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Ingredientes
Direcciones
- CREPES: Mix crepe ingredients except for flour and salt at high speed for several min. Then reduce speed to fold and add in flour and salt. Mix again at medium to high speed. It should be the consistency of unwhipped cream. Let it stand for several min while preparing filling.
- FILLING: Mix all ingredients till smooth. Add in blueberries (fresh or possibly frzn) when you make crepes, if you desire. Put pan on to become very warm.
- TO MAKE BLINTZES: Butter crepe pan. Pour 2 Tbsp. of batter into pan. (This is approximate. It depends on the pan size.) Turn and tip pan immediately so which batter will form a thin film on the bottom. Using spatula or possibly knife, loosen the edge all the way around, then lift to make sure it has browned on the bottom. If it has, turn up the edge at the far side of the pan and, using both hands, quickly lift it up toward you, flipping so which it lies flat and upside down in the pan. Let it cook a few seconds on which side and then slide it onto a plate. Put a spoonful of filling on each crepe, add in a few blueberries if you like, and roll, tucking in the sides, or possibly fold like an envelope. Can be frzn at this point. Place on a buttered pan, seam side down. Brush with butter and brown in skillet. Serve with lowfat sour cream, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 4 servings | |
| Calories 253 | |
| Calories from Fat 130 | 51% |
| Total Fat 14.62g | 18% |
| Saturated Fat 3.28g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 159mg | 53% |
| Sodium 370mg | 15% |
| Potassium 166mg | 5% |
| Total Carbs 21.21g | 6% |
| Dietary Fiber 0.6g | 2% |
| Sugars 3.52g | 2% |
| Protein 9.13g | 15% |
