Name: Gluten-Free Breakfast Blintzes
Prep time: 30 min
Cook time: 30 min
Yield: 9
Ingredients: 1-1/2 cups fat-free milk -; 3 large eggs -; 2 tablespoons butter, melted -; 2/3 cup gluten-free all-purpose baking flour (without xanthan gum) -; 1/2 teaspoon salt -; Filling: -; 1 cup 2% cottage cheese -; 3 ounces reduced-fat cream cheese -; 2 tablespoons sugar -; 1/4 teaspoon almond extract -; 2-1/4 cups each fresh blueberries and raspberries -; Confectioners' sugar, optional -

Ingredients for - Gluten-Free Breakfast Blintzes

1. 1-1/2 cups fat-free milk

2. 3 large eggs

3. 2 tablespoons butter, melted

4. 2/3 cup gluten-free all-purpose baking flour (without xanthan gum)

5. 1/2 teaspoon salt

6. Filling:

7. 1 cup 2% cottage cheese

8. 3 ounces reduced-fat cream cheese

9. 2 tablespoons sugar

10. 1/4 teaspoon almond extract

11. 2-1/4 cups each fresh blueberries and raspberries

12. Confectioners' sugar, optional

How to cook deliciously - Gluten-Free Breakfast Blintzes

1 . Stage

In a small bowl, combine the milk, eggs and butter. Combine the flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.

2 . Stage

Coat an 8-in. skillet with cooking spray; heat over medium heat. Stir crepe batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, coating skillet with cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.

3 . Stage

In a blender, cover and process cheeses until smooth. Add sugar and extract; pulse until combined. Spread a scant 1 tablespoonful onto each crepe. Fold opposite sides of crepe over filling, forming a little bundle.

4 . Stage

Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 10-12 minutes or until heated through. Serve topped with berries and dust with confectioners' sugar if desired.