Plan a brunch around these ricotta-filled crepes. You can make the crepes up to two days in advance.
For crepes, 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.
For filling, in a mixing bowl combine
ricotta cheese, the 2 tablespoons orange marmalade, the sugar, and cinnamon.
Spoon about 2 tablespoons cheese mixture onto the unbrowned side of a crepe;
spread out slightly. Fold in half. Fold in half again, forming a wedge. Repeat
with remaining filling and remaining crepes.
Spray a shallow baking pan with
nonstick coating. Arrange blintzes in pan. Bake in a 350 degree F. oven for 15
to 20 minutes or until heated through. To serve, spoon about 2 teaspoons of the
sour cream and a teaspoon of marmalade onto each blintz. Sprinkle with berries.
Makes 15 blintzes.
Prepare and bake crepes as directed; cool. Layer cooled crepes between waxed
paper and store in an airtight container in the refrigerator. To serve, assemble
blintzes and bake as directed.
facts per serving: 113 calories, 3 g total fat, 1 g saturated fat, 25 mg
cholesterol, 55 mg sodium, 17 g carbohydrate, 1 g fiber, 5 g protein, 5% vitamin
A, 3% vitamin C, 11% calcium, 3% iron.