Basic Blintzes

Gluten-Free Gourmet

Frying the Blintz

Blintzes are basically a cross between pancakes and tortillas. And they are more versatile than either one—the fillings you could roll up in a blintz are endless! Another plus, for the low-carb menus, is the small amount of flour in each one—very low in grain starch.

To start, combine in a medium-size bowl:

1/2 c. sifted oat/rice flour               1/2 t. salt               1 egg                1/2 c. water

Beat well with a fork. The batter should be very runny.

Next, heat 3 T. of canola oil a small non-stick frying pan over medium-high heat. Pour about 2 T. of batter into the hot oil. Quickly swirl the batter to form a thin, even pancake—it will cook instantly when it hits the pan.

Fry the blintz for 1-2 minutes, till it’s dry underneath but just a bit moist on top. Remove, add more oil as needed, and repeat. Whisk more water into the batter as you go to keep it water-thin. This recipe will make about 6 small blintzes.

For best wrapping results, fill the blintzes while still warm. Use your favorite spread, or wait for my Tuna Rollups recipe coming up next!