3/4 c. skim milk
1 c. all-purpose flour
1 container (1 c.) Egg Beaters
About 1/3 c. 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 1 tablespoonful 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.