Serves: 8
Total Calories: 434

1 1/2 cups ricotta cheese
1/3 cup sugar
1 1/2 teaspoons vanilla extract
1 teaspoon orange rind grated
dash salt
16 Basic Crepes, at room temperature
1/3 cup butter or margarine, melted
Any of the following: Dairy sour cream, powdered sugar, sliced strawberries, warm pie filling, warm applesauce or warm preserves

At least 1 1/4 hours or up to 24 hours before serving: In a medium bowl, stir ricotta cheese, sugar, vanilla, orange rind and salt until blended.

Line a 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil if desired.

Spoon about 1 1/2 tablespoons of the filling onto center of pale side of each crepe (A). Fold two opposite edges of crepe over filling (B) fold opposite ends over, forming a small square (C). Place crepes, seam-side down, in a single layer in jelly roll pan. Brush generously with butter, coating tops and sides. If making ahead, cover with waxed paper and refrigerate up to 24 hours.

About 10 minutes before serving: Adjust oven rack 6 inches from heat source. Preheat broiler for 5 minutes. Broil blintzes, uncovered, for 5 minutes or until heated through and tops are lightly browned. If you prefer, blintzes can be baked, uncovered, in a preheated 400° oven for 10 minutes or until heated through rather than broiled.

To serve: Top with sour cream, powdered sugar, strawberries, pie filling, applesauce or preserves.

*Basic Crepes can be made and refrigerated up to 2 days before using.

Nutritional Facts:

Serves: 8
Total Calories: 434
Calories from Fat: 67

More Recipes from the Best Brunches Cookbook:
Cheese Blintzes