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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Purists would probably faint at the blending of French and Russian tradition, but it was delicious and simple, especially since two of the steps use a blender. Make the crepe batter the day or night before for even quicker assembly. 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:
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.
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