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1
Prepare crepes: In blender or food processor, combine all crepe ingredients.
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2
Cover and blend about 1 minute, or until smooth.
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3
Pour batter into bowl; let stand 10 minutes to thicken slightly.
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4
Heat 7- to 8-inch nonstick skillet over medium-high heat; grease lightly.
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5
For each crepe, pour scant 1/4 cup batter into hot skillet.
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6
Immediately tilt pan to coat bottom evenly with thin layer of batter.
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7
Cook 45 seconds, or until top looks dry.
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8
Turn crepe; continue cooking about 20 seconds longer.
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9
Stack cooked crepes between sheest of waxed paper.
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10
(Crepes may be wrapped securely and frozen up to 3 months.
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11
Thaw overnight in the refrigerator.)
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12
Preheat oven to 400F (200C).
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13
Lighty spray 13- by 9-inch baking dish with cooking spray or grease lightly.
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14
Prepare filling.
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15
In medium bowl, combine ricotta cheese, cream cheese, sour cream, wheat germ, sugar and vanilla; mix well.
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16
Spoon about 2 tablespoons filling onto center of each crepe.
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17
Fold two sides of crepe over filling; fold up ends to form rectangle.
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18
Plate blintzes in prepared baking dish; brush lighty with melted margarine.
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19
Bake 10 to 15 minutes, or until heated through.
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20
To serve, top each blintz with fresh berries and additional sour cream; sprinkle with wheat germ.
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21
NOTE: Blintzes may be covered tightly and refrigerated several hours or overnight until ready to bake.
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22
Uncover; proceed as recipe directs.
