BLUEBERRY-ORANGE BLINTZES

Blueberry-Orange Blintzes image

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

Provided by Taste of Home

Time 35m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 large 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

Steps:

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.

Nutrition Facts : Calories 301 calories, Fat 9g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 129mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges