I absolutely love blintzes and I recently saw a recipe for ‘Chremslach’ which basically means anything fried but typically means matzo meal pancakes in Yiddish. No matter the name – these tastes like blintz pancakes to me and what could be better? I modified the recipe to make it grain-free and no one I served it to could tell the difference. You need to cook them in a lot of butter and be patient for them to bubble telling you they are ready to turn. You can top with sour cream or Creme Fraiche or even applesauce or other preserves. We topped them this morning with a cinnamon, butter and maple syrup compound butter which was delicious!
Ingredients:
5 medium sized eggs
1 cup cottage cheese
3/4 cup whole milk
1 tsp sea salt
1 Tbsp raw honey
1/2 cup coconut flour
1 tsp cinnamon
1 tsp vanilla extract
butter for frying
In a bowl, beat eggs and then add in cinnamon, vanilla and salt. Whisk in the cottage cheese and milk and then add the coconut flour. Heat a skillet over medium high heat and then when it is hot, add the butter and then the pancake batter. Turn when they start bubbling – they won’t be easy to turn but just kind of slide them over and they will cook up nicely. You can cook up a whole batch and keep warm in the oven until breakfast is ready.
This recipe is featured in Fight Back Friday.
Hi, you missed a measurement in the ingredients, 1/2 a ? of coconut flour? going to make these with my son. thanks.
You are right – thanks for the catch – it is 1/2 cup coconut flour – just fixed it!
My husband doesn’t like cottage cheese do you think anything else would
work?
I’m wondering if one could blend the cottage cheese with the eggs to make a creamier light texture so the cottage cheese is unnoticeable???
blintzes are traditionally made with hoop cheese