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Breakfast Blintzes
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For crepes, in a medium bowl combine egg, milk, and flour. Beat with rotary beater until well mixed. Spray an unheated 6-inch skillet or crepe pan with nonstick cooking spray. Preheat skillet over medium heat. Remove from heat and pour in about 2-tablespoons batter. Lift and tilt skillet to spread batter. Return skillet to heat; cook 30 to 60 seconds or until browned on one side only. Remove from pan. Repeat with remaining batter to make 15 crepes. Lightly brush skillet with shortening between cooking, as needed. |
Spray a shallow baking pan with nonstick cooking spray. Set aside. For filling, in a bowl combine ricotta cheese, the 2 tablespoons orange marmalade, the sugar, and cinnamon. Spoon about 2-tablespoons filling onto the unbrowned side of a crepe; spread out slightly. Fold in half. Fold in half again, forming a wedge. Arrange in prepared pan. Repeat with remaining filling and crepes. Bake in a 350-degree oven for 15 to 20 minutes or until heated through. To serve, spoon 2-teaspoons of sour cream and 1 teaspoon of marmalade onto each blintz. Sprinkle with berries. Recipe makes 15 servings.
Nutrition facts per serving:
Calories: 113
Total Fat: 3g
Saturated Fat: 1g
Cholesterol: 25mg
Protein: 5g
Total Carbohydrate: 17g
Dietary Fiber: 1g
Sodium: 55mg
See also:
Peach and Blueberry Pancake Sauce
Belly Bytes Healthy Breakfast Recipes
