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The holiday table can be a treacherous trap for just about anyone. Eggnog? Pumpkin Cheesecake? Hot chocolate? I’ll bet a good number of you are clutching your stomachs just reading that. The list of holiday treats that are off-limits for my comrades in gluten-free living is no shorter. Thanksgiving Stuffing? Gingerbread? Christmas Cookies? Jelly Donuts for Hanukah? No, no, no and no. If you’re hosting a holiday brunch or lunch for a crowd, how about including a festive dish that everyone can enjoy? We’re making gluten-free, lactose-free holiday blintzes for all-around joy, joy, joy!Submitted by Tamara Duker, MS, RD, CDN - www.TamaraDuker.com
For the crepes (yields about 8):
Vegetable oil, for greasing pan
3 extra-large eggs, lightly beaten, room temperature
2 Tbsp. Green Valley Organics Lactose-Free Butter, melted and cooled
1 cup gluten-free all- purpose flour blend* of choice, more if needed
½ tsp. xanthan gum** (use only if all-purpose flour blend does not contain xanthan or guar gum)
1½ cups lactose-free milk of choice, room temperature; more if needed
1 cup Green Valley Organics Lactose-Free Sour Cream
1 cup Lactaid cottage cheese
1 Tbsp. sugar (or to taste)
1 tsp. ground cinnamon
*Note: Be sure to use GF All Purpose Flour Blends. DO NOT use GF All Purpose Baking Mixes. The “baking mixes “contain chemical leavening agents like baking soda or baking powder and are NOT suitable for this recipe. Also, read the ingredients of your All Purpose Flour blend. If it contains xanthan gum or guar gum, you can omit the xanthan gum called for in the recipe.
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 Organics 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