Apple and Mixed Berry Blintzes

I am so excited that this recipe turned out as well as it did. I had my nephew specifically in mind while developing it, since like me, he has to avoid dairy and wheat. Blintzes were one of my favorite dishes from childhood; I loved eating them covered in applesauce. For this recipe, I prepared two fillings – apple and mixed berry – and we used the extra compote as a topping.

Apple and Mixed Berry Blintzes

Blintzes are derived from the Russian blini, a pancake typically made from wheat. They're basically crepes, and in this recipe they're made from rice and oat flour, and filled with apple or mixed berry compotes. There are three distinct stages to this recipe; you can cook the compote the day before to save time.
Prep Time15 mins
Cook Time1 hr
Course: Breakfast, Brunch, Dessert
Cuisine: American, Jewish, Russian
Keyword: apples, blueberries, compote, crepes, dairy-free, wheat-free
Servings: 6
Calories: 497kcal
Author: planfulcook


Blintze Batter

  • 1 1/2 cups unsweetened almond milk or preferred milk, at room temperature
  • 3 tbsp vegan butter room temperature
  • 4 eggs + 1 egg white room temperature, beaten
  • 5 oz rice flour
  • 1/5 cup potato starch (1.6 oz)
  • 1/10 cup tapioca starch/flour (.9 oz)
  • 1/2 tsp Kosher salt

Apple Compote

  • 6 apples cored, peeled, and chopped
  • 1 cup orange juice
  • 1/2 cup water
  • 2 tbsp fresh lemon juice
  • 1/4 cup coconut sugar
  • 1/2 tsp nutmeg
  • 1 pinch Kosher salt

Mixed Berry Compote

  • 3 cups mixed berries frozen or fresh
  • 3 tbsp vegan butter unsalted
  • 1/4 cup coconut sugar
  • 2 tbsp fresh lemon juice


  • Prepare the apple compote: In a saucepan over medium-high heat, add all of the ingredients. Simmer 10-15 minutes until the apples are tender and the juices have thickened.*
  • Prepare the mixed berry compote: In another saucepan over medium-high heat, melt the butter. Stir in the coconut sugar and lemon juice until the sugar dissolves. Add the berries and simmer gently about 10 minutes, until juices have been released and have thickened.*
  • Make the batter: Place all of the ingredients into a blender, and blend until the batter is very smooth.
  • Make the crepes: Heat a nonstick 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 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 about 45 seconds, until the edges and underside of the pancake are lightly golden brown. 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 crepe out of the skillet and onto a parchment-lined plate. Stack the finished crepes on top of one another, and cover with a moist paper towel to keep them from drying out.
  • Preheat your oven to 400 degrees F.
  • Fill the crepes: Place a scant 1/4 cup of the compote 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.
  • Place the filled blintzes on a parchment-lined baking sheet and bake for 10 minutes or until lightly golden brown.
  • Serve with bowls of compote and enjoy!


The author of the original blintze recipe, Nicole Hunn of “Gluten Free on a Shoestring,” includes instructions for sautéing the blintzes if you prefer a darker and crispier shell. Place 1 tablespoon of unsalted butter in your nonstick 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 they’re golden brown on both sides (about 2 minutes total). 
*To hasten the thickening of your compotes, add equal parts of water and tapioca flour to a small bowl and mix until combined. I used 1 tablespoon of each, and then I poured 1 tablespoon of the mixture into each compote as it simmered on the stove top.
We used our favorite Miyoko’s vegan butter in this recipe.

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