Ingredients:
1 cup flour
1 1/2 cups milk
2 eggs
1 teaspoon vegetable oil
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon vanilla
1/2 teaspoon lemon juice
1 lb low-fat ricotta cheese
1/4 cup sugar or 1/4 cup Splenda sugar substitute
2 cups light sour cream
2 tablespoons sugar or 2 tablespoons Splenda sugar substitute
2 cups sliced fresh strawberries
Directions:
Create filling and toppings first.
BLINTZ: Combine ricotta and sweetener. Cover and place in fridge.
TOPPING: Combine sour cream and sweetener. Cover and place in fridge.
FRUIT: Wash strawberries, remove stems and slice. Cover and place in fridge.
CREPES: Combine all crepe ingredients with a whisk until smooth.
Heat a lightly greased 6-8 inch skillet over medium-high heat. Remove from heat.
Pour 2 tablespoons of batter into center of skillet (use 3 tablespoons batter for an 8-inch skillet). Lift and tilt skillet to spread batter and coat bottom of pan. Return to heat. Cook for 1 minute or until light brown. Turn with a spatula, and cook second side for 30 seconds.
Slide finished crepes onto paper towels. Spoon equal amount filling down center of each crepe.
Fold in ends, then sides, roll.
Top with fresh strawberries, drizzle with sour cream topping. Bon appetite!
Servings: Serve
Time preparation: 5 min.
Time total: 30 min.