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    Home / Breakfast & Brunch / Pancakes & Waffles
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    (Gluten-Free) Buckwheat Cheese Blintzes

    By Alanna Taylor-Tobin on Apr 11, 2013 (updated Feb 8, 2022) / 12 Comments Jump to Recipe

    two buckwheat cheese blintzes on a plate

    As far as I'm concerned, cheese blintzes are the world's most perfect food. Can it get much better than a thin crepe wrapped around lightly sweetened cheese and then fried in butter? This dairy-lover thinks not.

    blender with flour inside

    My paternal grandmother, whom we all called Bubba, used to gift us packages of her homemade blintzes, which my mom would serve up topped with applesauce and sour cream. They even gained a reputation among a few of my lucky friends (one shiksa routinely referred to them as "blitzens").

    carton of eggs

    No one managed to get Bubba's blintz recipe out of her before she passed away seventeen years ago. (I miss you, Bubba!) Though I've been a crepe-making fool for a while now, I've been afraid to brave the blintz – there was no way they would ever measure up to Bubba's.

    bowl of ingredients

    I couldn't even remember the last time I'd had a blintz before last weekend, but I practically plotzed for joy when I spied them on the menu at Homemade Cafe, which serves up old-school breakfasts just around the corner from my brother's house in Oakland. Of course, the blintzes were no match for Bubba's. But as I devoured them (hey, a sweet cheese-filled crepe fried in butter is a sweet cheese-filled crepe fried in butter) my mom reminisced about making blintzes with her mother. She gave me courage.

    stack of crepes

    cheese filling on a crepe

    cheese blintze being folded

    folding a cheese blintze

    cheese blintze on crepes

    While the ten-year-old me did not care if I ate sugar, cheese, butter, sour cream and white flour for entire meals on end, the 30-something me can't wrap my head around doing such a thing, so I decided to assuage my guilt a bit by adding some whole grain flour to my blintzes. They were never going to measure up to Bubba's, so it would be a futile exercise to try to make them identical anyway. So I added buckwheat flour, and loved the rustic color and assertive flavor that it gave them. I based the recipe on one from Bon Appetit that looked pretty solid, and they were quite the success, covered in sugared strawberries for breakfast.

    buckwheat cheese blintzes in a skillet

    The second time around, I decided to make the crepes gluten-free, so I used a blend of oat, sweet rice, and buckwheat flours. These were even more delicate and pliant, easier to wrap around the cheese, and more blintz-like. I traded the sugar in the berries for a drizzle of maple syrup, which complements the hearty buckwheat flour perfectly. The filling in these is so creamy, they don't even need the dollop of sour cream that I previously would have insisted you add to the top.

    close up of buckwheat cheese blintzes

    After many blintz-free years, I'm finally making up for lost time. My kitchen is now under siege by cheese and crepes for breakfast, lunch, and dinner; it is a veritable blintzkrieg.

    top down shot of chese blintzes

    They're easier to make than I thought they would be. A little too easy. In fact, I may start developing Bubba-esque tendencies to give packages of blintzes to everyone I know. So watch out.

    two cheese blintzes

    More Buckwheat Recipes:

    • Buckwheat Chocolate Chip Cookies
    • Gluten-Free Banana Buckwheat Pancakes
    • Maple Blueberry Buckwheat Scones
    • Summer Berry, Yogurt and Buckwheat Honey Fools

    More Jewish Recipes:

    • Chocolate Pistachio Rugelach
    • Pumpkin Challah
    • Coconut, Almond and Brown Butter Macaroons
    • Pumpkin, Rye + Chocolate Babka

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this buckwheat cheese blintzes recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    No ratings yet

    Gluten-Free Buckwheat Cheese Blintzes

    Print Recipe Pin Recipe
    As far as I'm concerned, cheese blintzes are the world's most perfect food. Can it get much better than a thin crepe wrapped around lightly sweetened cheese and then fried in butter?
    Alanna Taylor-Tobin
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total: 30 minutes minutes
    Servings: 4 to 6 servings (makes about 12 blintzes).

