Breakfast Blintzes

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

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5.0 by 2 people

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  • Makes: 15 servings
  • Start to Finish: 45 mins

Breakfast Blintzes

Reviews (0)

5.0 by 2 people

Rate This!

Directions

  1. 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.
  2. 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.
  3. 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.
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Nutrition Facts (Breakfast Blintzes)

  • Per serving:
  • 113 kcal ,
  • 3 g fat
  • (1 g sat. fat ,
  • 25 mg chol. ,
  • 55 mg sodium ,
  • 17 g carb. ,
  • 1 g fiber ,
  • 5 g pro.
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