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Cheese Blintzes

Crêpes:
2 Tbsp. / 30 mL Melted Butter
1-1/2 Cups / 375 mL Milk
2/3 Cup / 160 mL All-Purpose Flour
1/2 teas. / 2.5 mL Salt
1/8 teas. / 0.6 mL Watkins Cinnamon
3 Egg

Filling:
2 Packages (8 oz. / 227 g each) Reduced-Calorie Cream Cheese, softened
1 Cup / 250 mL Low-Fat Cottage Cheese
1 Egg
3 Tbsp. / 45 mL Powdered Sugar
1 teas. / 5 mL Watkins Vanilla, Double Strength
1/2 teas. / 2.5 mL Watkins Almond Extract

Topping:
1/2 Can (21-oz. / 510-g size) Blueberry Pie Filling
1/2 Cup / 125 mL Reduced-Calorie Sour Cream
2 Tbsp. / 30 mL Sugar
1/2 teas. / 2.5 mL Watkins White Vanilla Extract

To make crêpes:
At least 2 hours before serving, beat all ingredients with a wire whisk. Refrigerate batter for 2 hours. Brush 7-inch / 18-cm crêpe pan (or any rounded-bottom non-stick skillet) lightly with additional butter; heat over medium heat until a drop of water sizzles and rolls off. Pour in a scant 1/4 cup / 60 mL batter, tilting pan to coat bottom. Cook 1 minute or until top is set. Loosen edges of crêpe, shaking pan gently to loosen. Invert onto waxed paper. Repeat with remaining batter, stacking crêpes between waxed paper.

Combine filling ingredients in mixing bowl. With mixer at medium speed, beat until smooth. Place 1/4 cup / 60 mL filling in center of browned side of each crêpe; fold left and right sides over filling and overlap ends to make a package; set aside.

Heat pie filling over low heat; keep warm. Combine other topping ingredients in small bowl; mix well.

To serve:
In 10-inch / 25-cm skillet over medium heat, melt 1 Tbsp. / 15 mL butter. Cook half of the filled blintzes at a time until golden. Serve hot with warm pie filling and sour cream topping. Makes 12 servings.

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