Ingredients: 1 1/3 cup Old Fashioned Baking Mix 2 eggs, beaten 1 3/4 cup milk of choice (regular, rice or coconut milk) 1 tablespoon oil 1 teaspoon vanilla 1 teaspoon freshly grated orange peel
Filling: ½ cup cottage cheese ½ cup vanilla non-fat yogurt ½ cup whipped cream cheese ½ teaspoon grated orange peel 1 cup strawberry preserves
Topping: 1 cup fresh blueberries 1 cup fresh strawberries ½ cup vanilla yogurt
Instructions: Prepare crêpes by following directions on package, adding vanilla and freshly grated orange peel. Heat crepe pan and brush with oil. Use ½ cup measuring cup to pour batter into crêpe pan. Grease crêpe pan with each crepe. Stack with waxed paper in between each crêpe.
Prepare filling by mixing cream cheese with electric mixer until creamy. Add vanilla yogurt and cottage cheese and blend. Mix in ½ t. grated orange peel. Butter a 9×12 baking pan. Place a crêpe on work surface. Place 1 tablespoon strawberry jam in center of crêpe and spread around with the back of a spoon toward the outside edges of the crêpe leaving a 2 inch border without jam. Place 2 tablespoons cream cheese mixture in the center of the crêpe . Fold in opposite edges of each side of the crêpe then roll one side up to make a packet (like a burrito). Once all blintzes are complete, place in oven for 10 minutes at 350 degrees.
Remove blitzes from oven. Stir ½ cup vanilla yogurt. Pour ribbon of yogurt oven blintzes and bake for 3 more minutes with pan on top shelf of 350 degree oven. Place two blitzes on each plate. Top with raspberries and blueberries and serve.
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Who doesn’t LOVE crêpes? After some experimenting, prepare crêpe batter according to package directions. Add ¼ cup Dutch process cocoa and 1 teaspoon sugar to batter. Blend well. Prepare crepes, placing between wax paper or on separate plates. Enjoy!