Crepe: Water, Enriched Wheat Flour (Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic acid), Corn Starch, Egg Whites, Whole Eggs, Canola Oil, Dextrose, Unbleached Lecithin, Salt. Filling: Water, Dehydrated Potatoes (Potatoes, Mono and Diglycerides, Sodium Acid Pyrophosphate, Citric Acid) Canola Oil, Dry Onions, Salt, Decorticated Pepper.
Keep frozen until ready to use. Do not refreeze. Skillet: in skillet, heat ample amount of cooking oil, margarine or butter to cover surface. Add frozen blintzes. Over medium heat, lightly brown on each side turning occasionally. Serve with sour cream if desired. Conventional or toaster oven: Preheat oven to 350 degrees F. Place frozen blintzes on lightly oiled baking sheet. Bake for 15 minutes then turn blintzes over and bake for an additional 5 minutes.
Always refer to the actual package for the most accurate information