Cheese Blintzes

This time of year seems to feel a bit heavy sometimes with all the rich Holiday foods surrounding us. Here is a dish that lightens up without sacrificing tastiness and that "indulgent" feeling that we love.
Cheese Blintzes
Crepes:
1 1/2 cup flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups skim milk
3 egg whites
1 tablespoon butter
1/2 teaspoon vanilla extract
Beat together all ingredients until smooth. Heat a non-stick skillet or seasoned crepe pan over medium high heat. Pour scant 1/4 cup of batter into pan and tilt to coat bottom. Cook until top side is set, then turn over and cook a few seconds more. Remove to a rack and cool. Makes about 15 crepes.
Filling:
1 cup fat free ricotta cheese
8 ounces fat free cream cheese
2 tablespoons sugar
1 teaspoon almond extract
1 teaspoon lemon zest
Heat oven to 350 degrees. Mix ingredients together and place 1 heaping tablespoon in the center of a crepe. Fold bottom up, sides in and top down to form a square packet. Place seam side down in a greased baking dish. Repeat with remaining crepes. Cover dish tightly with foil and bake for 20  minutes. Serve warm plain or with jam, pie filling, gingered fresh fruit salad, etc.

Hints: These are low fat, low calorie--1 gram fat per blintz and 106 calories (with out the topping). Low sodium and high protein. These crepes are rustic feeling rather than the super thin kind. They seem to hold up to the filling better this way but using a simple crepe works fine as well. These blintzes are not super sweet and make for a nice breakfast or brunch dish but are appropriately served for dessert, too. Toppings are open to your imagination!

I created this recipe close to 20 years ago and it stands the test of time. It is still one of my favorites to eat and to serve. People seem to enjoy the little bundles of flavor and texture anytime I present them, Winter, Spring, Summer or Fall. They can be presented as a bit exotic if topped one way and very comforting and homey topped another.