Blintzes with Strawberry Sauce

These are easy to make but take a little time. My kids love them. My husband and oldest daughter were joking around and kept saying we were going to eat creeps. It was making the two year old mad so he would bang the table and say, "NO! I want crepes!"

Blintzes with Strawberry Sauce

Strawberry Sauce
In blender or food processor, puree 1 (16 oz) package frozen strawberries, thawed (you can also use raspberries or blueberries). Stir in 2 tablespoons sugar. Set aside.

Filling
* 1 (16 oz) container low-fat cottage cheese
* 3 tablespoons egg beaters
* 1/2 teaspoon sugar

1. Mix until well blended. Spread about 2 tablespoons of the mixture down the middle of a crepe. Fold one side over and then the second side so that it is folded in thirds. Finally fold the top and bottom of each crepe to meet in the center to form the blintze.


2. In lightly greased nonstick skillet, over med-high heat, place blintze seam side down; cook 4 minutes or until golden brown. Turn over and cook another 4 minutes. Top with Strawberry sauce.

Crepes
* 1 cup all-purpose flour
* 1 cup milk
* 1/2 cup egg beaters (I think that is 2 eggs)
* 1 tablespoon melted butter

1. Mix all together really well until smooth. Heat a lightly greased skillet or crepe pan over med-high heat.

2. Pour in scant 1/4 cup batter, tilting pan to cover the bottom. Cook 1 to 2 minutes, turn over and cook 30 seconds to 1 minute more. Makes about 10 crepes.

10 servings, 161 calories, 2g fat, 2mg, cholesterol, 231mg sodium (Light Cooking page 52)