Breakfast

Breakfast Blintzes
Plan a brunch around these ricotta-filled crepes. You can make the crepes up to two days in advance.

Crepes

• 1 egg
• 1-1/2 cups skim milk
• 1 cup all-purpose flour
• Nonstick spray coating
• 1/2 teaspoon shortening  

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.  

Filling

• 1 15-ounce carton low-fat or light ricotta cheese
• 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 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.

Make-Ahead Tip: 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.

Nutrition 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.