These Buckwheat Greek Yogurt Blintzes are super high in protein and super delicious. Buckwheat Greek Yogurt Blintzes Go to recipes By Stonyfield American BreakfastsThese Buckwheat Greek Yogurt Blintzes are super high in protein and super delicious. Ready In: 35 mins Level: Medium Prep: 20 mins Cook: 15 mins Yields: 6 blintzes Print RecipeIngredientsBlintzes:1/2 c Stonyfield Organic Greek Plain Nonfat Yogurt4 eggs (large)1 T honey1/8 t sea salt (fine)1/3 c buckwheat flour2 T oat flour (gluten-free) Yogurt / Cheese filling:1/2 c Stonyfield Organic Greek Plain Nonfat Yogurt1/2 c ricotta (fat-free)1 T sugar1 pn sea salt (fine) For frying and serving:cooking spray (nonfat)1 c mixed berries (blueberries, strawberries, raspberries and blackberries)maple syrup (optional)directionsStep 1In a medium bowl, stir together the filling ingredients: yogurt, cheese, sugar and salt. Set aside. To make the batter, in a blender, combine the yogurt, eggs, honey, salt and flours, and mix on low to combine. Scrape down the sides of the blender if flour sticks to them.Step 2Heat an 8 pan over a medium flame, and spray with a mist of the cooking spray. Pour ¼ cup of the batter into the pan, tilting and swirling the pan to coat it evenly with a thin layer of batter. Cook the crepe for about 30-45 seconds, until the middle of the crepe appears to be set. Use a thin spatula or butter knife to ease the edges of the crepe up off the pan, and then slide the crepe onto a plate, cooked side down. Repeat with remaining batter.Step 3Place 2-3 tablespoons of filling on the lower third of each crepe. Fold the bottom up over the cheese and then fold the sides in so that they just touch, then roll from the filled end upwards, like a burrito. When the blintzes have all been filled, spray the pan again with cooking spray. Fry the blintzes seam side down over medium-low heat until they are golden on the bottom, about 1 minute, and then flip and brown on the second side, another minute. Serve the warm blintzes with fresh berries and maple syrup on the side.