Ingredients
4 large egg whites1 cup fat-free milk1/2 cup all-purpose flour1 tablespoon sugar1/8 teaspoon salt1 cup part-skim ricotta cheese4 ounces reduced-fat cream cheese3/4 cup reduced-fat sour cream, divided2 tablespoons sugar1 tablespoon plus 2 teaspoons toasted wheat germ, divided1 teaspoon vanilla extract1 tablespoon butter, melted1 cup unsweetened blueberries1/2 cup unsweetened raspberries1/2 cup unsweetened sliced strawberries
Preparation
In a large bowl, combine the egg whites and milk. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 1/4 cup batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
For filling, in a small bowl, beat ricotta and cream until smooth. Beat in 1/2 cup sour cream, sugar, 1 tablespoon wheat germ and vanilla until blended. Spoon about 1/4 cup onto each blintze; fold ends and sides over filling.
Arrange blintzes folded side down in a 13-in. x 9-in. baking dish; brush with melted butter. Cover and bake at 350° for 10-15 minutes or until heated through. Top each blintze with berries and dollop of remaining sour cream. Sprinkle with remaining wheat germ.
