Recipe by Cooking Light October 1997
Credit: BECKY LUIGART-STAYNER
You can make these blintzes ahead for dessert or brunch. Refrigerate the filled blintzes, then sauté them just before you're ready to serve.
176 calories; calories from fat 29%; fat 5.7g; saturated fat 2.2g; mono fat 1g; poly fat 1.2g; protein 9.1g; carbohydrates 22.1g; fiber 1.9g; cholesterol 63mg; iron 0.7mg; sodium 256mg; calcium 82mg.