Gluten-Free Cheese Blintzes

DIRECTIONS:

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 thereislifeafterwheat.com.

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 crazydealicious.com.