Hot Body, Hot Kitchen: Sweet cheese blintzes (VIDEO)

Sweet cheese blintzes recipe

Ingredients:

For the cheese filling

• 1/2 cup mascarpone cheese
• 1/2 cup ricotta cheese
• 1/2 teaspoon pure vanilla extract
• 1 teaspoon finely grated lemon zest

To assemble

• 10 gluten-free crepes (see recipe below)
• Blackberry jam (see recipe below)
• Apricot jam

Directions:

1. Using a spatula, work the filling ingredients together until they are well mixed.
2. Lay the crepe flat, and spoon 2 generous tablespoons in the middle. Fold the sides in and, starting at the bottom, roll up to enclose the filling. Pan-fry in butter seam side down first until slightly crispy and warm throughout.
3. Top with desired jam.

Gluten-free crepes recipe

Ingredients:

• 3 tablespoons butter (plus more for the pan)
• 3 eggs
• 1 cup gluten-free flour
• 1 cup milk
• 1/2 teaspoon salt

Directions:

1. In a pan or in the microwave, melt the butter.
2. Add everything to a blender, and blend on medium-high until completely smooth and bubbles start to form at the top.
3. Pour into a container or bowl, and allow to rest for 20 minutes at room temp, or reserve in the fridge if using later.
4. Butter an 8 – 10-inch skillet with about 1/2 tablespoon of butter, swirl it around to evenly coat the pan, and pour the excess back into the batter.
5. Add 1/4 cup of the batter to the pan, and swirl it around to coat evenly.
6. Cook until the edges start to peel away from the sides.
7. Use your fingers to carefully flip the crepe, and cook for 1 more minute on the other side. Both sides should be golden brown.

 3-Ingredient blackberry jam recipe

Chop secret: Get your herb on! Next time, try tossing in some rosemary or thyme sprigs or maybe even some fresh ginger.

Ingredients:

• 24 ounces blackberries
• 2 cups agave syrup
• Juice of 1 lime

Directions:

1. Place the blackberries and the agave in a large bowl, stir to combine, seal with plastic, and allow to macerate in the fridge overnight.
2. Place a wide, high-sided sauté pan over medium-high heat.
3. Tip the berry mixture and lime juice into the pan, and cook at a gentle simmer until thick and jammy, about 20 minutes.
4. Strain through a mesh strainer set over a large, heatproof bowl, making sure to push the berries for total extraction of the juices.
5. Store for up to 3 weeks in the fridge.

More gluten-free treats

Breakfast or dessert? This gluten-free cran-apple crisp can be both
Sweet potato pancakes with vanilla-coconut cream — the dreamiest stack ever
Oatmeal-chocolate cookies get a seriously tasty gluten-free makeover