Holiday Brunch Blintzes

Instructions

1. Lightly grease an 8- to 10-inch nonstick skillet with vegetable oil, like grapeseed or canola oil, and set aside.
2. In a large bowl, whisk together the eggs and butter until well combined. Mix the flour blend with the xanthan gum and blend into the egg mixture. Pour in the milk in a slow, steady stream, whisking constantly until batter is smooth. Add more milk or flour by the tablespoon, if necessary, to ensure a smooth and thin batter.
3. Heat prepared skillet over medium heat. Using a large ladle or spoon, place a generous ¼ cup batter into the center of the hot pan, swirling to coat the bottom of the pan in an even layer, taking care not to spread the batter too thin.
4. Cook the pancake until edges begin to brown slightly, about 2 to 3 minutes, and flip with a wide spatula. The pancake will flip easily when ready. Cook the other side for about another 20 to 30 seconds until the pancake is set. Turn the pancake onto a plate lined with a moist tea towel and cover to keep warm.
5. Repeat with remaining batter, layering pancakes one on top of the other. Cover after each addition. You do not need to re-oil the skillet in between pancakes.
6. In a medium-size bowl, mix filling ingredients until well combined. You will likely have some extra, which you can use as a topping. Alternatively, save it for breakfast tomorrow and use it as a spread for toasted gluten-free Cinnamon Raisin bread.
7. Preheat oven to 400°F.
8. To assemble blintzes, place one pancake flat on a plate. Place 2 Tbsp. filling on the flat pancake, about one-third of the way from the edge closest to you. Fold the bottom of the pancake over the filling, turn in the sides toward the middle and roll away from yourself to create a cylinder. Repeat with remaining pancakes. Fear not if the filling seems a bit too liquid; just wrap it carefully and place open seam down on the baking pan. It will all firm up during baking, and will turn out better than you could have imagined.
9. Place rolled blintzes in preheated oven and bake for 10 minutes at 400°F. (Alternatively, you can sauté blintzes in a bit of butter or oil in a pan over medium-high heat until crisp, about 5 minutes, flipping halfway through the process. I baked them.)
10. Let blintzes sit for a few minutes before plating and serving to allow filling to set. Serve warm or at room temperature, plain or garnished with extra filling, lactose-free sour cream, or fruit compote.

PER SERVING (1 blintz with filling): 229 CAL; 9G PROT; 14G TOTAL FAT (8G SAT. FAT); 17G CARB; 112MG CHOL; 158MG SOD; 2G FIBER; 3G SUGARS

More Festive Filling & Crepe Ideas: Create your own holiday tradition by adding festive flavors to this Holiday Blintz recipe:

Pump-kin Up The Volume: Add ½ tsp. freshly grated nutmeg to the crepe batter and make the filling with 1 cup Green Valley Sour Cream, 2/3 cup organic pumpkin puree, 3 Tbs. sugar or maple syrup (or 1 stevia packet), 1 tsp. vanilla extract and 1 tsp. pumpkin pie spice for a special family brunch on Thanksgiving Weekend.

Gingerbread Crepes: Add 3 Tbs. molasses, 3 Tbs. sugar, 1 tsp. cinnamon, ½ tsp. ginger and ¼ tsp. clove to the crepe batter for a gingerbread version

Cranberry Orange Crepes: Add one 6-oz cup of Redwood Hill Farm Cranberry Orange Goat Yogurt to blintz filling; top crepes with leftover cranberry sauce or relish with an orange zest garnish

Organic Lactose-Free Sour Cream Lactose-Free Butter Lactose-Free Cottage Cheese