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–+ servings
Gluten free blintzes sitting on a white plate.
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Gluten Free Blintzes

Tangy cream cheese and sweet raspberry jam fill these gluten free crepes to make delicious blintzes
Course Breakfast, Brunch
Cuisine American, French
Keyword Blintz, Breakfast, Brunch, cream cheese, crepes, gluten free, raspberry jelly
Prep Time 5 minutes
Cook Time 10 minutes
Rest Time 30 minutes
Servings 4 crepes

Ingredients

  • 1 cup Bob's Red Mill 1 to 1 Gluten free flour or your preferred flour blend
  • ⅛ teaspoon salt
  • 3 eggs
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 2 cups milk

Filling

  • 8 oz cream cheese at room temperature
  • ½ cup raspberry jelly

Instructions

  • In a bowl combine the gluten free flour, salt, sugar, vanilla and eggs. Slowly whisk in the milk so no lumps form. Let the batter rest for 30 minutes or overnight.
  • Place a 10" skillet over a medium high burner. Once the pan is hot take a ¼ measuring cup and fill with batter. Pour the batter into the middle of the skillet, then tilt the skillet in a half circle motion to spread the batter thin. Cook for 1-3 minutes until the top has set and the bottom is golden brown. Carefully flip the crepe and cook for another 10-30 seconds to brown the other side.
  • Repeat with remaining batter.
  • To assemble the blintz's, smear a line of cream cheese down the center of the crepe and top with jam. Fold on side of the crepe over the center and then the other side to close the crepe. Repeat with remaining crepes.
  • Serve immediately