Instructions: Preparation Time: 25 min.

FOR THE CREPES:
Beat eggs. Add flour, salt, sugar, and cinnamon. Mix. Add 1/4 of the milk and oil. Whisk. Add remaining milk. Heat crepe pan over medium heat and spray lightly with cooking oil. Ladle two tablespoons of the batter into the pan and tilt the pan to cover the bottom with a thin, even coating.

Cook the crepe until small bubbles form on the surface and it is barely firm, 30 seconds to 1 minute. Flip and repeat until crepe is done.

FOR THE FILLING

In a blender, mix cottage cheeses, sugar, and Amaretto until smooth. Set aside in refrigerator. Spread about 2 tablespoons of cottage cheese mixture on each crepe. Roll crepe tootsie roll style.

FOR THE SAUCE

me people like to fill the crepe and then let it In a cook and serve skillet, boil water. Add cherries. Allow mixture to boil again. Reduce heat to low and simmer for 5 minutes. Stir in sugar and Amaretto. Pour warm sauce over filled crepes.

NOTES : I like to make the filling and sauce beforehand, so I can eat the crepes fresh. Some people like to fill the crepe and then let it simmer in the sauce to heat through. I admit that this latter method is more convenient, but Im scared that the my low fat filling will curdle. Also, I usually use frozen cherries and omit using the water for the sauce. Finally, I like to top the blintzes with some sweetened light sour cream.

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