Making gluten free blintzes has always been on my very long to-do recipe list. I don’t know why I haven’t done it before now, but I just haven’t, and now I really regret all those times we could have added this delicious gluten free dairy free blintzes to our recipe rotation!
So many folks think of blintzes only on Jewish holidays like Yom Kippur, Passover and other occasions when they are breaking their fast and want traditional foods like these iconic breakfast treats. I get it, and this recipe is perfect!
Especially because I’ve turned this traditional blintz recipe into an overnight casserole, so you can prepare the whole she-bang and just pop it in the fridge and it’s ready to serve when you’re ready to eat!
But don’t overlook these scrumptious gluten free dairy free blintzes anytime you need a make-ahead breakfast or brunch option. They’re delicious. And beautiful. And versatile. And impressive.
And by the way, you can use whatever fruits are abundant with the season and tailor the filling and the topping to suit you and what’s available.
The spiced maple pears I used here I’m just in love with, but it’s fall and they’re perfect for fall. In May, that may not be what you had in mind. Apples, berries, fruit compote, charoset, chocolate drizzle … whatever you’re in the mood for!
Back to the dairy free filling though … I am so excited about this, my friends. It’s lacking nothing in taste, texture or consistency, just lacking the cow. (Note: for Passover, use a ricotta cheese filling instead of my vegan option)
Typical blintzes are made with ricotta cheese or farmer’s cheese — both full-on dairy, right?
Well, these beauties are made with vegan cream cheese and … wait for it … silken tofu. The consistency is spot-on and it’s actually healthier for you, too!
Tofu is a good source of protein plus all nine essential amino acids with none of the tummy issues that trouble so many of us with dairy and it’s entirely plant-based.
To prepare it, just drain the silken tofu in a strainer while you are preparing your other ingredients, then measure out how much you need and reserve any extra for other recipes like vegan cheesecake or gluten free, dairy free lasagna!
Check out the consistency of the final mixture: pretty spot-on knock-off for a ricotta blintz filling, don’t you think?
And before I jump right to the recipe, let me just note that what makes these blintz-crepe wrappers such a dream to make (and to eat, let’s be honest) is that there’s no gritty flour anywhere in sight. My award-winning gfJules Gluten Free All Purpose Flour makes them so light and easy to flip and wrap around any fillings (even pears, in this case!) AND … there is no grit, no way no how!
I always get reader questions about whether folks can use another flour other than my gfJules Flour, so I’m just letting you know now that this recipe was specifically developed using my gfJules Flour so I know it works and that’s what’s pictured.
Feel free to use another, but they may fall apart on you, they may taste funny depending on the gluten free flours in your blend and if it’s a rice flour-based blend, they may be gritty. That will make for some sad blintzes; fair warning.
Making these gluten free blintz-crepe wrappers is super easy because you can make the batter in your blender! Then just swirl 3 tablespoons of batter in a small pan to get the batter thin, then cook for a little over a minute — I look for these tell-tale bubbles to appear:
Then flip and cook on the other side for about 20 more seconds and you have a gorgeous, pliable, yummy gluten free crepe!
To transform these gluten free crepes into blintzes, you make them into envelopes around the filling. It’s a pretty simple technique. Check it out:
I do hope you get to make this recipe soon with my gfJules Flour so you can see just how wonderful these crepes can truly be! (Here is another gluten free crepe recipe for you to try, too, if you’re a true crepe connoisseur!)
Now, on to the recipe!
Gluten Free & Dairy Free Blintzes
Gluten Free Dairy Free Blintzes with Spiced Maple Pears
These delightful gluten free dairy free blintzes with spiced maple pears are perfect for breaking the fast or for any breakfast! The make ahead, and overnight casserole option make this a wonderful brunch option, too!
Ingredients
Crepes
- 1 cup coconut milk (from a can -- any fat amount)
- 3 eggs
- 1/2 cup + 2 Tbs (84 grams) gfJules Gluten Free All Purpose Flour
- 1 1/2 Tbs melted butter or vegan butter
- 1 Tbs granulated sugar or monkfruit
- 1/4 tsp fine kosher salt
Filling
- 1/4 cup raisins or dried cranberries
- 1 Tbs rum (or pure maple syrup thinned with 1 tsp hot water)
- 2 small pears, cut into 1/4 inch pieces (I used asian pears -- use whatever is in season)
- 2 Tbs granulated sugar or monkfruit
- 1/2 Tbs butter or vegan butter (for pan)
- ***
- 6 ounces silken tofu, drained
- 5 ounces vegan cream cheese
- 1 egg
- 1 tsp lemon peel
- 1/2 tsp almond extract
- 2 Tbs gfJules Gluten Free All Purpose Flour
- 1 Tbs granulated sugar or monkfruit
Sauce
- 1-2 small pears, cut into 1/4 inch pieces (I used asian pears -- use whatever is in season)
- 1/2 Tbs butter or vegan butter
- 1 Tbs pure maple syrup
- 1/2 tsp ground cinnamon
- 1/4 tsp allspice
Instructions
To make crepes, blend together coconut milk and eggs in blender. Add gfJules Flour, vegan butter, sugar and salt and blend until smooth.
