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Maui Mango Cheese Blintzes

Servings 4 servings



  • 1 cup about 140 grams kumquat's all-purpose flour
  • 1 tablespoon sugar
  • 3 large eggs
  • 1 cup milk
  • 3 tablespoons canola oil
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon salt
  • Extra oil for brushing skillet


  • 1 cup cottage cheese
  • 4 ounces cream cheese softened
  • 1/3 cup coconut sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon ground cinnamon
  • butter


  • 1 cup coarsely chopped fresh mango *ripe champagne mangoes, if you can!!
  • 1 teaspoon coconut sugar

Grade B Maple syrup


    For Crepes:

    • Combine flours, sugar, eggs, milk, 3 tablespoons canola oil, vanilla, and salt in a large measuring cup or bowl. Stir well with a wire whisk until smooth. Let stand for 15 minutes.
    • Heat a 12-inch skillet over medium heat until hot. Brush with a generous bit of oil. Pour scant 1/2 cup batter into skillet and tilt pan quickly to coat bottom. Cook crepe until golden on bottom, about 30 seconds. Carefully flip crepe with a spatula and cook other side for an additional 30 seconds. Transfer to a plate, stacking crepes between wax paper, so they don’t stick together. Continue with remaining batter, brushing skillet with oil between crepes.

    For Blintzes:

    • Combine cottage cheese, cream cheese, coconut sugar, vanilla, and cinnamon. Spoon 1/4 cup filling into a crepe. Roll crepe up like a burrito. Melt a bit butter in a large skillet; cook filled crepe, seam side down for 1 minute, or until just browned. Turn and cook an additional minute or until browned. Add a bit more butter and continue with remaining filled crepes.

    For Mangoes:

    • Combine mango and coconut sugar; spoon mixture over cooked blintzes. Serve with maple syrup, if desired.