orange blintzes

Ingredients

• Servings: 12
• 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

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 2 hrs


• 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.
• 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.
• 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.
• place 2 to 3 tablespoons of the filling 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.