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Whisk egg, milk and flour in a medium bowl until well mixed. Coat an unheated 6-inch skillet or crêpe pan with cooking spray; preheat over medium heat. Remove from heat and pour in about 2 tablespoons batter. Lift and tilt pan to spread batter. Return pan to heat; cook 30 to 60 seconds or until browned on 1 side only. Remove from pan. Repeat with the remaining batter to make 15 crêpes. Lightly brush pan with shortening between crêpes, as needed.
Preheat oven to 350°F. Coat a shallow baking pan with cooking spray. Set aside. In a bowl, combine ricotta, 2 tablespoons orange marmalade, sugar and cinnamon. Spoon about 2 tablespoons filling onto the unbrowned side of a crêpe; spread out slightly. Fold in half. Fold in half again, forming a wedge. Arrange in the prepared pan. Repeat with the remaining filling and crêpes.
Bake for 15 to 20 minutes or until heated through. To serve, spoon 2 teaspoons of sour cream and 1 teaspoon of marmalade onto each blintz. Sprinkle with berries.