3/4 c. skim milk
1 c. all purpose flour
1 carton Egg Beaters
1/3 c. regular or sweet unsalted butter
1 (16 oz.) can sliced peaches packed in juice, well drained & diced
1/2 c. chopped, cooked prunes

Alternately add skim milk and flour to Egg Beaters, mixing until well combined. Melt 1 teaspoon butter; use to lightly grease a 6" skillet. Heat skillet. Pour in a thin covering of prepared batter (about 2 tablespoons) just to cover bottom of pan. Tilt pan from side to side to distribute batter evenly. Cook on one side until batter blisters. Turn out onto a clean cloth or waxed paper. Repeat with remaining batter to make 16 blintzes, using melted butter as needed. Combine peaches and prunes. Place one tablespoon of mixture on each blintz. Fold in sides to form a square. Melt 2 tablespoons butter in a large skillet. Brown squares on both sides. Serve hot. Makes 16 blintzes.