2 c. Ricotta cheese
2 tbsp. sugar
1 tsp. vanilla
2 eggs, beaten
8 (8 inch) flour tortillas
1 (16 oz.) can sliced pears in light syrup
Cinnamon
Oil
Powdered sugar

Combine Ricotta cheese, sugar, vanilla and 1 tablespoon of beaten eggs in mixing bowl. Mix well and set aside. Heat a dry 10 inch skillet over medium heat. Place each tortilla in skillet for a few seconds to soften. Place warm tortilla on a plate and place about 1 cup cheese mixture near one edge of the tortilla.

Top with 2 to 3 pear slices and sprinkle with cinnamon. Brush the edge of the tortilla with beaten egg, fold over the edges and roll up like a burrito. Repeat with remaining tortillas. Heat 1 to 2 tablespoons oil in skillet over medium heat.

Brush outside of blintzes with beaten egg and cook in oil, turning until golden brown and heated through. Dust with powdered sugar and serve. Serves 4.