These blintzes are wonderful as a dessert or for a sweet Sunday brunch treat. Unfilled crepes can be wrapped securely and frozen for up to 3 months, or refrigerated for 2 days. Filled crepes may be chilled. From the American Diabetes Association. flour, milk, egg whites or egg substitute, margarine, ricotta cheese, powdered sugar, vanilla extract, strawberry or raspberry jam cvt

Ingredients

3/4	cup all-purpose flour
3/4	cup fat-free milk
2	egg whites or 1/2 cup egg substitute
1	tbsp margarine, melted
15	oz part-skim ricotta cheese
2	tbsp powdered sugar or chocolate-flavored powdered sugar
1 1/2	tsp pure vanilla extract
1/4	cup (strawberry or raspberry) jam

Directions

1. Combine the flour, milk, egg whites, and margarine in a food processor or blender. Process until smooth. Refrigerate up to 8 hours. Stir or shake before using.
   
   
2. Heat a 5- or 6-inch nonstick crepe pan or small nonstick skillet over medium heat. Spray with nonstick pan spray.
   
   
3. Pour about 3 tablespoons of batter (use a 1/4 cup dry measuring cup about 3/4 full) into the hot pan, tilting to spread the batter evenly. Cook unitl the botton of the crepe is lightly browned; turn and cook 30 seconds more.
   
   
4. Remove each crepe to a sheet of wax paper and repeat the process until all the batter is used. You should have 12 crepes.
   
   
5. Preheat the oven to 350 degrees F. Prepare a 9x13-inch baking dish with nonstick pan spray.
   
   
6. For the filling, combine the cheese, sugar, and vanilla in a food processor or blender. Process until smooth.
   
   
7. Spoon 2 heaping tablespoons of filling down the center of each crepe. Roll up; place seam side down in the baking dish. Cover with foil.
   
   
8. Bake the crepes for 15 to 18 minutes, or until heated through. Serve with warm jam.
   
   

Categories

Cheese, Dairy, Brunch, Dessert, American, Advance, Bake, Chill, Fry, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in selenium

Bad points High in sugar Contains alcohol