prep time: 5 minutes (not including time to hard-boil eggs or make chocolate sauce)

cook time: 18 minutes

yield: 6 blintzes (3 per serving)

INGREDIENTS 

BATTER

• 2 large eggs
• 2 hard-boiled eggs
• 4 ounces cream cheese (½ cup) (Kite Hill brand cream cheese style spread if dairy-free), softened
• 1 tablespoon Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener (see here)
• ½ teaspoon vanilla or almond extract
• Pinch of fine sea salt

FILLING

• 4 ounces cream cheese (½ cup) (Kite Hill brand cream cheese style spread if dairy-free), softened
• ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener (see here)
• 1 large egg
• ⅛ teaspoon vanilla extract

OPTIONAL GARNISH

• Chocolate Sauce (here)
• Fresh mint leaves

SPECIAL EQUIPMENT

• 8-inch crepe pan or nonstick skillet (see here)

INSTRUCTIONS

1. To make the batter, place the raw eggs, hard-boiled eggs, cream cheese, sweetener, extract, and salt in a blender and blend until very smooth.
2. Grease an 8-inch crepe pan or nonstick skillet with coconut oil spray and place it over medium-high heat.
3. When hot, pour ¼ cup of the batter into the skillet and swirl to spread the batter to the edges of the pan. Cook until golden brown, about 2 minutes, then flip and cook for another 2 minutes.
4. Remove from the pan and repeat with the remaining batter, regreasing the skillet after cooking each blintz.
5. Place the finished blintzes on a platter and cover with a towel to keep them from drying out while you cook the rest.
6. To make the filling, place the cream cheese, sweetener, egg, and vanilla in a small bowl and beat with a hand mixer until smooth.
7. Preheat the oven to 400°F.
8. Spread 2 heaping tablespoons of the filling in the center of each blintz.
9. Fold in the edges, then roll it up like a tight burrito.
10. Melt the butter in a large cast-iron skillet or other oven-safe skillet over medium heat.
11. Place the blintzes seam side down in the hot butter and cook until golden brown, about 2 minutes. Flip and cook for another 2 minutes or until golden brown.
12. Transfer the skillet to the oven. Bake for 6 minutes or until the outsides of the blintzes are golden brown and the cheese filling is heated through.
13. Serve with a drizzle of chocolate sauce and some mint leaves, if desired.
14. Store extras in an airtight container in the refrigerator for up to 3 days.
15. Reheat on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.

TIPS

• I make the batter and store the blender jar, covered, in the refrigerator overnight for an easy breakfast the next morning. Or you can make the blintzes, then stuff and fold them and store them in an airtight container in the refrigerator for up to 3 days before cooking them.