Blintzes Suzette

Name: Blintzes Suzette
Ingredients: Crepes; 1/2 cup milk; 1/2 cup flour; 1/4 cup lukewarm water; 2 large eggs; 2 tablespoons butter, melted; 1 1/2 tablespoons sugar; 1 pinch salt; Suzette sauce; 4 tablespoons butter; 1/2 cup fresh orange juice; 1/3 cup sugar; 1 teaspoon fres lemon juice; 1 tablespoon grated orange zest (optional); Blintz-y filling; 1/2 cup cottage cheese; 1/2 cup sour cream or 1/2 cup milk yogurt; 1 tablespoon sugar; 1 teaspoon vanilla extract; 1/4 teaspoon almond extract; 1 pinch of grated lemon zest

21 ingredients

6 steps

Ingredients

Crepes
1/2 cup milk
1/2 cup flour
1/4 cup lukewarm water
2 large eggs
2 tablespoons butter, melted
1 1/2 tablespoons sugar
1 pinch salt
Suzette sauce
4 tablespoons butter
1/2 cup fresh orange juice
1/3 cup sugar
1 teaspoon fres lemon juice
1 tablespoon grated orange zest (optional)
Blintz-y filling
1/2 cup cottage cheese
1/2 cup sour cream or 1/2 cup milk yogurt
1 tablespoon sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 pinch of grated lemon zest

Directions

1

Combine the crepe ingredients in a blender or food process and process until well blended. Let rest 30 minutes, or cover and refrigerate for up to 2 days.(This allows the glutens to relax, for tender crepes.).
2

Combine the suzette ingredients in a small skillet and set over low heat to simmer for several minutes until thickened. (It's a fairly thin sauce even when thickened.)
3

Combine the blintz-y filling ingredients in a blender and process until smooth.
4

Heat a crepe pan over medium heat. Melt a little butter in it and pour in 1/4 cup crepe batter. Quickly tilt the pan so batter covers the bottom. Cook until the top is set and underside is golden. Turn and cook for a few seconds until brown. Remove to a piece of waxed paper. Repeat with remaining batter, separating crepes with waxed paper.
5

Roll about 2 tablespoons of the sweet filling in the crepes and top with Suzette sauce.
6

You'll have a couple of leftover crepes -- freeze them for up to a month.