** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Keep crepes covered to prevent them from drying out.
3. Mix cottage cheese, 1/2 cup sour cream, the sugar vanilla and lemon peel.
4. Spoon about 1-1/2 tablespoons of the cheese mixture onto browned side of each crepe.
5. Fold sides of crepe up over filling, overlapping edges; roll up.
6. Heat margarine in 12-inch skillet over medium heat until bubbly.
7. Place blintzes, seam sides down, in skillet.
8. Cook, turning once, until golden brown. Top each with rounded tablespoon sour cream and about 3 tablespoons pie filling.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Cheese, Cherry, Natural Sweeteners allergies.
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