Crepe: Water, Enriched Wheat Flour (Niacin, Iron, Thiamine Mononitrate, Riboflavin), Corn Starch, Whole Eggs, Egg Whites, Canola Oil, Dextrose, Unbleached Lecithin, Salt. Filling: Cottage Cheese (Cultured Skim Milk), Water, Sugar, Farina, Sour Cream (Cultured Skim Milk, Cream, Modified Food Starch, Sodium Phosphate, Locust Bean Gum, Guar Gum, Carrageenan and Potassium Sorbate), Whole Eggs, Salt.
Keep frozen until ready to use. Do not refreeze. Skillet: In skillet, heat 2 tbsp. margarine or butter. Add frozen blintzes; over medium heat lightly brown on both sides. 12 servings. Serve with sour cream and fruit preserves or fresh fruit. Conventional or toaster oven: Pre-heat oven to 350 degrees F. Place frozen blintzes on lightly oiled baking sheet. Bake for approximately 20 minutes. 12 servings.
