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Breakfast Blintzes
(15 servings) Printable Version
- 1 egg
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1 1/2 cups skim milk
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1 cup all-purpose flour
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Nonstick spray coating
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1/2 teaspoon shortening
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1 carton low-fat or light ricotta cheese -- (15 ounce)
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2 tablespoons orange marmalade
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1 tablespoon sugar
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1/8 teaspoon ground cinnamon
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2/3 cup light dairy sour cream
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5 tablespoons orange marmalade
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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. 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 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 berries.
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.
| Latest Breakfast Lover Comments for Breakfast Blintzes |
Overall Average Rating = 4 (out of 5)
By Caffeine
| Recipe Rating (out of 5): |  |
I skipped the marmalade, use chopped fresh fruit inside, and poured some hot maple syrup over the blintzes. Very nice.
Comment submitted: 1/4/2008 (#4312)
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