CREAMY STUFFED BLINTZES

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Directions

• In a blender, combine the raw eggs, hard-boiled eggs, cream cheese, sweetener, extract, and salt and blend until very smooth.
• Heat an 8-inch crepe pan or non-stick skillet over medium-high heat with coconut oil spray. When the skillet is hot, pour 1/4 cup of the batter into it and swirl to spread it to the edges. Cook for 2 minutes until golden brown, then flip and cook for another 2 minutes. Remove from the skillet and repeat with the remaining batter, re-greasing the skillet after each blintz is cooked. Place the
  finished blintzes on a platter and cover with a towel to prevent them from drying out while the rest of the blintzes are cooking.
• To make the filling, in a small mixing bowl, combine the cream cheese, sweetener, egg, and vanilla extract and beat with a hand mixer until smooth. Preheat the oven to 200°C/400°F. Fill each blintz with 2 heaping tablespoons of the filling. Fold the edges in, then roll it up like a burrito.
• In a large cast-iron skillet or other oven-safe skillet, melt the butter over medium heat. Cook the blintzes in the hot butter, seam side down, for about 2 minutes, or until golden brown. Cook for another 2 minutes, or until golden brown on the other side.
• Place the skillet in the oven. Bake for 6 minutes, or until the blintzes’ outsides are golden brown and the cheese filling is hot. If desired, garnish with a drizzle of chocolate sauce and mint leaves. Refrigerate leftovers in an airtight container for up to 3 days. Reheat for 5 minutes on a
  rimmed baking sheet in a preheated 180°C/350°F oven, or until warmed through.
• You can make the batter and refrigerate the blender jar, covered, overnight for a quick breakfast the next morning. You can also make the blintzes ahead of time, stuff and fold them, and store them in an airtight container in the refrigerator for up to 3 days before cooking.