Blintzes Suzette

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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.

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Steps

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Combine the crepe ingredients in a blender or food process and process until well blended.

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Let rest 30 minutes , or cover and refrigerate for up to 2 days.

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Combine the suzette ingredients in a small skillet and set over low heat to simmer for several minutes until thickened.

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

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Heat a crepe pan over medium heat.

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Melt a little butter in it and pour in 1 / 4 cup crepe batter.

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Quickly tilt the pan so batter covers the bottom.

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Cook until the top is set and underside is golden.

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Turn and cook for a few seconds until brown.

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Remove to a piece of waxed paper.

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Repeat with remaining batter , separating crepes with waxed paper.

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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"]".

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Ingredients

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milk, flour, water, eggs, butter, sugar, salt, fresh orange juice, lemon juice, orange zest, cottage cheese, sour cream, vanilla extract, almond extract, lemon zest