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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These blintzes are wonderful as a dessert or for a sweet Sunday brunch treat. Unfilled crepes can be wrapped securely and frozen for up to 3 months, or refrigerated for 2 days. Filled crepes may be chilled. From the American Diabetes Association. flour, milk, egg whites or egg substitute, margarine, ricotta cheese, powdered sugar, vanilla extract, strawberry or raspberry jam cvt Ingredients:
3/4 cup all-purpose flour |
3/4 cup fat-free milk |
2 egg whites or 1/2 cup egg substitute |
1 tbsp margarine, melted |
15 oz part-skim ricotta cheese |
2 tbsp powdered sugar or chocolate-flavored powdered sugar |
1 1/2 tsp pure vanilla extract |
1/4 cup (strawberry or raspberry) jam |
Directions:
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 (use a 1/4 cup dry measuring cup about 3/4 full) into the hot pan, tilting to spread the batter evenly. Cook unitl the botton 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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