Serves: 8
Total Calories: 419
1. 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.
2. Line a 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil if desired.
3. 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.
4. 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.
5. To serve: Top with powdered sugar.
*Basic Crepes can be made and refrigerated up to 2 days before using.
This Cheese Blintzes recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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