These gluten-free cheese blintzes are perfectly creamy and delicious, and you will be hooked after the first taste. This gluten-free blintz recipe works for breakfast, and it’s also fantastic for brunch or any other event.
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I am so excited to share a version of my grandmother’s cheese blintz with you. When our family first began the journey of gluten free living, I thought I would never get to enjoy a cheese blintz again. I am so glad that I was wrong!
When we were little, we would visit my grandparents in Florida. My grandmother was an incredible cook. It was frustrating that she never wrote down her recipes, leaving my mother and I to figure out what was in each.
The exterior of the blintz is crispy, while the inside is filled with sweet ricotta cheese and jam. Every nibble you take is delectable and leaves you wanting more. If you want to try another traditional recipe, try this Gluten Free Sufganiyot recipe!
Some of my favorites my Grandmother made were her Homemade Chicken Soup and her famous Cabbage Rolls.
Made these this a.m. They were awesome! The only mistake I made was using part skim ricotta, because I was concerned it would bother my stomach, since I’m dairy free. Next time, I would use the whole milk ricotta. All your recipes that I have made have been phenomenal!! Thank you!”
diana, blog comment
Allergen Information:
This homemade blintz recipe is gluten-free, soy-free, oat-free, and nut-free. You can make this cheese blintz recipe dairy-free, though you must experiment with the dairy-free cheeses to find the one you like best. The actual Blintz pancake is dairy-free, so check out Dairy-Free Cheeses by Daiya and Kite Hill.
What is a cheese blintz?
A cheese blintz is similar to a thin pancake or crepe with a crispy exterior and sweet interior. Once you fill and fold the blintz, you fry it in light oil to add slight crispiness to the blintz. The blintz is filled with sweetened cheese and can be sweet or savory.
They have a delightful flavor and are usually served for breakfast or brunch but can be eaten any time of day. You can serve them warm or cool.
What is the difference between a blintz and a crepe?
This is another common question. The main difference between a blintz and a crepe is that a blintz is more like a thin pancake. A crepe is light and even more delicate. A blintz is filled with a blend of sweet cheese such as mascarpone, ricotta, or cottage cheese, while crepes are filled with different ingredients like bananas, Nutella, or strawberries.
Another difference is that a blintz is fried in a pan, so it has a crispy outer layer. Both crepes and blintz can be filled with sweet or savory foods.
If you want to make some crepes, you should look at my gluten free crepes recipe here. These crepes are also dairy-free!
Flour Blends Tested:
- King Arthur Measure for Measure—This blend works really well in my recipes, especially my crepes and blintz recipes. I don’t have to let the flour blend rest in the batter.
- Bob’s Red Mill 1:1 Blend—This blend also works well, but this flour blend does benefit from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty baked goods.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested my recipe with the two blends listed above. Other blends should work, but if your blend doesn’t contain a binder, you will want to add one. I recommend 3/4 teaspoon of xanthan gum.
- Eggs – Use size large eggs.
- Ricotta – I recommend full-fat ricotta cheese.
- Oil – I used coconut oil, but any light oil will work.
- Jam – Use your favorite jam or fresh fruit!
Step-By-Step Photos and Directions:
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Step 1: Add your blintz dry ingredients to a large
I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend and King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work; I just have not tested other flours.
Step 2: Add your wet ingredients to a smaller bowl and whisk to blend.
Step 3: Pour the wet ingredients into the dry ingredients. Whisk until you get a nice creamy batter. You will want to whisk hard to get the lumps out.
Step 4: This is what your blintz batter will look like.
Step 5: Heat a pan and add coconut oil to prevent sticking.
Add one soup ladle full of gluten free blintz batter. Rotate the pan around so the whole bottom of the pan is covered. Cook for 3 minutes until you see bubbles, then flip the blintz over to cook the other side. Repeat this process until all of the batter is used.
Step 6: Time to make that yummy cheese filling! Mix the ricotta, lemon juice, vanilla, and sugar in a bowl. Put a blintz on a plate and add the cheese mixture.
Step 7: Add jam or fresh fruit to the cheese mixture.
Step 8: Fold over one side of the blintz. Next, fold over the two sides on top of the first fold. Last, fold the blintz over the last side. Heat a little coconut oil in a pan.
Step 9: Pan-fry the blintz in the hot oil for 4 minutes per side.
Step 10: Dust the blintz with powdered sugar and enjoy warm! If you are looking for another delicious Jewish recipe, try my homemade gluten free kugel or this gluten free challah!
Want more yummy blintz filling ideas?
You can make these gluten free cheese blintz exactly as the recipe instructs, and they will be amazing! If you want to add some extra ingredients or make a change, here are some ideas:
- Honey – drizzle honey over the finished blintz for a little extra sweetness.
