Gluten-Free Cheese Blintzes


  • For the Crepe:
  • 1 cup milk, of any kind
  • 1/2 cup water
  • 2 eggs
  • 2 tablespoons butter or plant based butter substitute, melted
  • 1/4 teaspoon salt
  • 1 cup gluten free flour, I use Bob's Red Mill 1-to-1
  • 1/4 tsp xanthan gum (OMIT if your flour mix already contains it)
  • 1/4 cup cassava flour
  • 1/2 tablespoons coconut palm sugar, or sweetener of your choice
  • For the Cheese Filling:
  • 3 oz softened cream cheese
  • 10 oz cottage cheese
  • 1 teaspoon vanilla
  • 3 tablespoons powdered sugar
  • 1 1/2 teaspoon potato starch (or corn starch)
  • Optional: powdered sugar, berries and whipped cream for topping.

YIELD: about 8 Blintzes

Nutrition Information:

  • Per Blintz
  • Calories - 175cal
  • Total Fat - 10.1g
  • Carbohydrates - 11.5g
  • Dietary Fiber - 0.2g
  • Total Sugars - 4.8g
  • Protein - 9.4g


Blend eggs, milk, water, melted butter, and salt on lowest speed in a blender, just until smooth, about 5-10 seconds.

Add flour blend, xanthan gum if needed, cassava flour and coconut palm sugar. Blend on lowest speed until smooth, about 15 seconds.

Heat a crepe pan or non-stick skillet over medium heat. Spray with non-stick spray or oil mister, very lightly, wipe off any excess.

When hot, pour about 1/4 cup of the crepe batter to thinly coat the pan and gently swirl in a circle until the crepe is thin and covering bottom of the pan.

Cook until crepe is set. It is OK if the bottom begins to brown slightly. Flip and cook the other side.

If the crepe tears as you are flipping it, it isn't ready to flip yet! Cook a couple moments longer and try again. The second side will only need 20-30 seconds.

Remove the finished crepe to a plate and repeat with remaining batter. Put a piece of parchment paper between them so they won't stick together.

This crepe recipe was adapted from the original by

To make the cheese filling, add softened cream cheese, cottage cheese, powdered sugar, vanilla and potato starch to a blender and mix until fully smooth.

To assemble the blintz, spread about 1-2 tbsp cheese filling onto crepe and roll it up like a burrito. Repeat with remaining crepes and filling.

At this point, the blintzes can be finished and eaten or stored in the refrigerator for up to 5 days.

To finish, heat up a non stick skillet on medium, add a little butter and fry filled crepes on both sides until golden brown and crispy.

Top your blintzes with berries, whipped cream and powdered sugar. Enjoy!

*If you are assembling them and then cooking them later, I recommend heating them in the microwave for 30-60 seconds before finishing in the pan.*

This cheese filling recipe was adapted from the original by

Colleen Saltarelli
Colleen Saltarelli

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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