Blintzes

If you haven’t had blintzes in years because you’re allergic to gluten and lost all hope of finding gluten free blintzes in stores, check out this recipe!

Ingredients:

• 4 eggs

• 1 cup of gluten free flour

• 1/3 cup of sugar

• ¾ cup of milk

• ¼ cup of water

• 1 teaspoon of vanilla

• Pinch of Kosher salt or sea salt

• Filling of your choice

Steps:

• Blend eggs, gluten free flour, sugar, milk, water, vanilla, and salt together in a stand mixer, blender, food processor, or using an immersion blender, until smooth

• Warm up a nonstick skillet on medium heat until hot (if you place water on it and the water jumps out of the pan, it is too hot)

• Coat the pan with nonstick spray and pour about 1/3 cup of batter onto the pan, tilting the pan in a circular motion until the pan is covered with batter

• Cook the blintz for about 60-90 seconds, until the edges of the blintzes are browned and the center is slightly tacky (do not flip)

• Put blintz on a plate, separating each blintz by wax paper, parchment paper, or paper towels

• Add your filling! You can add any pie filling, or you can make a cheese filling. I prefer the fruit fillings, so I used cherry and I had some extra cottage cheese, so I put a dollop of that in as well

• Put the filling on the cooked side, about one inch from the bottom, then fold up, fold the sides in, and fold the last flap over (kind of like a burrito)

• Pour about ¼ to 1/3 of a cup of vegetable oil into the pan and fry the blintzes, about 1 to 2 minutes per side, until browned and crispy

• You can serve with fruit, whipped cream, sour cream, or syrup