Berry Blintzes Recipe
Berry Blintzes Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Biting into these delicately thin pancake packets sets off an explosion of flavors with every mouthful. "The berries bring a burst of fruity sweetness to the creamy cheese filling," Kristine Wright, St. Joseph, Michigan, observes. "Blintzes makes a luxurious breakfast or brunch...or a finishing touch to meal."
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + standing Bake: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + standing Bake: 10 min.

Ingredients

  • 4 egg whites
  • 1 cup fat-free milk
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 1 cup part-skim ricotta cheese
  • 4 ounces reduced-fat cream cheese
  • 3/4 cup reduced-fat sour cream, divided
  • 2 tablespoons sugar
  • 1 tablespoon plus 2 teaspoons toasted wheat germ, divided
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter, melted
  • 1 cup unsweetened blueberries
  • 1/2 cup unsweetened raspberries
  • 1/2 cup unsweetened sliced strawberries

Directions

In a large bowl, combine the egg whites and milk. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
For filling, in a small bowl, beat ricotta and cream until smooth. Beat in 1/2 cup sour cream, sugar, 1 tablespoon wheat germ and vanilla until blended. Spoon about 1/4 cup onto each blintze; fold ends and sides over filling.
Arrange blintzes folded side down in a 13-in. x 9-in. baking dish; brush with melted butter. Cover and bake at 350° for 10-15 minutes or until heated through. Top each blintze with berries and dollop of remaining sour cream. Sprinkle with remaining wheat germ. Yield: 8 servings.
Originally published as Berry Blintzes in Light & Tasty August/September 2001, p6

Nutritional Facts

1 each: 210 calories, 9g fat (6g saturated fat), 30mg cholesterol, 194mg sodium, 22g carbohydrate (0 sugars, 2g fiber), 11g protein. Diabetic Exchanges: 1 lean meat, 1 fruit, 1/2 starch.

  • 4 egg whites
  • 1 cup fat-free milk
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 1 cup part-skim ricotta cheese
  • 4 ounces reduced-fat cream cheese
  • 3/4 cup reduced-fat sour cream, divided
  • 2 tablespoons sugar
  • 1 tablespoon plus 2 teaspoons toasted wheat germ, divided
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter, melted
  • 1 cup unsweetened blueberries
  • 1/2 cup unsweetened raspberries
  • 1/2 cup unsweetened sliced strawberries
  1. In a large bowl, combine the egg whites and milk. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
  2. Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
  3. For filling, in a small bowl, beat ricotta and cream until smooth. Beat in 1/2 cup sour cream, sugar, 1 tablespoon wheat germ and vanilla until blended. Spoon about 1/4 cup onto each blintze; fold ends and sides over filling.
  4. Arrange blintzes folded side down in a 13-in. x 9-in. baking dish; brush with melted butter. Cover and bake at 350° for 10-15 minutes or until heated through. Top each blintze with berries and dollop of remaining sour cream. Sprinkle with remaining wheat germ. Yield: 8 servings.
Originally published as Berry Blintzes in Light & Tasty August/September 2001, p6

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