cheese blintzes

1 cup rice flour
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 cup half-and-half
3 tablespoons butter, melted, divided
1/2 teaspoon vanilla
3 eggs
1 container (15 ounces) ricotta cheese
2 tablespoons powdered sugar
1 teaspoon vanilla
Preserves, applesauce or sour cream

1. Combine rice flour, salt and nutmeg in medium bowl. Gradually whisk in half-and-half until smooth.
2. Add 2 tablespoons butter and vanilla. Whisk in eggs, one at a time, until batter is smooth with consistency of heavy cream.
3. Heat 8-or-9-inch nonstick skillet over medium heat. Brush lightly with some of remaining butter. Pour about 1/4 cup batter into center of pan. Immediately swirl pan to coat with batter. Cook about 1 minute or until crepe is dull on top and edges are dry. Turn and cook 30 seconds. Remove to plate; keep warm. Repeat with remaining batter.
4. Meanwhile, combine ricotta, powdered sugar and vanilla in medium bowl. Fill crepes with ricotta mixture. Serve with preserves, applesauce or sour cream.

Makes about 14 blintzes

Source: The Gluten-Free Bible