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| Ricotta Filled Blintzes | |
 Join Date: Mar 2005 Location: In the Kitchen, by the coffee
Posts: 628
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| Other: | Ingredients: |
| Time: prep 20 min- bake 18 min Difficulty: easy Serving Size: 6 |
3/4 cup flour 3/4 cup skim milk 2 egg whites, or 1/2 cup egg substitute 1 tablespoon margarine, melted 15 oz ricotta, low-fat 2 tablespoon powdered sugar 1 1/2 teaspoon vanilla extract 1/4 cup raspberry, or strawberry jam |
| Instructions: | |
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1. Combine the flour, milk, egg whites, and margarine in a food processor or blender. Process until smooth. Refrigerate up to 8 hours. Stir or shake before using. 2. Heat a 5- or 6-inch nonstick crepe pan or small nonstick skillet over medium heat. Spray with nonstick pan spray. 3. Pour about 3 tablespoons of batter into the hot pan, tilting to spread the batter evenly. Cook until the bottom of the crepe is lightly browned; turn and cook 30 seconds more. 4. Remove each crepe to a sheet of wax paper and repeat the process until all the batter is used. You should have 12 crepes. 5. Preheat the oven to 350 degrees F. Prepare a 9x13-inch baking dish with nonstick pan spray. 6. For the filling, combine the cheese, sugar, and vanilla in a food processor or blender. Process until smooth. 7. Spoon 2 heaping tablespoons of filling down the center of each crepe. Roll up; place seam-side down in the baking dish. Cover with foil. 8. Bake the crepes for 15 to 18 minutes, or until heated through. Serve with warm jam. | |
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