Very Berry Blintzes

I love these! They're great for brunch, very impressive!

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 2  egg whites
• 1⁄2 cup nonfat milk
• 1⁄2 tablespoon sugar
• 1  dash salt
• 1⁄4 cup flour
• 1⁄2 cup part-skim ricotta cheese
• 2  ounces cream cheese
• 1⁄2 cup sour cream, divided
• 1  tablespoon sugar
• 2 1⁄2 teaspoons toasted wheat germ, divided
• 1⁄2 teaspoon vanilla extract
• 1⁄2 tablespoon butter, melted
• 1⁄2 cup blueberries
• 1⁄4 cup raspberries
• 1⁄4 cup strawberry, sliced

Directions

1. In a bowl, whisk egg whites, milk, sugar and salt. Add flour; beat until smooth. Let stand 30 minutes.
2. Heat an 8-inch skillet coated with nonstick spray over medium heat. For each blintz, pour 1/4 cup batter into center of skillet; turn pan to cover bottom. Cook until light brown; turn and brown other side. Cool on a wire rack. When completely cool, stack with paper towels between.
3. For filling, beat ricotta, cream cheese, 1/4 cup sour cream, sugar, 1/2 TBS wheat germ and vanilla until well combined.
4. Spoon 1/4 cup filling onto each blintz, fold ends and sides over filling.
5. Arrange blintzes, seam side down in a 13x9x2-inch baking dish; brush with melted butter.
6. Cover and bake at 350 degrees until heated through, 10-15 minutes.
7. Top each blintz with berries and a dollup of sour cream. Sprinkle with wheat germ.