Dairy-free Cheese Blintz with Lemon Curd and Blueberry - Danielle Walker Print

Dairy-free Cheese Blintz with Lemon Curd and Blueberry

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★★★★★

5 from 1 review

Ingredients

Scale

Grain-free Crepes:

Lemon Curd:

Filling:

  • 2 7.5-ounce container Kite Hill dairy-free ricotta (you can also use Friendship brand farmer cheese for SCD and GAPS) 
  • 2 tablespoons maple sugar
  • 1/2 cup lemon curd
  • 2 teaspoons vanilla extract

Blueberry Syrup:

  • ½ cup blueberry jam (a no sugar added brand such as St Dalfour)
  • 2 tablespoons pure maple syrup
  • 1 tablespoons hot water 
  • 1 teaspoon lemon zest 

Instructions

To make the lemon curd:

  1. Place the honey, zest, lemon juice, egg yolks, and salt in a medium saucepan and whisk to combine. Place the saucepan over medium heat and bring to a simmer, whisking constantly, until the mixture has thickened, 4-5 minutes.
  2. Strain through a fine sieve into a bowl. Whisk in the shortening and place in the refrigerator to chill for 15 minutes. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming, and continue chilling until cold, at least one hour or up to overnight.

To make the blintz and filling:

  1. Stir together all of the filling ingredients in a small bowl. Set aside.
  2. Stir together all of the crepe batter ingredients and let sit for 10 minutes.
  3. Set an 8-inch frying pan (I used a blue steel crepe pan) on medium heat. When the pan is hot, add just a touch of ghee (or butter). Pour in 2 to 3 tablespoons of the crepe batter, swirling the pan to create a thin pancake. Cook the crepe about 30 seconds, until the top looks dry and the edges start to curl. Use your fingers or an offset spatula to flip the crepe and cook the reverse side for 20 to 30 seconds. Set aside on a plate to cool. Then, make as many more as the batter will allow.
  4. Stack 6 pancakes and place 3 tablespoons of filling across the center of the top crêpe in your stack. Fold the bottom part of the crepe up and over it; fold the sides in over the bottom and filling, then fold the crepe up to form an egg roll-like shape filled pancake and seal the ends.
  5. Heat 2 teaspoons avocado oil and 2 tablespoons ghee in a large frying pan over medium heat. Cook the blintzes in batches until deep golden brown and warmed through, 2 to 3 minutes per side. 
  6. While they pan fry, whisk together the blueberry jam, maple syrup, hot water, and lemon zest. 
  7. Swipe 1 to 2 tablespoons blueberry syrup onto a plate and top with a blintz. Dust with powdered sugar or lemon zest if desired. Serve additional lemon curd on side.

Notes

You can use these blintzes right away, or refrigerate them for up to 3 days. You can also freeze them between layers of parchment paper for up to 2 months. Defrost in the fridge overnight, then heat a tablespoon of ghee over medium heat in a skillet. Fry blintz until browned on both sides. 

Notes: I found the crepes folded best and didn’t crack when they were warm and as thin as I could get them in the pan. If  you use frozen ones like I did, allow them to defrost naturally on the countertop then warm them slightly in the oven or in a dry pan to make them more pliable. If they do crack a bit when you fold them, don’t worry about it! They’ll hold their shape once pan fried. And a little filling oozing out of the cracks is not a bad thing by any means.

Find it online: https://daniellewalker.com/dairy-free-cheese-blintz-with-lemon-curd-and-blueberry/