Prepare crepes: In blender or food processor, combine all crepe ingredients. Cover and blend about 1 minute, or until smooth. Pour batter into bowl; let stand 10 minutes to thicken slightly. Heat 7- to 8-inch nonstick skillet over medium-high heat; grease lightly. For each crepe, pour scant 1/4 cup batter into hot skillet. Immediately tilt pan to coat bottom evenly with thin layer of batter. Cook 45 seconds, or until top looks dry. Turn crepe; continue cooking about 20 seconds longer. Stack cooked crepes between sheest of waxed paper. (Crepes may be wrapped securely and frozen up to 3 months. Thaw overnight in the refrigerator.) Preheat oven to 400 F. Lighty spray 13- by 9-inch baking dish with cooking spray or grease lightly. Prepare filling. In medium bowl, combine ricotta cheese, cream cheese, sour cream, wheat germ, sugar and vanilla; mix well. Spoon about 2 tablespoons filling onto center of each crepe. Fold two sides of crepe over filling; fold up ends to form rectangle. Plae blintzes in prepared baking dish; brush lighty with melted margarine. Bake 10 to 15 minutes, or until heated through. To serve, top each blintz with fresh berries and additional sour cream; sprinkle with wheat germ. NOTE: Blintzes may be covered tightly and refrigerated several hours or overnight until ready to bake. Uncover; proceed as recipe directs. Per serving (1 blintz): About 140 cal, 10 g pro, 15 g car, 4 g fat, 26% cal from fat, 0 mg chol, 160 mg sod. Source: Womans Day Low-Fat Meals (Volume IV, Number 3) Typed for you by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip