1-1/2 cups skim milk
1 cup all-purpose flour
Nonstick cooking spray
1/2 teaspoon shortening
1 15-ounce carton low-fat or light ricotta cheese
2 tablespoons orange marmalade
1 tablespoon sugar
1/8 teaspoon ground cinnamon
2/3 cup light dairy sour cream
5 tablespoons orange marmalade
1/2 cup fresh raspberries or blueberries
For crepes, in a medium bowl combine egg, milk, and flour. Beat with rotary beater until well mixed. Spray an unheated 6-inch skillet or crepe pan with nonstick cooking spray. Preheat skillet over medium heat.
Remove from heat and pour in about 2 tablespoons batter. Lift and tilt skillet to spread batter. Return skillet to heat; cook 30 to 60 seconds or until browned on 1 side only.
Remove from pan. Repeat with remaining batter to make 15 crepes. Lightly brush skillet with shortening between cooking, as needed.