Cheese Blintzes (Gluten and Sugar Free)

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Crepes:

1 cup all purpose GF flour 

2 cups milk

2 eggs

1/4 teaspoon salt

2 tablespoons olive oil or oil of your choice

In a blender, combine all the ingredients and pulse for 10 minutes. Refrigerate for 1 hour.

Heat a lightly buttered frying pan over medium-high heat. Pour batter (1/4 cup) into pan, swirl to coat evenly. Cook 40 seconds, flip and cook for another 10 seconds. Continue until all batter is gone.

Filling:

1 15 ounce container of ricotta cheese

2 packages (3 ounces) cream cheese, room temperature

Juice of half a large lemon and zest

4 tablespoons honey

Blend all the ingredients together until thick and smooth.

Place about 1 heaping tablespoons filling on the cooked side of the crepe. Fold in sides and roll up like a burrito.

Serve with sour cream and fresh fruit topping of your choice.

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