    Ingredients

    Gluten-Free Buckwheat Crepes:

    • 1 cup milk (I use whole) (8 ounces)
    • 4 large eggs
    • 1 tablespoon sugar (1/2 ounce)
    • 1/4 teaspoon fine sea salt
    • 1/2 cup buckwheat flour (2 1/2 ounces)
    • 1/4 cup sweet rice flour (such as Mochiko brand) (1 1/2 ounces)
    • 1/4 cup gluten-free oat flour (1 ounce)
    • 1 tablespoon melted butter

    Cheese filling:

    • 1 pound farmer cheese (the soft, spoonable kind with a ricotta-like texture) (about 2 cups)
    • 1 1/2 tablespoons sugar
    • 1 egg yolk
    • big pinch of salt (1/16 teaspoon)
    • 1 tablespoon melted butter

    For frying and serving the crepes:

    • 2 tablespoons butter or ghee
    • 1 pint basket of strawberries, hulled and sliced (see headnote for more suggestions)
    • maple syrup
    • greek yogurt, sour cream or crème fraîche
    Prevent your screen from going dark

    Instructions

    Make the crepes:

    • In a blender, combine the milk, eggs, sugar, salt and flours, and mix on low to combine, scraping down the sides of the blender if flour sticks to them. With the motor running, blend in the melted butter.
    • Heat an 8" crepe pan over a medium flame, and use a scrunched up paper towel to swipe it with a bit of butter. (Too much butter will cause the batter to slip.) As you make your crepes, you'll want to stir the batter to incorporate the flecks of buckwheat which tend to sink to the bottom, so pour the batter into a measuring pitcher or bowl and stick a spatula in there. I like to pour the batter into a 1/4 cup measure, and rest the measure on a small plate to catch the drips. Also have a large plate by the stove on which to stack the cooked crepes.
    • Pour a scant 1/4 cup of batter onto the crepe pan, tilting, swirling, and shuffling to coat it evenly with a thin layer of batter. Cook the crepe until just barely set on top, 30-60 seconds. Use a thin, metal spatula to ease the edges of the crepe up off the pan, then slide (or drathe crepe onto the plate, cooked side down. It should be barely colored on the bottom.
    • Continue cooking the crepes, swiping the pan with a bit of butter between crepes, and adjusting the heat so that the pan doesn't burn but the crepes cook in 30-60 seconds each.

    Make the filling:

    • In a medium bowl, stir together the cheese, sugar, egg yolk, and salt. Quickly stir in the melted butter.

    Fill the blintzes:

    • Place 2 1/2 tablespoons of cheese filling on the lower third of a crepe. fold the bottom up over the cheese. Fold the sides in so that they just touch, then roll from the filled end up to form something that looks like an egg roll. (See photos in post above.) Stack the filled blintzes on another plate.
    • When the blintzes have all been filled, melt some butter or ghee in your crepe pan over medium heat (or use another large skillet if you like). (Preheat your oven to 200º if you're making these for a crowd and need to keep them warm while you fry the next batch.) Fry the blintzes until they are golden on the bottom, about 2 minutes, then flip and brown on the second side, another 2 minutes. Have the heat low enough so that the filling heats through without the bottoms burning.

    Eat the blintzes!

    • Serve the warm blintzes with berries, maple syrup, and optionally a dollop of yogurt, sour cream or crème fraîche.
    • Extra blintzes keep brilliantly, fried or un-fried, in the refrigerator (for up to 3 dayor freezer (for up to 2 months).

    Notes

    Adapted a whole lot from Bon Appetit.
    If gluten isn't an issue for you, feel free to use 1/4 cup each all-purpose and whole wheat flours in place of the rice and oat flours.
    Farmer (or "pot") cheese is similar in texture to ricotta, but with a tangier flavor and made using a different process. If you can't find farmer's cheese, you can make it yourself, or try using ricotta instead.
    I love these with strawberries in the spring, but any in-season berry would be delicious here. Try them with apple, quince or pear compote in the fall.
    All ounce measurements here are by weight.
    Nutritional values are based on one of four servings.

