Citrus and Blueberry Blintzes

1 Lg. Egg
1 Cup fat-free milk
3/4 Cup all-purpose flour

FILLING
15 Oz. Part-skim ricotta cheese
6 Tbsp. Orange marmalade, divided
1 Tbsp. Patricia and Paul Tangerine Balsamic Vinegar
1 Tbsp. Granulated sugar or Sugar Substitute
1/8 Tsp. Ground cinnamon
2 Cups fresh blueberries, divided

2/3 Cup reduced-fat sour cream or fat-free Greek yogurt
2 Tbsp. Patricia and Paul Blood Orange Olive Oil
1/2 Cup Mandarin orange segments, drained

DIRECTIONS

1) In a large bowl, whisk egg, milk and flour until blended. Refrigerate, covered, 1 hour.

2) Preheat oven to 350°. Brush a 6-inch non-stick skillet with the blood orange olive oil and heat over medium heat on the stove.

3) Use 1/4 cup measuring cup and pour the batter into the center of pan. Quickly lift and tilt the pan to coat the bottom evenly. Cook until top appears dry; using a spatula, flip the crepe over and cook 15-20 seconds longer or until bottom is cooked. Remove to a plate. Note. The crepes will have little to no color. It might be light brown in spots and that is just fine.

4) Repeat with the remaining batter. Pile up the crepes on a plate. Don’t worry, they don’t stick together.

5) Then, in a small bowl, mix the ricotta cheese, 2 tablespoons marmalade, tangerine balsamic vinegar, sugar or sugar substitute, and cinnamon. Spoon about 2 tablespoons mixture onto each crepe; top with 1 tablespoon blueberries. Fold opposite sides of crepes over filling, forming a rectangular cylinder. Place blintzes on a baking sheet lightly brushed with the flavored olive oil, seam side down. Bake, uncovered, 12-15 minutes until heated through.

6) Serve with sour cream or yogurt, the remaining marmalade, blueberries and mandarin segments. Enjoy.