Orange Blintzes
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Orange Blintzes

1. White sugar - 2 tablespoons
2. Grated orange zest - 1 teaspoon
3. Salt - ¾ teaspoon
4. All-purpose flour - 1 cup
5. Milk - ¼ cup
6. Vanilla yogurt - ¼ cup
7. Extra-virgin olive oil - 2 tablespoons
8. Eggs - 4
9. Orange juice - ½ cup
10. Egg - 1
11. White sugar - 3 tablespoons
12. Unsalted butter, melted - 2 tablespoons
13. Small curd cottage cheese - 1 (16 ounce) package
14. Dry bread crumbs - 5 tablespoons
15. Grated orange zest - 1 tablespoon
16. Unsalted butter - 2 tablespoons

How to cook deliciously - Orange Blintzes

1. Stage

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. Stage

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. Stage

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. Stage

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.