    Nutrition

    Calories: 546kcalCarbohydrates: 47gProtein: 25gFat: 35gSaturated Fat: 20gCholesterol: 307mgSodium: 443mgPotassium: 556mgFiber: 5gSugar: 17gVitamin A: 1270IUVitamin C: 69.5mgCalcium: 363mgIron: 2.7mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Gluten-Free Buckwheat Cheese Blintzes

    Adapted a whole lot from Bon Appetit

    A few notes: If gluten isn't an issue for you, feel free to use 1/4 cup each all-purpose and whole wheat flours in place of the rice and oat flours. Farmer (or "pot") cheese is similar in texture to ricotta, but with a tangier flavor and made using a different process. If you can't find farmer's cheese, you can make it yourself, or try using ricotta instead. I love these with strawberries in the spring, but any in-season berry would be delicious here. Try them with apple, quince or pear compote in the fall. All ounce measurements here are by weight.

    Makes about 12 blintzes, 4-6 servings

    Gluten-Free Buckwheat Crepes:
    1 cup (8 ounces) milk (I use whole)
    4 large eggs
    1 tablespoon (1/2 ounce) sugar
    1/4 teaspoon fine sea salt
    1/2 cup (2 1/2 ounces) buckwheat flour
    1/4 cup (1 1/2 ounces) sweet rice flour (such as Mochiko brand)
    1/4 cup (1 ounce) gluten-free oat flour
    1 tablespoon melted butter

    Cheese filling:
    1 pound (about 2 cups) farmer cheese (the soft, spoonable kind with a ricotta-like texture)
    1 1/2 tablespoons sugar
    1 egg yolk
    big pinch of salt (1/16 teaspoon)
    1 tablespoon melted butter

    For frying and serving the crepes:
    2 tablespoons butter or ghee
    1 pint basket of strawberries, hulled and sliced (see headnote for more suggestions)
    maple syrup
    greek yogurt, sour cream or crème fraîche

    Make the crepes:
    In a blender, combine the milk, eggs, sugar, salt and flours, and mix on low to combine, scraping down the sides of the blender if flour sticks to them. With the motor running, blend in the melted butter.

    Heat an 8" crepe pan over a medium flame, and use a scrunched up paper towel to swipe it with a bit of butter. (Too much butter will cause the batter to slip.) As you make your crepes, you'll want to stir the batter to incorporate the flecks of buckwheat which tend to sink to the bottom, so pour the batter into a measuring pitcher or bowl and stick a spatula in there. I like to pour the batter into a 1/4 cup measure, and rest the measure on a small plate to catch the drips. Also have a large plate by the stove on which to stack the cooked crepes.

    Pour a scant 1/4 cup of batter onto the crepe pan, tilting, swirling, and shuffling to coat it evenly with a thin layer of batter. Cook the crepe until just barely set on top, 30-60 seconds. Use a thin, metal spatula to ease the edges of the crepe up off the pan, then slide (or drag) the crepe onto the plate, cooked side down. It should be barely colored on the bottom.

    Continue cooking the crepes, swiping the pan with a bit of butter between crepes, and adjusting the heat so that the pan doesn't burn but the crepes cook in 30-60 seconds each.

    Make the filling:
    In a medium bowl, stir together the cheese, sugar, egg yolk, and salt. Quickly stir in the melted butter.

    Fill the blintzes:
    Place 2 1/2 tablespoons of cheese filling on the lower third of a crepe. fold the bottom up over the cheese. Fold the sides in so that they just touch, then roll from the filled end up to form something that looks like an egg roll. (See photos in post above.) Stack the filled blintzes on another plate.

    When the blintzes have all been filled, melt some butter or ghee in your crepe pan over medium heat (or use another large skillet if you like). (Preheat your oven to 200º if you're making these for a crowd and need to keep them warm while you fry the next batch.) Fry the blintzes until they are golden on the bottom, about 2 minutes, then flip and brown on the second side, another 2 minutes. Have the heat low enough so that the filling heats through without the bottoms burning.

    Eat the blintzes!
    Serve the warm blintzes with berries, maple syrup, and optionally a dollop of yogurt, sour cream or crème fraîche.

