Recipe Details

Ricotta-Filled Blintzes

Number of Servings: 6

Serving Size: 2

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.

Name: Amount:
all-purpose flour 0.75 cup
fat-free milk 0.75 cup
egg whites, or 1/2 cup egg substitute 2
margarine,melted 1 Tbsp
low-fat ricotta cheese 15 oz
powdered sugar or chocolate-flavored powdered sugar 2 Tbsp
pure vanilla extract 1.50 tsp
strawberry or raspberry jam 0.25 cup

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.


Heat a 5- or 6-inch nonstick crepe pan or small nonstick skillet over medium heat. Spray with nonstick pan spray.


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.


Remove each crepe to a sheet of wax paper and repeat the process until all the batter is used. You should have 12 crepes.


Preheat the oven to 350 degrees F.


Prepare a 9x13-inch baking dish with nonstick pan spray.


For the filling, combine the cheese, sugar, and vanilla in a food processor or blender. Process until smooth.


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. Bake the crepes for 15 to 18 minutes, or until heated through.


Serve with warm jam.

Nutritional Information (per serving)
Calories 212
Calories from Fat 39
Total Fat 4g
Saturated Fat 2g
Cholesterol 29mg
Sodium 178mg
Potassium n/a
Carbohydrates 31g
Dietary Fiber 1g
Sugars 15g
Protein n/a
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1 Starch 1 Other Carbohydrate 1 Meat, Lean Total