, cover and process cheeses until smooth. Add sugar and extract; pulse until combined. Spread a scant 1 tablespoonful onto each crepe. Fold opposite sides of crepe over filling, forming a little bundle. , Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 10-12 minutes or until heated through. Serve topped with berries and dust with confectioners' sugar if desired.