Soy-Free Blintz
Delight in the comfort of homemade soy-free blintzes, a versatile recipe that combines delicate, golden crepes with a creamy cheese filling free of soy-based ingredients. Perfectly balanced between sweetness and tang, this dish is crafted with staple pantry ingredients like all-purpose flour, milk, eggs, and a smooth blend of cottage cheese and cream cheese. Whether served for breakfast, brunch, or dessert, these blintzes are pan-fried to perfection for a flaky texture and irresistible flavor. Top them with sour cream, a luscious fruit compote, or a dusting of powdered sugar for a personalized touch. With just 40 minutes from prep to plate, these soy-free blintzes are not only quick and easy but also cater to dietary needs, making them a family-friendly favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Milk
- 2 Large eggs
- 2 tablespoons Unsalted butter, melted
- 0.25 teaspoon Salt
- 1 cup Cottage cheese
- 4 ounces Cream cheese
- 2 tablespoons Sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Vegetable oil
Instructions
In a blender or mixing bowl, combine the all-purpose flour, milk, eggs, melted butter, and salt. Blend or whisk until the batter is smooth and free of lumps. If the batter is too thick, add a little more milk to reach a thin consistency.
Cover the bowl and let the batter rest for about 10 minutes while preparing the filling.
In a separate bowl, mix together the cottage cheese, cream cheese, sugar, and vanilla extract. Beat until smooth and well incorporated. Set aside.
Heat a non-stick skillet over medium heat and add a small amount of vegetable oil to coat the bottom lightly.
Pour about 1/4 cup of the batter into the skillet, swirling to spread it evenly across the surface to form a thin layer.
Cook the crepe for about 1 to 2 minutes, or until the edges start to lift and the bottom is golden brown. Flip and cook for an additional 30 seconds to brown the other side.
Transfer the cooked crepe to a plate and repeat the process with the remaining batter, adding more oil to the skillet as necessary.
Once all the crepes are cooked, place about 2 tablespoons of the cheese filling on each crepe.
Fold the sides over the filling and then roll the crepe to enclose the filling completely.
Briefly pan-fry the filled blintzes in a lightly oiled skillet over medium heat until they are golden brown on both sides.
Serve immediately, with your favorite toppings such as sour cream, fruit compote, or a sprinkle of powdered sugar.
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.2 g | 141% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 1675 mg | 73% | |
| Total Carbohydrate | 157.4 g | 57% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 60.5 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 605 mg | 47% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 947 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
