Breakfast Blintzes (15 servings) 1 large egg 1 and 1/2 cups milk 1 cup all-purpose flour nonstick cooking spray 1/2 teaspoon shortening 1 carton low-fat or light ricotta cheese - (15 ounce) 2 Tablespoons orange marmalade 1 Tablespoon sugar 1/8 teaspoon ground cinnamon 2/3 cup light dairy sour cream 5 Tablespoons orange marmalade 1/2 cup fresh raspberries or blueberries 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 coating. 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 1 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 coating. 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. To fold: 1) Fold in half. Fold in half again, forming a wedge; or 2) Fold like a burrito by folding in the sides and then rolling forward over the filling like a cigar. Arrange assembled blintzes in prepared pan. Bake in a 350 degree F 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 powdered sugar and berries. Cooking Notes: If making many blintzes at once, arrange them (once filled and folded) on a parchment-lined cookie sheet and bake them. If preparing only a couple blintzes, you can cook them in a frying pan over medium-low heat with a little butter (flipping once) until browned and filling is warm. Other topping ideas: jam, pie filling, whipped cream and cinnamon/sugar. Plan a brunch around these ricotta-filled crepes. You can make the crepes up to two days in advance. Mr Breakfast would like to thank MrsBuckeye for this recipe. Recipe number 559. Submitted 9/14/2002.