Ingredients
Array
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[0] => Array
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[title] => eggs, large, raw
[ingredientid] => 14397
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[title] => milk, nonfat/skim, w/o add vit a
[ingredientid] => 21543
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[quantity] => 0.75
[measure] => cup
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[title] => oil, canola
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[measure] => tablespoon
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[quantity] => 0.25
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[d55d01df-c881-e514-6945-3b4fd75f64d3] => Array
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[title] => cheese, ricotta, part skim
[ingredientid] => 7520
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[quantity] => 15.00
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[title] => blueberries, fresh
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[quantity] => 2.00
[measure] => cup
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[f9638d1d-f4ae-f374-41e8-579d3a3532ac] => Array
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[title] => sugar, brown, packed
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[02ab34be-0648-a474-9d45-84ab437fc3d5] => Array
(
[title] => orange peel, fresh, grated
[ingredientid] => 22800
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[quantity] => 1.50
[measure] => teaspoon
[title_custom] =>
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[c0e6ba13-3f51-58a4-5d58-9caa1991ffa6] => Array
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[title] => orange juice, chilled
[ingredientid] => 22795
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[measure] => cup
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[69d4ac03-5d00-0ad4-9d62-a3499a5b8610] => Array
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[title] => cornstarch
[ingredientid] => 10269
[ingredientuuid] => 69d4ac03-5d00-0ad4-9d62-a3499a5b8610
[quantity] => 1.00
[measure] => tablespoon
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[1da53642-0672-b6d4-d56a-2b9e7d9dd673] => Array
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[title] => sugar
[ingredientid] => 32175
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[quantity] => 1.00
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[52ecf44a-6151-2df4-e13f-f127fb792d40] => Array
(
[title] => cardamom, ground
[ingredientid] => 5524
[ingredientuuid] => 52ecf44a-6151-2df4-e13f-f127fb792d40
[quantity] => 0.50
[measure] => teaspoon
[title_custom] =>
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)
)
-
2 eggs, large, raw
-
11/3 cup milk, nonfat/skim, w/o add vit a
-
3/4 cup flour, whole wheat
-
1 tbsp oil, canola
-
1/4 tsp salt, table
-
15 ounce-weight cheese, ricotta, part skim
-
2 cup blueberries, fresh
-
1/4 cup sugar, brown, packed
-
1 1/2 tsp orange peel, fresh, grated
-
1 cup orange juice, chilled
-
1 tbsp cornstarch
-
1 tbsp sugar
-
1/2 tsp cardamom, ground
Recipe Method
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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