Gluten Free Blintzes
For the pancakes
1 1/2 cups (12 fluid ounces) milk (any kind), at room temperature
3 tablespoons (42 g) unsalted butter, at room temperature (can substitute nondairy butter 1:1)
4 eggs (200 g, weighed out of shell) + 1 egg white at room temperature, beaten
1 1/2 cups (210 g) basic gum-free gluten free flour blend (139 g superfine white rice flour + 46 g potato starch + 25 g tapioca starch/flour)*
1/2 teaspoon kosher salt
For the cheese filling
2 cups (about 9 ounces) ricotta cheese, at room temperature
1 tablespoon (12 g) granulated sugar, plus more to taste
1/8 teaspoon kosher salt
Unsalted butter, for sautéeing
*A note about the flour blend: If you use a xanthan gum-containing flour blend, like Better Batter, you must increase the milk to 2 1/4 cups (18 fluid ounces), and expect the batter to be much thicker and gummier, making it much more difficult to pour into the pan in a thin, even layer.
Make the pancake batter. In a standard blender, place all of the pancake ingredients in the order listed. Blend until very smooth. Alternatively, you can place the ingredients in a large bowl and beat the milk, butter and eggs together with a handheld mixer until smooth, then add the flour blend and salt and beat until smooth. The batter should be the consistency of heavy cream.
Make the pancakes. Heat a heavy-bottom nonstick 9 inch skillet (or a well-seasoned and greased 9 inch cast iron skillet) over medium heat for 2 minutes. Holding the warm skillet just above the flame, carefully ladle or pour about 1/4 cup of batter right into the center of the skillet and swirl the pan to distribute the batter evenly across the entire flat surface of the pan. Cook over medium heat until the edges and underside of the pancake are lightly golden brown (about 45 seconds). With a wide spatula (and/or your fingers, carefully), flip the pancake over and cook until the other side is lightly golden brown (about another 15 seconds). Slide the pancake out of the skillet onto a parchment-lined plate. Repeat with the remaining batter. Stack the finished pancakes on top of one another, and cover with a moist tea towel to prevent them from drying out.
Make the filling and fill the pancakes. Place the filling ingredients in a large bowl and, using a handheld mixer, beat until whipped and smooth. Place one pancake on a flat surface in front of you, and place about 1/4 cup of the filling about 1/3 of the way from the edge of the pancake closest to you. Fold the bottom of the pancake up over about half of the filling, turn the sides in, and roll the pancake away from you until it is closed. Repeat with the remaining pancakes and filling. If any of the blintzes are opening up, use a small dollop of filling on the edge of the pancake to seal it.
Sauté the blintzes. Place 1 tablespoon of unsalted butter in the heavy-bottom nonstick 9 inch skillet (or well-seasoned and greased 9 inch cast iron skillet) and melt over medium heat. Swirl the butter around the pan and place two filled blintzes in the pan, seam side down. Sauté until golden brown on both sides, about 2 minutes total. Repeat with the remaining blintzes. Serve warm.
The filled blintzes can also be placed on a parchment-lined baking sheet and baked in a 400°F oven for 10 minutes or until lightly golden brown.