¼ cup Chobani® Vanilla Blended Greek Yogurt
½ cup 2% reduced-fat milk
¼ cup water
¼ teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon sugar
1 ½ cups part skim ricotta cheese
4 ounces softened cream cheese
¼ cup sifted powdered sugar
1 teaspoon lemon zest
½ teaspoon vanilla extract
1 cup Chobani® Low-Fat Plain Greek Yogurt
2 cups diced strawberries
¼ cup sugar
3 tablespoons unsalted butter
Combine all ingredients in a blender and blend until smooth. Transfer to a sealable container and refrigerate for an hour.
Heat a 9” crêpe pan or nonstick pan over medium heat. Coat with nonstick spray. Pour 1/3 cup of batter into the pan, then tilt in a circular motion until the batter coats entire bottom of the pan in a large, thin circle.
Let cook for 1 minute, or until the edges begin to brown slightly and the bottom is golden brown. Using a rubber spatula, gently loosen from pan, flip over, and let cook for an additional 30 seconds.
Remove from pan and transfer to a parchment-lined sheet pan. Cover loosely with plastic wrap to keep from drying out. Repeat process with remaining batter.
Combine all ingredients in a food processor and process until smooth. Transfer to a sealable container and refrigerate until ready to use.
In a mixing bowl, combine strawberries and sugar. Cover and let sit at room temperature for 15 minutes or until juices release.
Lay out each crêpe flat. Spoon 3 tablespoons of cheese filling along lower third of crêpe. Fold the bottom edge up just to cover the filling; then fold the 2 sides into the center. Roll up crêpe, ending the with seam on the bottom, creating a blintz. Repeat with remaining ingredients.
Melt butter in a sauté pan over medium heat. Cook blintzes for 2 minutes per side or until lightly crisp and golden brown. Remove from pan and transfer to a baking dish. Bake at 350ºF for 10 minutes to ensure egg inside filling is cooked through and cheese sets.
Top each portion with a dollop of yogurt and a spoonful of macerated strawberries and serve warm.
For a crunchier texture: Shallow-fry blintzes in a neutral oil.
For a lighter option: Lightly brush blintzes with melted butter before finishing in the oven.