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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Delicious, subtle orange flavor highlights this old world favorite. Whether for holidays or if I need a ticket out of the doghouse, my wife loves these and eats 'em about as fast as I can make 'em. Don't be scared, blintzes are actually very easy to make. They fill the house with a unique baking/frying smell which shouts, Comfort food is on the way! I hope you enjoy these as much as we do. Ingredients:
2 tablespoons white sugar |
1 teaspoon grated orange zest |
3/4 teaspoon salt |
1 cup all-purpose flour |
1/4 cup milk |
1/4 cup vanilla yogurt |
2 tablespoons extra-virgin olive oil |
4 eggs |
1/2 cup orange juice |
1 egg |
3 tablespoons white sugar |
2 tablespoons unsalted butter, melted |
1 (16 ounce) package small curd cottage cheese |
5 tablespoons dry bread crumbs |
1 tablespoon grated orange zest |
2 tablespoons unsalted butter |
Directions:
1. Mix 2 tablespoons of sugar, 1 teaspoon of orange zest, salt, and flour in a small bowl. Combine milk and yogurt in a separate bowl. Stir in olive oil and mix until smooth. Beat 4 eggs in a large bowl, then add orange juice. Stir in the yogurt mixture followed by the flour mixture. Beat until smooth. Allow batter to rest at room temperature for 1 hour.
2. Beat 1 egg with 3 tablespoons of sugar, then add butter and cottage cheese, mixing until smooth. Stir in the bread crumbs and 1 tablespoon of orange zest. Refrigerate until the batter is ready.
3. Lightly butter a 6 inch skillet, and heat over medium heat. For each crepe, pour 1/4 cup of the batter into the skillet, and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown. Run a spatula around the edge of the skillet to loosen; flip the crepe, and cook until the other side has turned light brown. Stack the crepes in a clean kitchen towel, placing waxed paper between each.
4. Place 2 to 3 tablespoons of the filling onto the golden side of the crepe. Roll the crepe up and repeat until all the blintzes are made. Heat 2 tablespoons of butter in a large skillet and fry 4 to 5 blintzes at a time until golden brown, about 2 minutes on each side.
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