- Whipped topping – adding whipped topping is an extra special idea for a birthday breakfast or just because.
- Fresh Fruit – strawberries, blueberries, raspberries, and peaches are just a few of my favorites.
- Vegetables – if you are looking to make the blintz savory, add in some spinach, onions, chives, mushrooms, or any other veggies you enjoy.
- Nutella or another chocolate spread
Frequently Asked Questions:
Yes, you can make this recipe ahead of time and eat it later. Wrap each blintz separately in plastic wrap or parchment paper and place in an airtight container. You want to wrap them so they do not stick together. They will last in the refrigerator for approximately five days.
You can freeze the blintz, too. You can flash freeze them by placing the blintz on a baking sheet in a single layer. Make sure they do not touch each other. Place the baking sheet in the freezer for 1-2 hours. After frozen, you can move them to a freezer bag or plastic container with a lid. This cheese blintz recipe will last around a month in the freezer.
There are a couple of methods to reheat cheese blintz. You can microwave the blintz by covering it with a damp paper towel and heating it for 15 seconds.
I prefer to reheat them in a skillet with a little cooking spray, coconut oil, or butter. Use medium heat and turn them as needed. They will not take a long time to reheat, so you will want to pay close attention to them so they don’t burn.
Lastly, if the cheese blintz is frozen, you can bake it at 35º F for 10 – 15 minutes. If it is thawed, it will only take 5-10 minutes in the oven.
If you love Grandma’s recipes, this Gluten Free Chocolate Babka and this Gluten Free Poppy Seed Roll are must-try recipes!
Check out these other tasty treats:
- If you love a good cake recipe, this Gluten Free Vanilla Cake With Cream Cheese Frosting makes an incredible birthday cake.
- These Gluten Free Cheese Danish are so worth making!
- Everyone loves this Simple Gluten Free Cinnamon Crumb Cake recipe. Make with regular sugar or coconut sugar.
- Gluten Free Date Nut Cake {Perfect for Tu B’Shevat!}
- These simple Gluten Free Hamentaschen Cookies are a fun project to make with the kids.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Grandma’s Homemade Cheese Blintz {Gluten Free!}
Equipment
Ingredients
- 3 large eggs
- 1 cup gluten free flour blend * see note
- 1 ½ cups non-dairy milk
- 2 tablespoons coconut oil one for the batter and one for frying
- 1 tablespoon cane sugar
Filling
- 2 cups ricotta cheese
- 2 teaspoons lemon juice
- 2 tablespoons cane sugar
- 1 teaspoon pure vanilla extract
- ⅓ cup jam any flavor
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Instructions
- In a large bowl, add 1 cup gluten free flour blend and 1 tablespoon cane sugar. Whisk to blend
- Add 3 large eggs and 1 1/2 cups non-dairy milk in a smaller bowl, and whisk to blend.
- Pour the wet ingredients into the dry ingredients and whisk quickly to blend. Whisk for 4-5 minutes to ensure there are no lumps.
- Heat a cast iron skillet or nonstick pan with 2 tablespoons coconut oil.
- Add one soup ladle of batter to the pan. Pick up the handle and swirl the batter around to cover the whole bottom of the pan.
- Cook on each side for 2-3 minutes.
- Remove the blintz to a plate.
- In a mixing bowl, add 2 cups ricotta cheese, 2 tablespoons cane sugar, 2 teaspoons lemon juice, and 1 teaspoon pure vanilla extract and mix well.
- Take a blintz and add cheese mixture and jam.
- Fold the blintz by folding over one side over the cheese and jam. Fold the two vertical sides over the first fold. Roll the blintz over to fold the last side. (see photos above.)
- Add the last tablespoon of oil to the pan and heat.
- Place the folded blintz in the pan and cook 3-4 minutes on each side. This will give a bit of crispiness to the outside of the blintz.
- Remove from the pan and dust with powdered sugar
Video
Notes
- I have tested this recipe with King Arthur Measure for Measure GF, Bob’s Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn’t mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum, add 3/4 teaspoon to the dry ingredients.
- These blintz will keep up to 4 days in an airtight container, or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Made these this a.m. They were awesome! The only mistake I made was using part skim ricotta, because I was concerned it would bother my stomach, since I’m dairy free. Next time, I would use the whole milk ricotta. All your recipes that I have made have been phenomenal!! Thank you!
I am so glad you are getting to try and enjoy my recipes. Thank you!
These are great! Simple and yummy!
I didn’t have any ricotta cheese at home so I made a mix of cream cheese & sour cream with a bit of cinnamon, white sugar, cranberries and vanilla and used that as the filling and it was great!
Thanks!!
I love your filling combo Maya. I need to try this next 🙂