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.

Recipe by Cooking Light June 2007


Recipe Summary test

4 servings (serving size: 2 crepes and about 1/4 cup salsa)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

252 calories; calories from fat 29%; fat 8.1g; saturated fat 4.3g; mono fat 2g; poly fat 0.3g; protein 9.8g; carbohydrates 35.5g; fiber 2g; cholesterol 34mg; iron 0.6mg; sodium 195mg; calcium 182mg.