Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Ricotta cheese |
| 1 \N | Egg; slightly beaten |
| 1 tablespoon | Sugar |
| ¼ teaspoon | Almond extract (up to 1/2) |
| 2 tablespoons | Butter; melted |
| 10 \N | Crepes |
Combine all ingredients except butter and blend well. Place 2 Tbsp. of filling in each crepe and fold opposite sides to center to form a package.
Place seam side down in buttered baking dish and refrigerate overnight.
Heat oven to 400. Brush blintzes with melted butter. Bake 18 to 22 minutes or until golden brown.
Posted to EAT-L Digest by Beartooth Ranch <beartooth@...> on Sep 18, 1997