Buckwheat Blintzes With Greek Yogurt Ricotta Filling and Mixed Berries
Ingredients
- 1/2 Cup Greek yogurt, such as Plain Stonyfield Greek Yogurt
- 1/2 Cup fat-free ricotta cheese
- 1 Tablespoon sugar
- Pinch of fine sea salt
- 1/2 Cup Greek yogurt, such as Plain Stonyfield Greek Yogurt
- 4 large eggs
- 1 Tablespoon honey
- 1/8 Teaspoon fine sea salt
- 1/3 Cup buckwheat flour
- 2 Tablespoons gluten-free oat flour
- Nonfat cooking spray
- 1 Cup mixed blueberries, strawberries, raspberries, and blackberries, for serving
- Maple syrup, for serving (optional)
Instructions
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