2 tablespoons unsalted butter (or avocado oil if dairy-
free), for the pan
optional garnishes
Chocolate Sauce (here)
Fresh mint leaves
special equipment
8-inch crepe pan or nonstick skillet (see here)
- 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. - Grease an 8-inch crepe pan or nonstick skillet
with coconut oil spray and place it over medium-high
heat. 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. Remove from the pan
and repeat with the remaining batter, regreasing the
skillet after cooking each blintz. Place the finished
blintzes on a platter and cover with a towel to keep
them from drying out while you cook the rest. - To make the filling, place the cream cheese,
sweetener, egg, and vanilla in a small bowl and beat
with a hand mixer until smooth.