CLASSIC CHEESE BLINTZES (GRAIN FREE, SCD DIET) a typical jewish brunch item, now grain free and gluten free.
Cheese blintzes are a nostalgia-packed dish for me. They remind me of my grandma, she would often get me cheese blintzes from the Jewish delicatessen and I would warm them up in toaster oven and devour them with raspberry jam or maple syrup. These days, I’m off of the maple syrup train (but if you can tolerate it, it’s definitely the way to go with these), but I will still give these a good helping of honey.
Despite my many childhood memories of cheese blintzes, I never actually knew what was in them. Meaning, I only found out in 2019 (!) after starting the SCD diet, that cheese blintzes are often filled with dry curd cottage cheese (farmer’s cheese) — an SCD staple! I was beyond excited when my mom shared this gem with me, I immediately did my Googles. I ended up toying around with measurements based on the internet, and after a few brunches, I’ve come up with the perfect proportions for the perfect cheese blintzes. I’ve adapted the blintz recipe from the always trustworthy and OG grain free recipe creator, Elana’s Pantry. I’ve actually based it off her tortilla recipe, however I make a few subtle changes to suit our breakfast-y needs with these.
If you’ve never had a cheese blintz, you’re probably not Jewish. And that’s ok. Jokes aside, cheese blintzes are essentially a crepe that’s folded up with a warm, sweet cheese inside of it. It pairs perfectly for breakfast, brunch and even a dessert item. It is always delicious with any type of jams, maple syrup or honey, and you can even try playing around and baking them with the jam and cheese inside!
- 2 cups of DCCC (also known as farmer’s cheese)
- 2 tsp of pure vanilla extract
- 2 tsp of fresh lemon juice
- 1 egg yolk
- 1/3 cup of coconut oil⠀
- 1/4 cup of honey
FILLING HOW TO
- mix all ingredients until well combined. you can do this by hand or using a hand mixer or food processor. set aside while you prepare your crepes.
- 2 tbsp of coconut flour
- 2 tbsp of grapeseed oil or melted coconut oil
- 1/2 cup of water
- 1/2 tsp of vanilla extract
- 1-2 tbsp of honey
- 1/8 tsp of baking soda
- 4 eggs
CREPE HOW TO
- mix the coconut flour with the baking soda, then add in the grapeseed oil (or melted coconut oil), water, honey, vanilla and eggs and whisk very well.
- using a cast iron pan on medium-low heat, melt some more grapeseed oil. once it’s hot, use a 1/3 measuring cup to spoon out the batter onto the hot cast iron pan.
- allow batter to spread and bubble before attempting to flip. once it starts to bubble it should be okay to flip, gently (they are very delicate!!).
- carefully remove from heat and set aside. complete the batter.
CHEESE BLINTZES HOW TO
- take a crepe laid out flat, and spoon approximately 2 tablespoons of your filling in the middle of the crepe. carefully fold a little bit of the crepe upwards before also folding one side on top of the other
- carefully fold a little bit of the crepe upwards before also folding one side on top of the other.
- delicately place each folded cheese blintz in a glass baking dash, and warm up in the oven at 300-350 before eating.
- enjoy w honey or maple syrup (if not scd!) as well as homemade raspberry jam and berries!!