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Breakfast crepes

Covered with marmalade, light cream and berries, these small, thin pancakes give a tasty start to your day. They're also a welcome addition to a post-weight loss surgery diet.

Ingredients

1 egg
1 1/2 cups skim milk
1 cup all-purpose flour
1/2 teaspoon shortening
1 15-ounce carton low-fat ricotta cheese
2 tablespoons orange marmalade
1 tablespoon sugar
1/8 teaspoon ground cinnamon
2/3 cup light sour cream
5 tablespoons orange marmalade
1/2 cup fresh raspberries

Directions

1. For crepes, in medium bowl combine egg, milk, and flour. Beat until well mixed. 
2. Spray an unheated 6-inch skillet with nonstick cooking spray. Preheat skillet over medium heat.  Remove from heat and add 2 tablespoons batter. Lift and tilt skillet to spread batter. Return to skillet to heat; cook 30 to 60 seconds or until browned on one side only. Remove from pan. 
3. Repeat with remaining batter to make 15 crepes. Lightly brush skillet with shortening between cooking, as needed.
 
4. Spray a shallow baking pan with nonstick spray. Set aside. 
5. For filling, in a bowl combine ricotta cheese, 2 tablespoons marmalade, sugar, and cinnamon. Spoon 2 tablespoons filling onto the unbrowned side of a crepe; spread out slightly. Fold in half. Fold in half again, forming a wedge. Arrange in prepared pan. Repeat with remaining filling and crepes.
6. Bake in preheated 350 degrees Fahrenheit oven for 15 to 20 minutes or until heated through. 
7. To serve, spoon 2 teaspoons of sour cream and 1 teaspoon of marmalade onto each blitz. Sprinkle with raspberries.