I absolutely love blintzes and I recently saw a recipe for ‘Chremslach’ which basically means anything fried but typically means matzo meal pancakes in Yiddish. No matter the name – these tastes like blintz pancakes to me and what could be better? I modified the recipe to make it grain-free and no one I served it to could tell the difference. You need to cook them in a lot of butter and be patient for them to bubble telling you they are ready to turn. You can top with sour cream or Creme Fraiche or even applesauce or other preserves. We topped them this morning with a cinnamon, butter and maple syrup compound butter which was delicious!
In a bowl, beat eggs and then add in cinnamon, vanilla and salt. Whisk in the cottage cheese and milk and then add the coconut flour. Heat a skillet over medium high heat and then when it is hot, add the butter and then the pancake batter. Turn when they start bubbling – they won’t be easy to turn but just kind of slide them over and they will cook up nicely. You can cook up a whole batch and keep warm in the oven until breakfast is ready.
This recipe is featured in Fight Back Friday.