Prepare the salsa and assemble the blintzes up to two hours ahead of serving time. Just brush the crepes with melted butter and heat them at the last minute for an impressive dessert.
2/3 cup diced peeled ripe mango
2/3 cup sliced strawberries
2/3 cup sliced banana
3 tablespoons mango chutney
1 cup part-skim ricotta cheese
3 tablespoons powdered sugar
1 teaspoon vanilla extract
8 (9-inch) packaged French crepes (such as Melissa's)
2 teaspoons butter, melted
How to Make It
To prepare salsa, combine the first 4 ingredients in a bowl; toss gently. Cover and chill.
Preheat oven to 450°.
To prepare blintzes, combine ricotta, sugar, and vanilla, stirring well. Spoon 2 tablespoons cheese mixture in center of each crepe; fold sides and ends over. Place seam side down in a 13 x 9-inch baking dish coated with cooking spray. Brush butter over crepes. Bake at 450° for 6 minutes or until lightly browned. Serve salsa over crepes.