1. For crepes, in a medium bowl combine eggs, milk, whole wheat flour, oil and salt; beat with a wire whisk or rotary beater until well mixed. Heat a lightly greased 6-inch skillet over medium heat; remove from heat. Spoon in 2 tablespoons of the egg mixture; lift and tilt skillet to spread egg mixture. Return to heat; cook on one side only for 1 to 2 minutes or until brown. Invert over clean, white paper towels; remove crepe. Repeat with the remaining egg mixture, lightly greasing skillet occasionally.

2. For filling, in another medium bowl combine ricotta cheese, 1 cup of the blueberries, brown sugar and 1 teaspoon of the orange peel. Fill each crepe, browned side down, with a rounded tablespoon of the filling. Roll up.

3. Place blintzes in a 3-quart rectangular baking dish. Bake, uncovered, in a 400 F. oven for 15 to 20 minutes or until heated through.

4. Meanwhile, for sause, in a small saucepan stir together the remaining 1/2 teaspoon orange peel, the orange juice, cornstarch, granulated sugar and cardamom. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in the remaining 1 cup blueberries. Spoon the sauce over warm blintzes.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.