CREPE BATTER:
3/4 cup whole-wheat pastry flour
1 cup skim milk or soy milk
4 tablespoons cornstarch
1 small banana, peeled and mashed

FILLING:
1 cup low-fat cottage cheese
1/4 cup raisins
1/4 teaspoon ground cinnamon

Mix the batter ingredients in a bowl. Heat a nonstick pan lightly coated
with nonstick cooking spray over medium heat. Pour in about 6 or 7
tablespoons of batter into the pan to make a crepe. Lift and tilt pan
gently to spread the batter evenly and thinly. Cook until top is
slightly dry. Remove with a spatula and place on a napkin. Repeat with
remaining batter. Preheat the oven to 350° F.
Combine the filling ingredients in a bowl. Place a few tablespoons of
the filling in the center of each crepe. Roll up and fold the ends under
to make rectangular "packages". Place the blintzes in a lightly oiled
baking pan. Bake until golden, about 30 minutes.
 
 

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