Gluten-Free Cheese Blintzes (Crepes)

Oooohhh yes!

A sweet decadent meal.  Crepes for supper!  That’s what we did.  But they are good for breakfast and lunch, too!

Protein comes from 3 eggs and ricotta cheese filling.  Cherries or a fruit of your choice (it could be healthier with fresh fruit), fill the bill for fruits/veggies.  And the rice flour provides the carb for the meal.   Sounds well-rounded to me!

You may not want to eat this way most nights… but this might just make it into my regular two-week rotation!  YUM-O!

Cheese Blintzes/Crepes

1 cup rice flour
1/4 tsp. salt
1/4 tsp. ground nutmeg
1 cup half and half
3 Tbsp. butter, melted, divided
1 1/2 tsp. vanilla, divided
3 eggs
1 container (15 oz.) ricotta cheese
2 Tbsp. powdered sugar
Preserves, pie filling, fresh fruit, applesauce, or sour cream (for topping)

1. Combine flour, salt and nutmeg in medium bowl.  Gradually whisk in half-and-half until smooth.

2. Add 2 Tbsp. butter and 1/2 tsp. vanilla.  Whisk in eggs, one at a time, until batter is smooth like heavy cream.

3. Heat 8 or 9 inch nonstick skillet over medium  heat.  Brush lightly with some of remaining butter.  Pour about 1/4 cup batter into center of pan.  Immediately swirl pan to coat with batter.  Cook about 1 minute or until crepe is dull on top and edges are dry.  Turn and cook 30 seconds.  Remove to plate; keep warm.  Repeat with remaining batter.  {Makes about 14 blintzes.}

4. Combine ricotta, powdered sugar and remaining 1 tsp. vanilla in medium bowl.  Fill crepes with ricotta mixture.  Serve with a topping of your choice.

Enjoy!

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