Ingredients for Blintzes or  French Crepes:
1 cup all purpose flour
pinch salt
2 large eggs
1 1/2 cups milk
1 tbs. canola or sunflower oil or non-stick spray

Ingredients for filling: 
1 (15-ounce) carton low-fat or light ricotta cheese
1  tablespoon sugar

Directions:

1. Whisk together the eggs, flour, salt, milk and oil until the mixture is the consistency of cream.  This can
   also be done easily in a blender.  Pour the mixture through a sieve to remove any lumps.

2. Heat a 6 or 7 inch non-stick skillet or omelet pan over medium heat and lightly oil or spray the bottom
   of the pan. 

3. Using a small ladle, pour a small amount of batter in the pan, swirling at the same time, so it coats the bottom of the pan.  Cook for one minute or until the edges start turning brown on 1 side only.

4. Turn onto a dinner plate and continue making crepes until all the batter is used.

5. Spray a shallow baking pan with nonstick cooking spray. Set aside. 

6. For filling, in a bowl combine ricotta cheese and the sugar.  Spoon about 2 tablespoons filling onto the
   un-browned side of a crepe; spread out slightly. Fold in half. Fold in half again, forming a wedge. Arrange
   in prepared pan. Repeat with remaining filling and crepes.

7. Bake in a 350 degree F oven for 15 to 20 minutes or until heated through. 

8. Serve with favorite jam or Pear and Apple Sauce (Recipe follows)

Pear Apple Sauce
(Makes 4 cups)

Ingredients:
2 pears ( Comice, Anjou, or Bartlett)
2 apples (Granny Smith, McIntosh, Fuji, Golden delicious)
2 tablespoons freshly squeezed lemon juice
1/2 cup apple juice
1/4 cup sugar
1/2 teaspoon cinnamon

Directions:

1. Core, peel and cut the pears and apples into large chunks.
2. Put all the prepared fruit into a large, heavy pot, add the lemon juice and mix well to prevent discoloration.
3. Add the remaining ingredients and bring to the boil.  Reduce the heat and simmer, partially covered, for
   about 15 minutes or until the fruit is tender.
4. Uncover the pot, stir and cook for 5 minutes more.
5. Coarsely mash the apples with the cooking juices. Cool to room temperature, then refrigerate, covered,
   until ready to use, up to 5 days.