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!
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Servings: 12
Calories: 210kcal
Equipment
5 ounces vegan cream cheese
4 pears
Ingredients
Crepes
- 1 cup coconut milk (from a can -- any fat percentage)
- 3 eggs
- 1/2 (67) cup (grams) gfJules Gluten Free All Purpose Flour
- 2 (17) Tbs (grams) gfJules Gluten Free All Purpose Flour
- 1½ 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 (17) Tbs (grams) 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
Making Gluten Free Crepes
- 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.
Making Filling:
- 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 a 9x12 baking dish well.
Preparing Blintzes:
- 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.
- To bake the next day, cover tightly with plastic wrap and refrigerate overnight.
- To bake: cover with lightly oiled foil and bake blintzes for 35 minutes or until thermometer inserted into filling reaches 160F.
Preparing Syrup:
- 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.
Nutrition Facts
Gluten Free Dairy Free Blintzes with Spiced Maple Pears
Serving Size
1
Amount per Serving
Calories
210
% Daily Value*
Fat
12
g
18
%
Saturated Fat
7
g
44
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
61
mg
20
%
Sodium
145
mg
6
%
Potassium
196
mg
6
%
Carbohydrates
24
g
8
%
Fiber
3
g
13
%
Sugar
10
g
11
%
Protein
4
g
8
%
Vitamin A
164
IU
3
%
Vitamin C
2
mg
2
%
Calcium
35
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.