Blintzes with Raspberry Sauce

1. 1

   For Crepes: In medium bowl, blend flour, milk egg substitute and margarine;let stand 30 minutes.

2. 2

   Heat lightly greased 8-inch non-stick skillet or crepe pan over medium-high heat.

3. 3

   Pour in scant 1/4 cup batter, tilting pan to cover bottom.

4. 4

   Cook 1 to 2 minutes; turn crepe and cook 30 seconds to 1 minute more.

5. 5

   Place on waxed paper, stir batter and repeat to make a total of 10 crepes.

6. 6

   In small bowl, combine cottage cheese, egg beaters and sugar; spread about 2 tablespoonfuls mixture down center of each crepe.

7. 7

   Fold crepes into thirds; fold top and bottom of each crepe to meet in center forming blintzes.

8. 8

   In lightly greased nonstick skillet, over medium heat, place blintzes seam-side down; cook for 4 minutes or until golden brown.

9. 9

   Turn over and cook 4 more minutes or until golden brown.

10. 10

    Top with Raspberry Sauce.

11. 11

    RASPBERRY SAUCE: In blender or food processor;puree 1 (16ounce ) package thawed frozen raspberries; strain.

12. 12

    Stir in 2 tablespoons sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.