classic cheese blintzes (grain free, scd diet)
a typical jewish brunch item, now grain free and gluten free, and just as delicious as always.
Ingredients
cheese blintzes filling
- 2 cups dry curd cottage cheese also known as farmer's cheese
- 2 tsp pure vanilla extract
- 2 tsp fresh lemon juice
- 1 egg yolk
- 1/3 cup coconut oil
- 1/4 cup honey
cheese blintzes crepes
- 4 tbsp coconut flour
- 4 tbsp grape seed oil or coconut oil, melted
- 1 cup water
- 1 tsp pure vanilla extract
- 2-4 tbsp honey
- 1/8 tsp baking soda
- 8 eggs
Instructions
cheese blintzes filling
- 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
cheese blintzes crepes
- mix the coconut flour with the baking soda, then add in the grape seed 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 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.
make your cheese blintzes
- 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
- delicately place each folded cheese blintz in a glass baking dash or across a prepared baking tray, and warm up in the oven at 300 before eating. this way the egg yolk that you've added to the filling will also get baked - you can cover with aluminum foil if the crepes are getting too crispy. allow to bake for at least 10 minutes.
- enjoy with honey or maple syrup (if not scd!) as well as homemade raspberry jam and berries!!