Gluten Free Blueberry Blintz

Posted June 19th, 2010 in Breakfast, Recipe

Recipe adapted from: Love and Knishes: An Irrepressible Guide to Jewish Cooking by Sara Kasdan

Preheat oven to 425degrees

Blintz
1/2 cup rice flour mix:

1 cup white rice flour, 1 cup brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch.*
1/2 cup potato starch

1/2 tsp salt
 2 Tbs sugar
1/2 tsp xantham gum

6 eggs
1 1/2 cups water

1 Tbs melted butter
 

*If you don’t want to make your own blend, use one of the gluten free flour mixes available in the store.

Sift together dry ingredients.

Beat eggs until light and fluffy, add 1/2 cup of water, then beat again.

Add remaining water to dry mix, stirring until smooth, then gradually beat in egg-water mixture. Grease a 6” skillet lightly, heat over medium-high heat, and pour in just enough batter to coat the bottom of the pan (about 1/3cup). Cook the batter on only one side, until dry and bubbled, sliding the finished blintz onto a plate or cutting board. Start cooking another blintz. Place 2-3 Tbs filling in the center of the finished blintz, fold down the top edge, then fold the sides in, and fold over. Put the finished bintz into a 9x13inch pan, seam side down. Repeat with remaining blintzes. When all the blintzes are formed, Drizzle with a little melted butter and bake for 10 minutes until warmed through.

Serve with warm blueberry sauce.

Blintz filling
One 16 oz container of cottage cheese, drained for an hour
2 egg yolks

sugar to taste
1 Tbs lemon juice

1Tsp lemon zest

Combine all ingredients.

Blueberry Sauce
1 can Oregon Fruit Blueberries, drained syrup reserved

1 Tbs lemon juice

Heat the reserved syrup and the lemon juice until reduced by half. Add the blueberries 

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