1 1/2 cups skim milk
1 cup all-purpose flour
Nonstick cooking spray
1/2 teaspoon shortening
1 15 ounce carton low-fat or light ricotta cheese
2 tablespoons orange marmalade
1 tablespoon sugar
1/8 teaspoon ground cinnamon
2/3 cup light dairy sour cream
5 tablespoons orange marmalade
1/2 cup fresh raspberries or blueberries
1. For crepes, in a medium bowl combine egg, milk, and flour. Beat with rotary beater until well mixed. Spray an unheated 6-inch skillet or crepe pan with nonstick cooking spray. Preheat skillet over medium heat. Remove from heat and pour in about 2 tablespoons batter. Lift and tilt skillet to spread batter. Return skillet to heat; cook 30 to 60 seconds or until browned on 1 side only. Remove from pan. Repeat with remaining batter to make 15 crepes. Lightly brush skillet with shortening between cooking, as needed.
2. Spray a shallow baking pan with nonstick cooking spray. Set aside. For filling, in a bowl combine ricotta cheese, the 2 tablespoons orange marmalade, the sugar, and cinnamon. Spoon about 2 tablespoons filling onto the unbrowned side of a crepe; spread out slightly. Fold in half. Fold in half again, forming a wedge. Arrange in prepared pan. Repeat with remaining filling and crepes.
3. Bake in a 350 degree F oven for 15 to 20 minutes or until heated through. To serve, spoon 2 teaspoons of sour cream and 1 teaspoon of marmalade onto each blintz. Sprinkle with berries. Makes 15 servings.