Pumpkin Filled Almond Meal Crepe Blintz
- 06, 08, 2015
- Category Easy, Healthy Breakfast & Brunch Recipes, Pre-Diabetes, Vegetarian
- Posted By TheraCuisine
- Comments Off on Pumpkin Filled Almond Meal Crepe Blintz
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- (Crepe Batter):
- ½ cup Almond meal
- ½ cup Whole wheat flour
- 1 Tbls. Butter, melted, organic
- 1.5 cups No cholesterol liquid egg product or egg whites
- 2 cups Milk, whole fat, organic (preferably 100% grass fed)
- (Filling):
- 1.5 cups Pumpkin puree, canned, organic
- ½ cup Ricotta cheese, whole milk, organic
- 2 Tbls. Maple syrup
- 1 tsp. Ground cinnamon
- 2 tsp. Dry ground ginger
- 1 tsp. Vanilla extract
- 1 tsp. Salt
- ¼ cup No cholesterol liquid egg product or egg whites
- (Batter): Combine the almond meal, whole wheat flour, melted butter, eggs and milk in a blender. Blend until smooth. Let batter rest about ½ hour.
- Spray a non-stick or well-seasoned 6 or 8-inch sauté pan with non-stick cooking spray and heat over medium-high heat.
- Pour about ¼ cup of crepe batter into pan. Swirl and rotate pan to cover it evenly with the batter. Cook batter until edges begin to brown. Carefully lift edge, turn crepe over and cook other side for about 10-20 seconds.
- Remove crepe to plate to cool. Repeat process with remaining batter. Adjust batter if necessary – if it is too thick add a tablespoon or two more milk. If batter is too thin min in a tablespoon or two more flour.
- Stack crepes between pieces of waxed paper and refrigerate for up to three days or freeze them in a zip lock freezer bag for up to one month.
- (Filling): Combine the pumpkin, ricotta, syrup, spices, vanilla, salt and egg whites until well blended.
- (Assembly): Place a crepe flat on a clean work surface. Place ⅛ to ¼ cup of the filling in the center of the crepe. Fold the opposite ends in and then roll up the crepe starting from an unfolded end to form a small filling pillow.
- Pan sauté each blintz in a lightly greased skillet until golden on the outside and hot throughout.
**Estimated Glycemic Load = 10
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