Very Berry Cheese Blintzes
Yield
12 blintzesPrep
20 minCook
15 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crepes | |||
| 4 | each |
egg whites
or... |
*
|
| ½ | cup |
liquid egg substitute
|
|
| 1 | cup |
milk, skim
|
|
| ⅛ | teaspoon |
salt
optional |
|
| 1 | tablespoon |
sugar
granulated |
|
| ½ | cup |
wheat germ
|
|
| ½ | cup |
all-purpose flour
|
|
| 2 | tablespoons |
margarine
melted |
|
| filling | |||
| 1 | x |
nonstick cooking spray
|
* |
| 1 | cup |
ricotta cheese
non fat, or cottage cheese |
|
| ½ | cup |
cream cheese
non fat |
|
| ¼ | cup |
sour cream
non fat |
|
| ¼ | cup |
wheat germ
|
|
| 2 | tablespoons |
sugar
granulated |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | tablespoon |
margarine
melted |
|
| 2 | cups |
berries
mixed, (strawberries, blueberries,, or raspberries), fresh or frozen |
*
|
| 1 | x |
sour cream
additional, (optional) |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crepes | |||
| 4 | each |
egg whites
or... |
*
|
| 118 | ml |
liquid egg substitute
|
|
| 237 | ml |
milk, skim
|
|
| 0.6 | ml |
salt
optional |
|
| 15 | ml |
sugar
granulated |
|
| 118 | ml |
wheat germ
|
|
| 118 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
margarine
melted |
|
| filling | |||
| 1 | x |
nonstick cooking spray
|
* |
| 237 | ml |
ricotta cheese
non fat, or cottage cheese |
|
| 118 | ml |
cream cheese
non fat |
|
| 59 | ml |
sour cream
non fat |
|
| 59 | ml |
wheat germ
|
|
| 3E+1 | ml |
sugar
granulated |
|
| 5 | ml |
vanilla extract
|
|
| 15 | ml |
margarine
melted |
|
| 473 | ml |
berries
mixed, (strawberries, blueberries,, or raspberries), fresh or frozen |
*
|
| 1 | x |
sour cream
additional, (optional) |
*
|
Directions
Prepare crepes: In blender or food processor, combine all crepe ingredients.
Cover and blend about 1 minute, or until smooth.
Pour batter into bowl; let stand 10 minutes to thicken slightly.
Heat 7- to 8-inch nonstick skillet over medium-high heat; grease lightly.
For each crepe, pour scant ¼ cup batter into hot skillet.
Immediately tilt pan to coat bottom evenly with thin layer of batter.
Cook 45 seconds, or until top looks dry.
Turn crepe; continue cooking about 20 seconds longer.
Stack cooked crepes between sheest of waxed paper.
(Crepes may be wrapped securely and frozen up to 3 months.
Thaw overnight in the refrigerator.)
Preheat oven to 400℉ (200℃).
Lighty spray 13- by 9-inch baking dish with cooking spray or grease lightly.
Prepare filling.
In medium bowl, combine ricotta cheese, cream cheese, sour cream, wheat germ, sugar and vanilla; mix well.
Spoon about 2 tablespoons filling onto center of each crepe.
Fold two sides of crepe over filling; fold up ends to form rectangle.
Plate blintzes in prepared baking dish; brush lighty with melted margarine.
Bake 10 to 15 minutes, or until heated through.
To serve, top each blintz with fresh berries and additional sour cream; sprinkle with wheat germ.
NOTE: Blintzes may be covered tightly and refrigerated several hours or overnight until ready to bake.
Uncover; proceed as recipe directs.
