Cheese Blintzes Recipe
Ingredients
| Skim milk | 2/3 Cup (16 tbs) | |
| 1/3 cup whole-wheat flour | ||
| 1/4 cup fat-free egg substitute | ||
| Baking powder | 1/2 Teaspoon | |
| Honey | 2 Tablespoon | |
| Orange rind | 1 Tablespoon, grated | |
| Ground cinnamon | 1/4 Teaspoon | |
| 1 1/2 cups nonfat sour cream | ||
| Oil | 1 Teaspoon | |
| Blueberries | 2 Cup (16 tbs) | |
| Applesauce | 1 Cup (16 tbs) | |
Directions
In a blender, process the milk, flour, egg and baking powder until smooth, scraping down the sides of the container as needed.
Coat a small no-stick frying pan with no-stick spray.
Place the pan over medium-high heat.
Pour in about 3 tablespoons batter and swirl it around to coat the bottom of the pan.
Cook the blintz for about 1 minute, or until the top is dry and the bottom is lightly browned.
Flip the blintz out onto a rack or tea towel by turning the pan upside down.
Continue making blintzes with the remaining batter.
In a small bowl, mix the honey, orange rind, cinnamon and 1 cup sour cream.
To fill, lay each blintz on a counter.
Spoon 1 rounded tablespoon of the filling onto the middle.
Fold the bottom of the blintz over the filling.
Then fold in the sides.
Finish by rolling the whole thing up into a little pouch.
Coat a large no-stick frying pan with no-stick spray.
Heat over medium heat.
Add the oil and saute the blintzes for a few minutes on each side to lightly brown.
Serve topped with the blueberries, applesauce and remaining l/2 cup sour cream.
Coat a small no-stick frying pan with no-stick spray.
Place the pan over medium-high heat.
Pour in about 3 tablespoons batter and swirl it around to coat the bottom of the pan.
Cook the blintz for about 1 minute, or until the top is dry and the bottom is lightly browned.
Flip the blintz out onto a rack or tea towel by turning the pan upside down.
Continue making blintzes with the remaining batter.
In a small bowl, mix the honey, orange rind, cinnamon and 1 cup sour cream.
To fill, lay each blintz on a counter.
Spoon 1 rounded tablespoon of the filling onto the middle.
Fold the bottom of the blintz over the filling.
Then fold in the sides.
Finish by rolling the whole thing up into a little pouch.
Coat a large no-stick frying pan with no-stick spray.
Heat over medium heat.
Add the oil and saute the blintzes for a few minutes on each side to lightly brown.
Serve topped with the blueberries, applesauce and remaining l/2 cup sour cream.
Chef
