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Sweet Lemon-Ricotta Brunch Blintzes
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| PREP TIME: 20 minutes / TOTAL TIME: 45 minutes / SERVINGS: 4 BLINTZ BATTER: | |
| ¾ c | white whole wheat flour |
| 2 Tbsp | ground flaxseed |
| Pinch | salt |
| 2 omega-3-enriched eggs | |
| 1 c | fat-free milk |
| 1 Tbsp | canola oil |
| 1 tsp | vanilla extract |
| BLINTZ FILLING: | |
| 1 c | part-skim ricotta cheese |
| 2 Tbsp confectioners' sugar + extra for garnish | |
| ¼ tsp | lemon extract |
| 1 c | fresh or frozen and thawed raspberries |
BLINTZES:
1. COMBINE the flour, flaxseed, and salt in a mixing bowl. Stir to mix. Beat the eggs with a fork or whisk until very well blended, in another mixing bowl. Add 1 cup of the milk, the oil, and vanilla. Whisk to mix. Add gradually to the dry ingredients, whisking constantly, to create a smooth batter. Allow to sit for 5 mintues.
2. STIR the batter gently and let it run off of a spoon. It should be thinner than cake batter. Add 1 tablespoon more milk at a time until desired consistency is reached.
3. HEAT a crepe pan or 8" nonstick skillet over medium-high heat. Pick up the pan with a mitt, and holding it away from the heat, coat the pan lightly with cooking spray. Return to medium-high heat. Ladle a scant ¼ cup of batter into the pan. Swirl the pan quickly and evenly to cover the bottom with batter. Cook for 1 to 2 minutes, adjusting the heat higher or lower as needed, or until the bottom is browned. Flip and cook for about 1 to 2 minutes, or until cooked through. Reduce the heat if the bottoms are browning too fast. Transfer to a tray. Off the heat, coat the pan with cooking spray. Return to the heat and cook another blintz. Continue until all the blintzes are cooked.
BLINTZ FILLING AND ASSEMBLY:
1. REHEAT the oven to 350°F. Coat a 13" x 9" baking dish with cooking spray.
2. COMBINE the ricotta, sugar, and lemon extract in a bowl meanwhile. Set aside.
3. LAY the blintzes on a work surface. Dollop some of the ricotta mixture in the center of each blintz. One at a time, fold 2 opposite sides of a blintz over the cheese to meet in the middle. Fold the opposite sides to the middle to make a bundle. Place seam side down in the baking dish. Continue until all the bundles are shaped. Cover the pan tightly with aluminum foil.
4. BAKE for 25 to 30 minutes, or until heated through. Serve warm, garnished with raspberries and dusted with confectioners' sugar.
NUTRITION (per serving) 309 cal, 17 g pro, 33 g carb, 6 g fiber, 13 g fat, 4 g sat fat, 181 mg sodium
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