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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 sheets of waxed paper. (Crepes may
be wrapped securely and frozen up to 3 months. Thaw
overnight in the refrigerator.)
Preheat
oven to 400 F. Lightly 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.
Place 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.
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