Blintzes, Naleśniki (nah-lesh-NEE-kee), crepes, however you call it, the idea is the same!
You can have it with anything: sugar, jam, nutella, honey, cheese, chocolate, fruit, mushrooms, meat, spinach. Anything.
In this post, I would like to share with you MY favorite – Gluten Free Cheese Blintzes! I call it Naleśniki z Serem.
Preferably with Farmer’s cheese, sweet sour cream topping and blueberries in light syrup.
I grew up eating regular, glutenous Cheese Blintzes (Naleśniki) for breakfast.
Usually without any toppings, but our own, homemade Farmer’s cheese was so good, we did not need any toppings…
Yup, we made our very own Farmer’s cheese. Not very often, but we did.
I am one of the not very many left on this Earth that actually knows what cheese cloth is for, and why it’s called CHEESE cloth… 🙂
This version of Naleśniki is not exactly what my Mom made.
I had to alter the recipe greatly to make it possible to make it the USA.
And, of course, my Mom did not make them gluten free! Back then, something like gluten free was simply unknown…
When I lived in NY/NJ, Farmer’s cheese was available in European stores and some American grocery chains as well, therefore we were able to make Cheese Blintzes and later, Gluten Free Cheese Blintzes, with no obstacles and we made them quite often.
Down South, nobody knows what Farmer’s cheese is. So, if you live somewhere where you can get Farmer’s cheese, by all means, make these Gluten Free Cheese Blintzes with Farmer’s cheese. However, if you can’t get Farmer’s cheese, or you are not familiar with it, combination of Ricotta and cream cheese is as good as it gets!
BTW, you can easily make your own Farmer’s cheese, but I don’t believe you’re up for it… 🙂
You may find the toppings I put on my Gluten Free Cheese Blintzes a little strange.
If you’ve tried Cheese Blintzes at a restaurant, most likely they were served with plain sour cream or apple sauce, or both. I find those choices a little lame, hence the SWEET sour cream topping. And… the blueberries in syrup! I know, it’s so over the top, but once you try it, you will never want to have it any other way. Trust me! The Polish Naleśniki lover is telling you!
Try it and you will see! Smacznego!
As Always, Eat Well, Spend Wisely!
- 4 large eggs
- 4 Tbsp unsalted butter, melted and cooled
- 1/2 tsp salt
- 2 tsp sugar
- 2 cups Gluten Free flour blend (recipe below)
- 1 tsp xanthan gum
- 4 cups milk
- 8 oz cream cheese
- 8 oz ricotta cheese OR 1lb Farmers' cheese (in place of Ricotta and cream cheese)
- 1/2 cup white sugar
- 1 tbsp corn or potato starch
- 1 tsp vanilla or a packet of vanilla sugar
- 1 cup sour cream
- 1/2 cup white sugar
- blueberries in light syrup (optional)
- Combine GF flour, eggs, 2 cups of milk, sugar and salt in a mixer and mix until there is no more lumps. Cover and let it rest for 15 minutes.
- Mix in remaining 2 cups of milk.
- Heat up a nonstick skillet. Wipe it down with oiled paper towel, leaving thin film of oil on bottom and sides.
- Make sure the skillet is hot, but not smoking hot! Pour about 1/4 cup batter into far side of pan and swerve around until batter evenly covers bottom of pan.
- Cook crepe on medium heat without moving it until top surface is set and crepe starts to brown at edges. Loosen it from sides of pan with rubber spatula.
- Gently slide spatula underneath edges of crape, grasp edge with fingertips and flip.
- Cook until the other side is lightly spotted.
- Transfer cooked crepe to a wire rack, inverting so the spotted side is facing up.
- Repeat with remaining batter.
- Mix cream cheese with sugar until fluffy.
- Add Ricotta, starch, vanilla and mix well.
- Spread about 1-2 tbsp cheese filling onto crepe and roll it up. Repeat with remaining crepes and filling.
- Heat up 2 tbsp olive oil in a skillet and fry filled crepes on both sides. Transfer onto wired rack or paper towel.
- Mix sour cream with sugar until sugar is dissolved.
- Serve fried crepes topped with 1 tbsp sour cream topping and 1 tbsp blueberries in syrup.
- You can use Farmer's cheese alone (if you are lucky to find it) in place of cream cheese and ricotta. Same recipe plus 2 tbsp of sour cream.
- If you can't find canned blueberries light syrup, you can easily cook some fresh blueberries with sugar, some lemon juice and water until it thickens.
- 1 cup flour
- 2 eggs
- 1 cup milk
- 1 cup lukewarm water, or sparkling water
- 1 tbsp white sugar
- 1 pinch salt