Ingredients:
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
Directions:
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.).
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.)
Combine the blintz-y filling ingredients in a blender and process until smooth.
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.
Roll about 2 tablespoons of the sweet filling in the crepes and top with Suzette sauce.
You’ll have a couple of leftover crepes — freeze them for up to a month.
Servings: 8
Time preparation: 15 min.
Time total: 35 min.