Blintzes Suzette

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 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
• 4 tablespoons butter
• 1/2 cup fresh orange juice
• 1/3 cup sugar
• 1 teaspoon fres lemon juice
• 1 tablespoon grated orange zest (optional)
• 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

Recipe

• 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.