Ricotta Filled Blintzes

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Difficulty: easy

Ingredients

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

Directions

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.

Heat a 5- or 6-inch nonstick crepe pan or small nonstick skillet over medium heat. Spray with nonstick pan spray.

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.

Remove each crepe to a sheet of wax paper and repeat the process until all the batter is used. You should have 12 crepes.

Preheat the oven to 350F. Prepare a 9x13-inch baking dish with nonstick pan spray.

For the filling, combine the cheese, sugar, and vanilla in a food processor or blender. Process until smooth.

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.

Bake the crepes for 15 to 18 minutes, or until heated through. Serve with warm jam.