Gluten Free Blintzes

A plate holding three blintz's

Tangy cream cheese and sweet raspberry jam fill these gluten free crepes to make delicious blintzes


  • 1 Cup Bob's Red Mill 1 to 1 Gluten free flour (Or preferred flour blend)
  • ⅛ tsp Salt
  • 3 Eggs
  • 1 TBS Sugar
  • 1 tsp Vanilla extract
  • 2 Cups Milk


  • 8oz Cream cheese (Room temperature )
  • 1/2 Cup Raspberry Jam


  1. In a bowl combine the gluten free flour, salt, sugar, vanilla and eggs. Slowly whisk in the milk so no lumps form. Let the batter rest for 30 minutes or overnight.
  2. Place a 10" skillet over a medium high burner. Once the pan is hot take a ¼ measuring cup and fill with batter. Pour the batter into the middle of the skillet, then tilt the skillet in a half circle motion to spread the batter thin. Cook for 1-3 minutes until the top has set and the bottom is golden brown. Carefully flip the crepe and cook for another 10-30 seconds to brown the other side.
  3. Repeat with remaining batter.
  4. To assemble the blintz's, smear a line of cream cheese down the center of the crepe and top with jam. Fold on side of the crepe over the center and then the other side to close the crepe. Repeat with remaining crepes.
  5. Serve immediately

Keywords: Blintz, Breakfast, Brunch, cream cheese, Crepes, Gluten free, raspberry jelly