Blintzes (Gluten-Free)
Courtesy of Gluten Intolerance Group 3 Servings| Ingredients |
|---|
| Batter ingredients |
| 1/2 c. gluten-free flour blend** |
| 1/2 tsp. xanthan gum |
| 2 eggs |
| 3/4 c. milk |
| 1 Tbsp. vegetable oil |
| 1 tsp. sugar |
| large pinch salt |
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| Filling ingredients |
| sour cream |
| jam or preserves |
|
|
| Cheese Filling |
| 1 lb. farmer cheese |
| 1/2 c. sugar |
| 1 tsp. vanilla sugar |
| 3/4 Tbsp. lemon juice |
| 1/2 c. vanilla yogurt |
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|
| ** Brown Rice Flour Blend |
| 1 1/3 c. brown rice flour |
| 7 Tbsp. potato starch |
| 3 1/2 Tbsp. tapioca flour |
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| ** For 1 1/2 cup gluten-free flour blend: |
| 1/2 c. rice flour |
| 1/2 c. cornstarch |
| 1/2 c. tapioca starch/flour |
| 1 Tbsp. potato flour |
Directions:
1. Combine all the batter ingredients in a large bowl and whisk until very smooth.
2. Heat a small amount of vegetable oil or butter in a large crepe pan or skillet.
3. Use one ladle-full of batter per blintz. I do them one at a time in the pan, and keep them warm in the oven. Keep the temperature to a medium or medium-low so you don't cook them too fast.
4. Ladle batter into the hot oil or butter. Because of the thickness of the batter, you'll really have to work to spread the batter around to make a large crepe. It will wind up thick like a pancake, not thin like a crepe.
5. Fry until the bottom is crispy, then flip. As the other side cooks, put a dollop of the filling in the middle of the pancake. When the bottom is crispy, fold the blintz in thirds. Repeat until you're out of batter.
* Courtesy of: Gluten Intolerance Group
Visit www.gluten.org to learn more about gluten intolerance
