Fruit-Topped Blintzes

When I made these Gehrig exclaimed, "Smells good, Momma!"

6-8 Servings
Prep: 25 min. Cook: 15 min.

Ingredients

BLINTZES:
9 eggs
1 cup all-purpose flour
1/4 cup cornstarch
1/8 teaspoon salt
3 cups milk

FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup confectioners' sugar
Pureed raspberries or strawberries
Whipped cream, optional
Fresh raspberries or strawberries, optional
Directions
•In a large bowl, beat eggs. Add flour, cornstarch and salt; stir
until smooth. Stir in milk.

•Heat a lightly greased 8-in. nonstick skillet; pour 1/3 cup batter
into the center of skillet. Lift and tilt pan to evenly coat bottom.
Cook until top appears dry; turn and cook 15-20 seconds longer. Keep
in a warm oven, covered with foil. Repeat with remaining batter.

•For filling, in a small bowl, beat cream cheese and confectioner's'
sugar until smooth. Place about 2 tablespoons in the center of each
blintz; overlap sides and ends on top of filling. Place folded side
down. Top with pureed berries; garnish with whipped cream and fresh
berries if desired. Yield: 6-8 servings.

Nutrition Facts: 1 serving (2 each) equals 340 calories, 19 g fat (10 g saturated fat), 283 mg cholesterol, 237 mg sodium, 29 g carbohydrate, trace fiber, 14 g protein.