INGREDIENTS

INSTRUCTIONS

CREPES
FILLING
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 sheest of waxed paper.  (Crepes may be wrapped
securely and frozen up to 3 months.  Thaw overnight in the refrigerator.)
Preheat oven to 400 F.  Lighty 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.
Plae 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.
Source: Woman's Day 'Low-Fat Meals' (Volume IV, Number 3)
Typed for you by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip

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