Prep 10 mins
Cook 30 mins
Hubbie and I get tired of the same old stuff for breakfast,,,,eggs, pancakes, french toast, etc.; these blintzes are a weclcome change. I found the original recipe on about.com kosher food and adapted the recipe to make it low fat and sugar free. These take time to prepare, they freeze well and are really delicious....worth the time and effort. Hope you enjoy them.
- 4 eggs
- 2 cups water
- 1 teaspoon salt
- 1 cup all-purpose flour
- 2 cups fat-free ricotta cheese
- 1⁄4 cup artificial sweetener
- 1 teaspoon vanilla
- Beat eggs and water add flour and salt, the batter will be thin, if too thick add more water. Spray small non-stick skillet with Pam; heat till pan is hot (medium hot setting). Pour just under 1/4 cup batter into hot pan, rortat pan so the batter covers the entire bottom, should be about 6-inch around. cook till top is dry and blintz slides in pan, approximately 90 seconds. slide out of pan onto dinner plate coated with Pam. Continue this process till all blintz are made (about 18). Be sure to stir batter before frying a new crepe as the flour tends to settle on the bottom.
- In a bowl beat cheese, splenda and vanilla until well blended. taste test to arrive at the right amount of sweetness and vanilla. Put 1-2 tablespoons of filling on each crepe; fold one side over then the next, then top down and bottom up to form a neat square; continue till all crepes are filled. Spray a large non-stick pan with Pam, add several blintz, heat till golden, turn and heat till golden. Serve with syrup and/or sour cream. Can be frozen, place blintz on a cookie sheet sprayed with Pam, freeze, when frozen place in a zip lock bag. To reheat place on a pan sprayed with Pam, heat in 350 degree oven 10-15 minutes.