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Cheese Blintzes

Ingredients
  Skim milk 2⁄3 Cup (10.67 tbs)
  Whole wheat flour 1⁄3 Cup (5.33 tbs)
  Fat free egg substitute 1⁄4 Cup (4 tbs)
  Baking powder 1⁄2 Teaspoon
  Honey 2 Tablespoon
  Grated orange rind 1 Tablespoon
  Ground cinnamon 1⁄4 Teaspoon
  Non fat sour cream 1 1⁄2 Cup (24 tbs)
  Oil 1 Teaspoon
  Blueberries 2 Cup (32 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Dish: 
Pancake
Ingredient: 
Blueberry
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
4

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