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Cheese Blintzes
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makes about 8 blintz


For blintzes:
4 eggs
1 cup flour
1⁄3 cup sugar
3/4 cup milk
1/4 cup water
1 teaspoon vanilla
Pinch of salt
Nonstick cooking oil spray
1/4 cup vegetable oil for frying

For filling:
1 cup low fat ricotta cheese
8 ounces Neufchatel cheese, softened
1/4 cup sugar
1 egg yolk
2 teaspoons fresh lemon juice
1 teaspoon vanilla
Pinch of salt

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1. Combine all blintz ingredients together using a blender or electric hand mixer until the batter is smooth.
2. Coat a nonstick skillet with cooking spray and heat over medium heat.
3. Pour the blintz batter by 1⁄3 cupful into the pan, then tilt the pan in a circular motion until the batter coats the entire bottom of the pan in a large, thin circular shape.
4. Let each blintz cook for 60-75 seconds until the edges brown and the bottom is lightly golden. Do not flip the blintz to cook the other side. Use a spatula to take the blintz out of the pan and place it on a plate. Keep the blintzes separated by pieces of parchment paper to prevent sticking.
5. Put all of the filling ingredients into a mixing bowl and combine well with a fork.
6. Put 3 tablespoons of filling mixture on the lower part of the blintz, about an inch from the edge. Fold up over filling, tucking in edges like a burrito.
7. Heat 1/4 cup oil over medium high heat. Fry blintzes flap-side down for 1-1/2 to 2 minutes until they’re brown and crispy. Flip and fry another 2 minutes.

Per serving (1 blintz): 315 calories, 17g fat, 6g sat fat, 30g carbohydrates, 11g protein, 143mg sodium, trace fiber, 140mg calcium

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