Cheese Blintzes

Cheese Blintzes are a wonderful treat for a Sunday morning brunch. Full of nutrition from eggs and ricotta cheese, these can be sweetened with a bit of almost any sweetener you like. And they are wheat-free.

My husband and I both loved eating these and I'm sure we'll have them again. They tasted like the blintzes I used to eat in a Jewish deli in San Francisco.

These are very easy to make, but one caution. It does take a bit of practice to handle the crepe part of the recipe. If you want to serve them to guests for a Sunday brunch, make a batch first for your family to get the hang of it.

makes 4 blintzes (2 servings of 2 blintzes each)

1 recipe Egg Crepes

For the ricotta filling:
2/3 cup whole milk ricotta cheese
1 teaspoon lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon sweetener, or more to taste

1. Preheat oven to 300 degrees F.
2. Make the Egg Crepes
3. With a spoon, take one-quarter of the filling and spread it in a rectangle in the center of the crepe.
4. Working quickly, lift the crepe on each of the four sides (short sides first) and fold them over the filling to make a little packet. Then slide the spatula under the packet and transfer to an ovenproof dish.
5. Repeat steps 4-8 to make the remaining three crepes.
6. When all the crepes are made, pop them in the oven for about five minutes to heat them through.
7. Serve hot. I sprinkled about 1/8 teaspoon of organic powdered sugar (made from unrefined cane sugar) over the top, which gave the blintzes a nice sugar taste without adding negligible carbs. You could also serve them with fresh fruit or fruit-sweetened fruit spread. A drizzle of honey, agave nectar, or maple syrup would be nice as well.