• 2 Ratings

Plan a brunch around these delightful ricotta-filled crepes made with the season's fresh berries.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • For crepes, in a medium bowl combine egg, milk, and flour. Beat with rotary beater until well mixed. Spray an unheated 6-inch skillet or crepe pan with nonstick cooking spray. 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.

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  • Spray a shallow baking pan with nonstick cooking spray. Set aside. For filling, in a bowl combine ricotta cheese, the 2 tablespoons orange marmalade, the sugar, and cinnamon. Spoon about 2 tablespoons filling onto the unbrowned side of a crepe; spread out slightly. Fold in half. Fold in half again, forming a wedge. Arrange in prepared pan. Repeat with remaining filling and crepes.

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Instructions Checklist
Instructions Checklist
  • Bake in a 350 degree F oven for 15 to 20 minutes or until heated through. To serve, spoon 2 teaspoons of sour cream and 1 teaspoon of marmalade onto each blintz. Sprinkle with berries. Makes 15 servings.

Nutrition Facts

113 calories; 3 g total fat; 1 g saturated fat; 25 mg cholesterol; 55 mg sodium. 17 g carbohydrates; 1 g fiber; 5 g protein; 52 RE vitamin a; 2 mg vitamin c; 111 mg calcium; 1 mg iron;

Reviews

2 Ratings
  • 5 star values: 2
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  • 1 star values: 0