CHEESE BLINTZES
Makes 4 servings

Basic Crepes (recipe follows)
1 container (15 ounces) ricotta or light ricotta cheese
2 tablespoons powdered sugar
1 teaspoon vanilla
1/8 teaspoon ground nutmeg
1 tablespoon margarine or butter, melted
Additional powdered sugar
Sour cream
Applesauce
Strawberry or raspberry preserves

Prepare Basic Crepes. Preheat oven to 350F. Generously grease 13X9-
inch baking dish.

Process ricotta cheese, 2 tablespoons powdered sugar, vanilla and
nutmeg in food processor about 30 seconds or until smooth. Place about
3 tablespoons cheese mixture in center of each crepe. Fold bottom edge
of crepe up to partly cover filling; fold in side edges, then roll up
completely to enclose filling.

Place blintzes seam side down in prepared dish; brush tops with melted
margarine. Bake uncovered 15 to 20 minutes or until heated through.
Sprinkle with additional powdered sugar. Serve with sour cream,
applesauce and preserves. Garnish as desired.


BASIC CREPES
Makes about 1 dozen crepes

1-1/2 cups milk
1 cup all-purpose flour
2 eggs
1/4 cup butter or margarine, melted and cooled, divided
1/4 teaspoon salt

Combine milk, flour, eggs, 2 tablespoons butter and salt in food
processor; process using on/off pulsing action until smooth. Let stand
at room temperature 30 minutes.

Heat 1/2 teaspoon butter in 7- or 8-inch crêpe pan or skillet over
medium heat.  Pour 1/4 cup batter into hot pan. Immediately rotate pan
back and forth to swirl batter over entire surface of pan.

Cook 1 to 2 minutes or until crêpe is brown around edges and top is
dry. Carefully turn crêpe with spatula and cook 30 seconds more.
Transfer crêpe to waxed paper to cool. Repeat with remaining batter,
adding remaining butter only as needed to prevent sticking.

Separate each crêpe with sheet of waxed paper. Cover and refrigerate up
to 1 day or freeze up to 1 month before serving.