Buckwheat Blintzes With Greek Yogurt Ricotta Filling and Mixed Berries

Try this Buckwheat Blintzes With Greek Yogurt Filling recipe today
crepes

Stonyfield Organic 

Marathon season is quickly approaching and here is a recipe that has 26.2 grams of protein — which is the length of the marathon!

2
Servings
474
Calories Per Serving
Deliver Ingredients

Ingredients

For the yogurt and cheese filling:

  • 1/2 Cup Greek yogurt, such as Plain Stonyfield Greek Yogurt
  • 1/2 Cup fat-free ricotta cheese
  • 1 Tablespoon sugar
  • Pinch of fine sea salt

For the buckwheat yogurt crepes:

  • 1/2 Cup Greek yogurt, such as Plain Stonyfield Greek Yogurt
  • 4 large eggs
  • 1 Tablespoon honey
  • 1/8 Teaspoon fine sea salt
  • 1/3 Cup buckwheat flour
  • 2 Tablespoons gluten-free oat flour
  • Nonfat cooking spray
  • 1 Cup mixed blueberries, strawberries, raspberries, and blackberries, for serving
  • Maple syrup, for serving (optional)

Directions

For the yogurt and cheese filling:

In a medium bowl, stir together the filling ingredients: yogurt, cheese, sugar, and salt. Set aside. 

For the buckwheat yogurt crepes:

To make the batter, in a blender, combine the yogurt, eggs, honey, salt, and flours; mix on low to combine. Scrape down the sides of the blender if flour sticks to them.

Heat an 8-inch pan over a medium flame, and spray with a mist of the cooking spray. Pour ¼ cup of the batter into the pan, tilting and swirling the pan to coat it evenly with a thin layer of batter. Cook the crepe for about 30-45 seconds, until the middle of the crepe appears to be set. Use a thin spatula or butter knife to ease the edges of the crepe up off the pan, and then slide the crepe onto a plate, cooked side down. Repeat with remaining batter.

Place 2-3 tablespoons of filling on the lower third of each crepe. Fold the bottom up over the cheese and then fold the sides in so that they just touch, then roll from the filled end upwards, like a burrito. When the blintzes have all been filled, spray the pan again with cooking spray. Fry the blintzes seam-side down over medium-low heat until they are golden on the bottom, about 1 minute, and then flip and brown on the second side, another minute. Serve the warm blintzes with fresh berries and maple syrup on the side.

Nutritional Facts

Total Fat
13g
19%
Sugar
7g
8%
Saturated Fat
5g
21%
Cholesterol
22mg
7%
Carbohydrate, by difference
76g
58%
Protein
17g
37%
Vitamin A, RAE
11µg
2%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
215mg
22%
Choline, total
26mg
6%
Fiber, total dietary
7g
28%
Folate, total
42µg
11%
Iron, Fe
3mg
17%
Magnesium, Mg
107mg
33%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
233mg
33%
Riboflavin
1mg
91%
Selenium, Se
9µg
16%
Sodium, Na
299mg
20%
Thiamin
1mg
91%
Water
130g
5%
Zinc, Zn
2mg
25%

Buckwheat Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Buckwheat Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.