As my entry into the gluten-free diet looms here soon, I thought I'd occasionally post some favorite GF recipes. These come from Bette Hagman's Gluten-Free Gourmet.

I would suspect this recipe could be turned into a gluten recipe by using about 2/3 cup regular wheat flour instead of the gluten-free flour mix.

Cheese Blintzes

Start with one recipe Crepes:

2/3 cup GF flour (To make flour, combine 2 parts white rice flour, 2/3 part potato starch flour, 1/3 part tapioca flour)

1/2 tsp. salt

3 eggs

1 1/2 cups milk

2 tbsp. butter, melted

Place flour, salt and eggs in a medium bowl. Whisk together or mix with a hand eggbeater until smooth. Slowly beat in the milk and melted butter. Place bowl in the refrigerator and let rest 1 to 2 hours.

Using a 7" skillet or crepe pan, heat a small amount of oil (or I like to use butter) and pour in 1/4 cup batter, or spoon in about 3 tbsp. or enough for a very thin covering. cook until the bottom of the crepe is golden brown and the edges curl, then turn, barely cooking the reverse side. Slip the crepe onto wax paper. Repeat the process until all the batter is used. (If you have a Teflon pan, oil only for the first crepe.) Makes about 12 7" crepes. The crepes can now be frozen for later use (remember to place wax paper between them for easy separation). Or you may proceed to fill crepes with desired filling.

Blintzes

1 batch prepared crepes

1 cup cottage or ricotta cheese

1 3 oz package of cream cheese, softened

1/4 cup sugar

1 tsp. lemon juice

Mix together in a bowl the cheeses, sugar, and lemon juice.

Fill the crepes by spooning about 1 tablespoon of the mixture into the center of each. Roll up and place seam side down in an 8" X 12" glass baking dish. Or you may fold the other sides in, making small packets or squares. Repeat with all 12 crepes. Heat in a preheated 350 degree oven for about 15 minutes or in the microwave on medium until heated through. Serve with fresh or frozen and thawed fruit or berries.