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
563
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.

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.

Nutritional Facts

Total Fat
30g
46%
Sugar
21g
N/A
Saturated Fat
13g
67%
Cholesterol
423mg
100%
Protein
34g
67%
Carbs
42g
14%
Vitamin A
234µg
26%
Vitamin B12
1µg
18%
Vitamin B6
0.3mg
16.2%
Vitamin D
2µg
1%
Vitamin E
1mg
6%
Vitamin K
3µg
3%
Calcium
293mg
29%
Fiber
2g
10%
Folate (food)
68µg
N/A
Folate equivalent (total)
68µg
17%
Iron
3mg
17%
Magnesium
79mg
20%
Monounsaturated
9g
N/A
Niacin (B3)
1mg
7%
Phosphorus
393mg
56%
Polyunsaturated
4g
N/A
Potassium
348mg
10%
Riboflavin (B2)
0.6mg
37%
Sodium
559mg
23%
Sugars, added
15g
N/A
Thiamin (B1)
0.2mg
11.8%
Zinc
3mg
19%