Blueberry-Orange Blintzes

Name: Blueberry-Orange Blintzes
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 servings.
Ingredients: 1 large Eggland's Best egg; 1 cup fat-free milk; 3/4 cup all-purpose flour; 1 carton (15 ounces) part-skim ricotta cheese; 6 tablespoons orange marmalade, divided; 1 tablespoon sugar; 1/8 teaspoon ground cinnamon; 2 cups fresh blueberries or raspberries, divided; 2/3 cup reduced-fat sour cream

Blintzes are aces for brunch, because I can make the crepes ahead. They taste so indulgent that guests don’t know they’re missing fat and calories. —Mary Johnson, Coloma, Wisconsin

Ingredients

1 large Eggland's Best egg
1 cup fat-free milk
3/4 cup all-purpose flour
1 carton (15 ounces) part-skim ricotta cheese
6 tablespoons orange marmalade, divided
1 tablespoon sugar
1/8 teaspoon ground cinnamon
2 cups fresh blueberries or raspberries, divided
2/3 cup reduced-fat sour cream

Directions

In a large bowl, whisk egg, milk and flour until blended. Refrigerate, covered, 1 hour.
Preheat oven to 350°. Place a 6-in. skillet coated with cooking spray over medium heat. Stir batter; fill a 1/4-cup measure halfway with batter and pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook 15-20 seconds longer or until bottom is cooked. Remove to a wire rack. Repeat with remaining batter.
In a small bowl, mix ricotta cheese, 2 tablespoons marmalade, sugar and cinnamon. Spoon about 2 tablespoons mixture onto each crepe; top with about 1 tablespoon blueberries. Fold opposite sides of crepes over filling, forming a rectangular bundle.
Place blintzes on a 15x10x1-in. baking pan coated with cooking spray, seam side down. Bake, uncovered, 10-15 minutes or until heated through. Serve with sour cream and the remaining marmalade and blueberries.
Freeze option: Freeze cooled crepes between layers of waxed paper in a freezer container. To use, thaw overnight in refrigerator overnight. Proceed as directed.

Health Tip: Save even more: Use reduced-fat ricotta instead of part-skim and save 30 calories and 3 grams fat per serving.

Nutrition Facts

2 blintzes with toppings: 301 calories, 9g fat (5g saturated fat), 63mg cholesterol, 129mg sodium, 42g carbohydrate (23g sugars, 2g fiber), 14g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fruit.

Originally published as Berry breakfast Blintzes in Simple & Delicious June/July 2016

Reviews

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curlylis85

Jul 4, 2016

I'd recommend making the crepe batter in a blender if that's available for a smoother consistency. My daughter really liked the filling on these, and I strongly recommend eating these with the sour cream topping (even if you don't generally like sour cream).