Serves 4
- 2 eggs
- 1/4 cup skim milk
- 1/3 cup water
- 1 tablespoon vegetable oil
- 2/3 cup all-purpose flour
- 1/4 teaspoon plus 2 tablespoons sugar
- pinch of kosher salt
- 1 cup ricotta cheese
- 1/3 cup powdered sugar
- 1/2 teaspoon finely grated zest
- 2 tablespoons fresh lemon juice
- 1 cup fresh organic blueberries
- 3/4 teaspoons cornstarch
In a large bowl, whisk together 1 egg and the milk, water, and oil. Whisk in the flour, 1/4 teaspoon sugar, and salt until smooth.
Heat a medium nonstick skillet over medium-high heat. Ladle 1/4 of the batter onto the skillet, tilting so the batter evenly coats the bottom. Cook until light brown on both sides, turning once, 2 to 4 minutes. Transfer to a platter and repeat with the remaining batter, separating the crepes with small squares of wax paper.
Preheat the oven to 350° F. Butter a 9 x 13-inch baking dish or spray it with cooking spray.
In a bowl, beat the remaining egg and stir in the ricotta, powdered sugar, lemon zest, and 1 tablespoon lemon juice. Spoon about 2 tablespoons of the cheese mixture on a crepe; fold up the top and bottom like a letter, tucking the ends in to keep the filling from leaking. Repeat with the remaining ingredients until there are 4 blintzes. Arrange the filled blintzes in the baking dish and bake for 20 minutes.
In a pot, combine the blueberries, remaining 1 tablespoon lemon juice, 2 tablespoons sugar, and cornstarch and cook over medium heat, stirring frequently until the berries burst, about 5 minutes. Remove from the heat and keep warm.
To serve, place one blintz on a plate and top with 1/4 of the berry mixture.
Per serving: 346 Calories, 13.37g Fat, 43.10g Carbs, 2.12g Fiber, 13.21g Protein, 185mg Calcium, 1.15mg Iron, 168mg Sodium, 27μg Folate
The above recipe is taken from Healthy Eating During Pregnancy: 100 Recipes for a Nutritious, Delicious Nine Months by Erika Lenkert with Brooke Alpert. Click here for more.
