Very Berry Blintzes

• 2 egg whites
• 12 cup nonfat milk
• 12 tablespoon sugar
• 1 dash salt
• 14 cup flour
• 12 cup part-skim ricotta cheese
• 2 ounces cream cheese
• 12 cup sour cream, divided
• 1 tablespoon sugar
• 2 12 teaspoons toasted wheat germ, divided
• 12 teaspoon vanilla extract
• 12 tablespoon butter, melted
• 12 cup blueberries
• 14 cup raspberries
• 14 cup strawberry, sliced

1. In a bowl, whisk egg whites, milk, sugar and salt.
2. Add flour; beat until smooth.
3. Let stand 30 minutes.
4. Heat an 8-inch skillet coated with nonstick spray over medium heat.
5. For each blintz, pour 1/4 cup batter into center of skillet; turn pan to cover bottom.
6. Cook until light brown; turn and brown other side.
7. Cool on a wire rack.
8. When completely cool, stack with paper towels between.
9. For filling, beat ricotta, cream cheese, 1/4 cup sour cream, sugar, 1/2 TBS wheat germ and vanilla until well combined.
10. Spoon 1/4 cup filling onto each blintz, fold ends and sides over filling.
11. Arrange blintzes, seam side down in a 13x9x2-inch baking dish; brush with melted butter.
12. Cover and bake at 350 degrees until heated through, 10-15 minutes.
13. Top each blintz with berries and a dollup of sour cream.
14. Sprinkle with wheat germ.

egg whites, nonfat milk, sugar, salt, flour, ricotta cheese, cream cheese, sour cream, sugar, toasted wheat germ, vanilla, butter, blueberries, raspberries, strawberry

Taken from www.food.com/recipe/very-berry-blintzes-204192 (may not work)