Blintzes have always been one of my favorite foods. For those of you who might not have eaten a blintz, it is a Jewish version of a crêpe, and also a delicacy in non-Jewish Eastern European cultures.
When I was still eating wheat, I visited my mother in New York City, and we looked online to find “the best blintzes in New York City.” We were thrilled to find that the diner with these amazing blintzes was directly behind the theater we would visit the following day. I was in heaven!
But being gluten-free meant that for years, I did not touch a blintz, though I longed for one. Then I found and modified this recipe for gluten-free blintzes. And while the wheat version is easier to fold and then fry, these gluten-free blintzes are very tasty. I prefer not to fry them (baking suffices), making them easier and a bit healthier than their wheat-filled cousins.
Batter
2 tablespoons unsalted butter, melted and cooled
3 eggs
1 cup sorghum flour
1/2 teaspoon xanthan gum
3/4 cup cream plus 3/4 cup water, more for proper consistency
vegetable oil
Filling
2 cups ricotta cheese
1 tablespoon plus 1 teaspoon sugar
1/2 teaspoon vanilla
For batter: Beat eggs; then beat in cooled melted butter. In a separate bowl, whisk flour and xanthan gum. Add to egg mixture. Add cream and water, beating well. Add more water if needed for pourable consistency.
Using medium heat, warm an 8-10” nonstick skillet with a small amount of oil. Pour about 1/4 cup of batter into the skillet, tipping it in all directions so that the batter covers as much of the pan as possible without creating holes. Cook 2-3 minutes on first side; flip with large pancake turner and cook about 30 seconds. Remove to a plate covered by a damp dishtowel. Blintzes can be piled on top of one another.
For filling: Mix ricotta with sugar and vanilla.
Assembly: Preheat oven to 400 degrees. Grease shallow baking dish. Assemble each blintz with several tablespoons of filling, folding bottom third of blintz up over filling and then rolling to create a tube. Place seam-side down in baking dish. Bake 10 minutes at 400 degrees (convection oven: 375 degrees for about 8 minutes). Serve immediately with sour cream and fruit preserves. Yield 10-12 blintzes. Freezes well. (Do not thaw: reheat in microwave wrapped in a paper towel.)
***
My boyfriend and I enjoyed these blintzes for a hearty lunch last weekend. This was only his second taste of a blintz, and already, he was in love.
Now, there’s no need to search online for the best blintzes—because they are made in your kitchen.
When I was still eating wheat, I visited my mother in New York City, and we looked online to find “the best blintzes in New York City.” We were thrilled to find that the diner with these amazing blintzes was directly behind the theater we would visit the following day. I was in heaven!
But being gluten-free meant that for years, I did not touch a blintz, though I longed for one. Then I found and modified this recipe for gluten-free blintzes. And while the wheat version is easier to fold and then fry, these gluten-free blintzes are very tasty. I prefer not to fry them (baking suffices), making them easier and a bit healthier than their wheat-filled cousins.
Batter
2 tablespoons unsalted butter, melted and cooled
3 eggs
1 cup sorghum flour
1/2 teaspoon xanthan gum
3/4 cup cream plus 3/4 cup water, more for proper consistency
vegetable oil
Filling
2 cups ricotta cheese
1 tablespoon plus 1 teaspoon sugar
1/2 teaspoon vanilla
For batter: Beat eggs; then beat in cooled melted butter. In a separate bowl, whisk flour and xanthan gum. Add to egg mixture. Add cream and water, beating well. Add more water if needed for pourable consistency.
Using medium heat, warm an 8-10” nonstick skillet with a small amount of oil. Pour about 1/4 cup of batter into the skillet, tipping it in all directions so that the batter covers as much of the pan as possible without creating holes. Cook 2-3 minutes on first side; flip with large pancake turner and cook about 30 seconds. Remove to a plate covered by a damp dishtowel. Blintzes can be piled on top of one another.
For filling: Mix ricotta with sugar and vanilla.
Assembly: Preheat oven to 400 degrees. Grease shallow baking dish. Assemble each blintz with several tablespoons of filling, folding bottom third of blintz up over filling and then rolling to create a tube. Place seam-side down in baking dish. Bake 10 minutes at 400 degrees (convection oven: 375 degrees for about 8 minutes). Serve immediately with sour cream and fruit preserves. Yield 10-12 blintzes. Freezes well. (Do not thaw: reheat in microwave wrapped in a paper towel.)
***
My boyfriend and I enjoyed these blintzes for a hearty lunch last weekend. This was only his second taste of a blintz, and already, he was in love.
Now, there’s no need to search online for the best blintzes—because they are made in your kitchen.
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