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GF: Breakfast Blintzes

Source of Recipe

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GF: Breakfast Blintzes

Adapted from Healthy Cooking April/May 2010
Reviews rate this recipe 4 of 5 stars.
Exchanges
Prep: 30 min. + chilling Bake: 10 min.
Yield: 9 servings.

These cheese-filled, berry-topped blintzes taste just as mouthwatering and special as they look. Enjoy! Laura Fall-Sutton - Buhl, Idaho

Ingredients:
� 1-1/2 cups fat-free milk
� 1 egg
� 4 egg whites or 1/2 c. egg substitute
� 2 tablespoons butter, melted
� 2/3 cup gluten-free all-purpose baking flour
� 1/2 teaspoon salt
�
� FILLING:
� 1 cup (8 ounces) 2% cottage cheese
� 3 ounces reduced-fat cream cheese
� 2 tablespoons sugar
� 1/4 teaspoon almond extract
� 2-1/4 cups each fresh blueberries and raspberries
�
� Confectioners' sugar, optional

Directions:
1. In a small bowl, combine the milk, eggs and butter. Combine the flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.

2. Coat an 8-in. nonstick skillet with cooking spray; heat over medium heat. Stir crepe batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.

3. In a blender, cover and process cheeses until smooth. Add sugar and extract; pulse until combined. Spread a scant 1 tablespoonful onto each crepe. Fold opposite sides of crepe over filling, forming a little bundle.

4. Place seam side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 350� for 10-12 minutes or until heated through. Serve topped with berries and dust with confectioners' sugar if desired.


Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you�re concerned that your brand may contain gluten, contact the company.


2 blintzes with 1/2 cup fruit (calculated without confectioners' sugar) equals 180 calories, 5.8 g fat (3 g saturated fat), 40 mg cholesterol, 319 mg sodium, 22 g carbohydrate, 4 g fiber, 9 g protein. ++++ Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 fruit, 1/2 fat.