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.