Instructions: To prepare the crepes: Pour the milk into the bowl of a food processor or the pitcher of a blender. Add the flour and process until smooth. Add the egg whites, sugar and salt and process until smooth. Chill for 2 hours.

Spray a 10-inch nonstick skillet with nonstick cooking spray. Place it over medium-high heat and heat until hot. Pour about 1/4 cup of the crepe batter into the center of the skillet. Pick up the pan and rotate it to spread the batter around the skillet to make a very thin pancake. Place over the heat. When bubbles appear on the surface of the pancake and the top is dry, quickly turn over the pancake with a spatula to lightly brown the other side. Turn the crepe onto a plate to cool. Repeat with the remaining batter.

(The crepe-making technique takes practice, and the first few almost never turn out right. The number of finished crepes will depend on the size of the skillet you use and the number of practice crepes you make.)

To prepare the filling: Combine all of the filling ingredients, stirring well until mixed. To assemble the blintzes: Preheat the oven to 350 degrees. Spray a baking pan or sheet with butter-flavored nonstick cooking spray; set aside. Place one crepe on a flat surface. Spoon 2-3 tablespoons of filling in a line down one edge of the crepe. Begin rolling the crepe over the filling, tucking in the sides as you go, egg-roll style. Place the rolled blintz on the prepared pan, seam side down. Repeat with the remaining crepes and filling.

Spray the tops of the blintzes with a little more butter-flavored spray and bake for 15-20 minutes until lightly browned. Remove from the oven and serve hot with unsweetened applesauce.

NOTES : Its customary during the eight-day observance to eat dairy-based foods and foods cooked in oil. Here is a low-fat version of a traditional dish. Cooks note: Blintzes are crepes filled with a sweetened cheese mixture. For a variation, use orange juice for 1 cup of the milk in the batter.

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