Chill while preparing fillings.
Re-blend briefly just before preparing crepes.
Heat skillet (preferably non-stick) with just enough oil or vegan butter to coat. I prefer to cook at low medium heat to monitor the crepes.
Pour three tablespoons batter into the skillet and quickly rotate the skillet to spread the batter over the bottom. Cook until the crepe bubbles on the top as pictured. At low-medium heat that should take approximately 1 minute 15 seconds; flip when the edges appear slightly brown. Cook another approximately 20 seconds on the other side; remove to paper towel-lined plate and continue cooking remaining crepes.
Recipe makes 12 8-in crepes. May prepare one day ahead by allowing crepes to cool, wrap, chill.
To prepare the filling, allow the raisins to soak in rum while you prepare the pears separately.
Heat butter in a small skillet over medium heat and add pears and sugar or monkfruit. Stir to coat the pears and cook until tender and lightly browned, approximately 10 minutes. Stir frequently to prevent the pears from burning. Set aside to cool.
Meanwhile, strain silken tofu in a colander to drain excess liquid, then measure off 6 ounces. Add to remaining filling ingredients in a mixing bowl and whisk together until smooth. Cover and chill for up to one day or put in the freezer to quick chill if necessary to thicken the filling at all.
Preheat oven to 375 F. Butter well a 9x12 baking dish.
Follow the photo above the recipe card for instructions on how to fill and wrap each crepe with between 2-3 tablespoons of filling, then place seam-side down onto buttered baking dish. Repeat with remaining crepes.
Cover with lightly oiled foil and bake blintzes for 35 minutes or until thermometer inserted into filling reaches 160F.
While blintzes are cooking, prepare sauce by heating butter, pears and syrup in a small saucepan and cooking for about 10 minutes, tossing pears in syrup to coat and stirring frequently to prevent burning. When pears are tender, remove from heat and add spices.
To serve, drizzle syrup over the casserole dish or on individual servings.
Notes
To serve the next day, either bake the casserole, allow to cool then cover well and refrigerate, or prepare the casserole but don't bake it yet, cover it and refrigerate, then bake before serving.
You know you’ll want to!
I’m so thankful you shared this recipe. Thank you so much. I made mine into a peach filling with a fresh reduced fig sauce (blended, strained and reduced).
Oh my goodness, Jeffrey, that sounds insanely delicious! A fig sauce over peaches is a divine combination!!!! I’m thrilled that you took this gluten free blintz recipe and made it your own!
~jules
Could I do this egg free aquafaba??
I haven’t tried it myself but I would think it would work! Let me know!
~jules
Thank you for the excellent explanation of Passover and the laws pertaining to kosher (“Kashrut”). Impressive! And your products are so good, too
Thanks so much, Barbara — I do my best, so it means a lot when someone takes the time to leave me a note of appreciation!!! So glad you’re enjoying my gfJules products!
~jules
I look forward to the items sold out. Yrt thank you for making bread something great again! I never thought I could have anything g worth eating! Having Celiac, bread wasnt.my.best friend! Now woth the love of.all your products changed.my.life!!
Awwwww, I’m so happy you’re loving bread again, Debbie! And that you’re looking forward to great food of all kinds again. That makes me so happy, you have no idea! Thanks for taking the time to drop me a note and let me know! 🙂
Wishing you lots of happy baking ahead!
~jules
What can I do not eat tofu, what can I use instead?
Hi Merle, I have to start with the obvious question: can you tolerate dairy?
~jules
It sounds delicious! Can I use 2% fat milk instead of coconut? Use 2 eggs instead of 3 and add more GF flour?
Thanks!!
Hi Marlene, you can certainly use 2% milk instead, but I wouldn’t cut back on the egg since you’ll be using less fat in the milk. Perhaps use slightly less milk in this case. You may find that you need to whisk in a bit more flour, so just keep that in mind since you’re making the substitution.
~jules
They look amazing and I can’t wait to try them! Can I use milk and butter? If so, how would that affect the ingredient measurements? Thanks!!
I’m wondering the same thing – we try to avoid soy and coconut.