    Extra blintzes keep brilliantly, fried or un-fried, in the refrigerator (for up to 3 days) or freezer (for up to 2 months).

    cheese blintzes with berries

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    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

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    Reader Interactions

    Comments

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

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    1. Madeline Taylor says

      April 11, 2013 at 4:19 pm

      Alann, your Bubba and Grandma Anne would be so proud of you, and I'm sitting here salivating with blintz-envy. Let the Blintzkreig begin! :)

      Reply
      • Alanna says

        April 11, 2013 at 5:24 pm

        Hahaha! Thanks, Mom! That means a lot to me. :D

        Reply
    2. rcakewalk says

      April 11, 2013 at 4:23 pm

      Wow. My Polish (but not Jewish) great-grandmother made blintzes... so great. These look amazing, as does everything that comes from your hands. One question, though: the farmer's cheese - is that a soft, spreadable type or the firmer shredding kind? My grandma's were soft inside, almost like a sweetened ricotta texture. OOOh, speaking of, how good would this filling be with homemade, whole milk ricotta?? Oh, why can't we be neighbors?!?

      Reply
      • Alanna says

        April 11, 2013 at 5:26 pm

        Yeah, why can't we be neighbors?! Homemade whole milk ricotta would be AWESOME in these! And yes, it's the soft kind of farmer cheese. I will clarify that in the recipe. Thanks. :)

        Reply
    3. MadSCAR says

      April 12, 2013 at 8:54 am

      This is amazing :)Love it! Thanks for recipe :)

      Reply
      • Alanna says

        April 12, 2013 at 6:46 pm

        Thanks!

        Reply
    4. Yoga Mayu says

      April 12, 2013 at 1:48 pm

      My mom used to makes these when we were little in Budapest... I love them! ANd now I can try the gluten free ones!

      Reply
      • Alanna says

        April 12, 2013 at 6:47 pm

        Aw, yeah! Let me know how they come out!

        Reply
    5. Anonymous says

      September 17, 2013 at 1:18 am

      thank you for this recipe, I was looking for something to make with buckwheat flour and found this site, I'd forgotten the blintzes and these look so appetizing, I shall try it, thank you again

      Reply
      • Alanna says

        September 17, 2013 at 1:41 am

        You're very welcome! I'm a huge fan of buckwheat flour, too (as is evident if you type "buckwheat" into the search bar). Happy cooking. :)

        Reply
    6. Joelle says

      January 26, 2017 at 8:12 pm

      These are amazing! Keira and I made them tonight. I added a little vanilla extract to the filling but otherwise followed the recipe. They were easy much to my surprise. We'll be making these again.

      Reply
      • Alanna says

        January 26, 2017 at 10:10 pm

        Awwww! I'm so glad you liked them! Big hugs to you and Keira. <3 <3 <3

        Reply

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    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

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    This favorite springtime recipe made the cover of This favorite springtime recipe made the cover of my cookbook Alternative Baker so it has a special place in my heart … and stomach because I ate so much of it! 

It starts with a flaky gluten-free crust made with sweet rice, oat, and millet flours filled with loads of fresh strawberries and rhubarb. 

The cut-out top crust is fun to make and prettier than a traditional lattice IMHO. 

I just shared the recipe on TBG. Comment “recipe please” and I’ll send it to you. 

Bojon appétit my sweets! 👩🏻‍🍳

#glutenfreepie #glutenfreebaking #strawberryrhubarb #rhubarbrecipes 

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    Just popped the recipe for these GF rhubarb streus Just popped the recipe for these GF rhubarb streusel muffins on TBG. Comment "recipe please" and I'll DM it to you! 

This one's dedicated to my amazing husband Jay, a.k.a. chief bottle-washer at TBG and best cat dad ever. 😻

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As for why Zeppo and Hank choose him instead of the die-hard cat lady with the soft lap – that's one of life's great mysteries. 

Bojon appétit, my sweets!

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https://bojongourmet.com/gluten-free-rhubarb-muffins/
    I’m always on the hunt for bold, creamy plant-ba I’m always on the hunt for bold, creamy plant-based cheeses so I did a happy dance when I spotted @miyokoscreamery Jalapeño Plant Milk Cheese Spread at my local Nugget Market! #ad 

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