Kosher gluten free blintzes are delicate, thin crepes wrapped around a creamy, lightly sweetened cheese filling, then pan-fried until golden. This recipe uses a simple gluten free flour blend to create tender crepes that don’t crack or tear, and a rich farmer cheese filling that holds together beautifully. Whether you serve them for a holiday brunch, Shavuot, or a comforting weekend breakfast, these blintzes deliver the classic taste and texture without any wheat.
Ingredients
- For the crepes:
- 1 cup (120 g) gluten free all-purpose flour (with xanthan gum, if your blend doesn’t include it, add 1/2 tsp)
- 1/4 tsp salt
- 3 large eggs
- 1 1/4 cups (300 ml) milk (dairy or unsweetened non-dairy)
- 1 tbsp (15 ml) melted butter or neutral oil, plus more for the pan
- For the filling:
- 2 cups (450 g) farmer cheese or well-drained ricotta (see Tips)
- 1 large egg yolk
- 2 tbsp (25 g) sugar (or to taste)
- 1/2 tsp vanilla extract
- Pinch of salt
- For frying:
- 2 tbsp (30 ml) butter or oil
Instructions
- Make the crepe batter: In a medium bowl, whisk together the gluten free flour and salt. In a separate bowl, beat the eggs, then whisk in the milk and melted butter. Pour the wet ingredients into the dry and whisk until smooth. The batter will be thin; let it rest for 15 minutes at room temperature (this helps the flour hydrate and reduces bubbles).
- Cook the crepes: Heat a 6- to 8-inch nonstick skillet over medium heat. Lightly brush with butter or oil. Pour about 2 tablespoons (30 ml) of batter into the center, tilting the pan to coat the bottom evenly. Cook for 1–2 minutes until the edges look set and the bottom is lightly golden (the top will still be slightly moist). Loosen with a spatula and flip; cook for 30 seconds more. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as needed. You should get about 12 crepes. Stack them with parchment paper between each to prevent sticking.
- Make the filling: In a bowl, combine the farmer cheese, egg yolk, sugar, vanilla, and salt. Mix until smooth. Taste and adjust sugar if desired.
- Fill the blintzes: Place a crepe on a work surface, with the side that was cooked first facing down. Spoon about 1 1/2 tablespoons (20 g) of filling in a line across the center. Fold the bottom edge over the filling, then fold in the sides, and roll up into a neat packet. Repeat with all crepes and filling.
- Fry the blintzes: In a large skillet, melt 1 tablespoon of butter over medium heat. Place several blintzes seam-side down in the pan, leaving space between them. Cook for 2–3 minutes per side, until golden brown and crisp. Add more butter as needed for the next batch.
- Serve: Serve warm, with sour cream, fruit compote, or a dusting of powdered sugar.
Tips
- Gluten free flour matters: Use a blend that contains xanthan gum (like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure). If your blend doesn’t have it, add 1/2 teaspoon to the dry ingredients; otherwise the crepes may be too fragile.
- Cheese substitution: If you can’t find farmer cheese, use ricotta that has been drained in a fine-mesh strainer for at least 1 hour (or overnight) to remove excess moisture. You can also use a mixture of ricotta and cream cheese for a richer filling.
- Don’t overfill: Too much filling makes the blintzes bulge and split during frying. Stick to about 1 1/2 tablespoons per crepe.
- Rest the batter: The 15-minute rest is not optional—it lets the gluten free flour absorb liquid, which makes the crepes more pliable and less likely to tear.
Serving Suggestions
Blintzes are traditionally served with sour cream and a fruit topping—blueberry, strawberry, or cherry compote are classic. You can also serve them with applesauce, a drizzle of honey, or maple syrup. For a savory twist, skip the sugar in the filling and serve with smoked salmon and dill.
Variations
- Fruit-filled: Add 1/2 cup (about 85 g) of fresh or frozen berries (thawed and drained) to the cheese filling.
- Chocolate: Stir 2 tbsp (10 g) unsweetened cocoa powder and 1 tbsp (15 g) sugar into the crepe batter for chocolate crepes.
- Savory: Omit the sugar and vanilla from the filling; add 1/4 cup (25 g) grated Parmesan and a pinch of black pepper. Serve with sautéed mushrooms or spinach.
- Vegan option: Use a vegan cream cheese (drained) and a flax egg (1 tbsp ground flax + 3 tbsp water) in the filling; for the crepes, use a commercial vegan egg replacer and non-dairy milk. The texture will be softer, so handle gently.
Storage and Reheating
Uncooked filled blintzes can be refrigerated for up to 2 days, layered with parchment paper and covered tightly. To freeze, place them in a single layer on a baking sheet until firm, then transfer to a freezer-safe container with parchment between layers; freeze for up to 2 months. To reheat, thaw overnight in the refrigerator if frozen, then pan-fry in butter over medium heat for 3–4 minutes per side until hot and crisp. Cooked blintzes can be refrigerated for up to 3 days and reheated in a skillet or in a 350°F (175°C) oven for 10 minutes. Always reheat leftovers to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make the crepes ahead of time? Yes, you can cook the crepes up to 2 days ahead and store them in the refrigerator, stacked with parchment. Let them come to room temperature before filling, or they may be too stiff to roll.
Why are my gluten free crepes tearing? The batter may be too thick—add a little more milk, a tablespoon at a time. Also, make sure the pan is hot enough; if it’s too cool, the crepes will stick and tear. And don’t skip the xanthan gum if your flour blend doesn’t have it.
Can I use cottage cheese instead of farmer cheese? Yes, but it must be drained very well (or pressed) to remove excess liquid. You may also want to puree it in a food processor for a smoother texture.
How do I keep blintzes warm while I cook the rest? Place them on a baking sheet in a single layer and keep in a 200°F (95°C) oven for up to 30 minutes. Don’t stack them, or they’ll get soggy.
Can I bake these instead of frying? Yes, place filled blintzes seam-side down in a buttered baking dish, brush tops with melted butter, and bake at 375°F (190°C) for 20–25 minutes until golden and heated through.
Are these blintzes truly gluten free? Yes, as long as you use certified gluten free flour and ensure all other ingredients (like baking powder, if used) are gluten free. Check labels on any pre-made ingredients.
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- Soft Pretzels Columbus Ohio Style
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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