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
1:

Combine the flour, milk, egg whites, and margarine in a food processor or blender. Process until smooth.

2:

Refrigerate up to 8 hours. Stir or shake before using.

3:

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

4:

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.

5:

Cook unitl the botton of the crepe is lightly browned; turn and cook 30 seconds more.

6:

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

7:

Preheat the oven to 350 degrees F.

8:

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

9:

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

10:

Spoon 2 heaping tablespoons of filling down the center of each crepe. Roll up; place seam side down in the baking dish.

11:

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

12:

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