Cheese Blintz

March 22, 2022 • 0 comments

Cheese Blintz
A delicious, light dessert, or breakfast! We make the crepes with red lentil flour, but you can also use gluten-free, or all-purpose flours.



How to Make the Crepes:

Whisk crepe ingredients together until batter is smooth. Melt a dot of butter in a cast iron skillet over medium heat (2 skillets make the process go faster). Depending on the size of your skillet; add about 2-4 TBSP of batter. I use a 1/4 cup measuring cup for a 9" skillet. As you are pouring into the skillet, swirl the batter to evenly coat the bottom. If you get any small gaps, you can fill them with more batter.

Once the bottom is lightly golden (about a minute or less) flip the crepe using a sharp edged spatula to easily get under the crepe. Let the other side get lightly golden, then place crepe on cutting board to cool. Repeat with remaining batter; you may not need to dot with butter after the first time. Do not stack hot crepes on top of each other. Once they are just warm or room temp, they can be stacked. The first crepe is a little rough looking, so I just eat that and move on!

How to Make the Filling:

Sprinkle gelatin over water. Let sit and absorb water. Warm in the microwave, or stove top, just enough to dissolve gelatin. Set aside to cool. In a stand mixer, or you can do it with a hand mixer, whip cream until fluffy. Set aside. Cream room temperature cream cheese in mixer with honey and dissolved gelatin. Add whipped cream and vanilla and stir until uniform, but do not over mix. Taste to make sure it is at your desired sweetness level. I like it lightly sweet. Refrigerate until set before rolling up blintz.

Assemble Blintz:

Lay crepe flat. Add 2-4 TBSP filling to the middle, depending on the size of your crepes. I use about 4 TBSP. Fold sides in, then roll up the length. Refrigerate until chilled. Enjoy with your favorite jam.

Inspired by

Gluten-Free Sugar Cookies
December 21, 2023 • 0 comments
Chocolate Cake
February 17, 2023 • 0 comments
Hot Chocolate
November 19, 2022 • 0 comments