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Prepare
crepes:
In blender or food processor, combine all crepe
ingredients. Cover and blend about 1 minute,
or until smooth. Pour batter into bowl; let
stand 10 minutes to thicken slightly.
Heat 7- to 8-inch nonstick skillet over medium-high
heat; grease lightly. For each crepe, pour scant
1/4 cup batter into hot skillet. Immediately
tilt pan to coat bottom evenly with thin layer
of batter. Cook 45 seconds, or until top looks
dry. Turn crepe; continue cooking about 20 seconds
longer.
Stack
cooked crepes between sheets of waxed paper.
(Crepes may be wrapped securely and frozen up
to 3 months. Thaw overnight in the refrigerator.)
Preheat oven to 400 F. Lightly spray 13- by
9-inch baking dish with cooking spray or grease
lightly.
Prepare
filling: In medium bowl, combine ricotta
cheese, cream cheese, sour cream, wheat germ,
sugar and vanilla; mix well. Spoon about 2 tablespoons
filling onto center of each crepe. Fold two
sides of crepe over filling; fold up ends to
form rectangle.
Place
blintzes in prepared baking dish; brush lighty
with melted margarine. Bake 10 to 15 minutes,
or until heated through. To serve, top each
blintz with fresh berries and additional sour
cream; sprinkle with wheat germ.
NOTE:
Blintzes may be covered tightly and refrigerated
several hours or overnight until ready to bake.
Uncover; proceed as recipe directs.
Per serving (1 blintz): About 140 cal, 10 g
pro, 15 g car, 4 g fat, 26% cal from fat, 0
mg chol, 160 mg sod.
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