Blintzes Suzette

• Crepes
• 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
• Suzette sauce
• 4 tablespoons butter
• 1/2 cup fresh orange juice
• 1/3 cup sugar
• 1 teaspoon fres lemon juice
• 1 tablespoon grated orange zest (optional)
• Blintz-y filling
• 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

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.

milk, flour, water, eggs, butter, sugar, salt, suzette sauce, butter, orange juice, sugar, lemon juice, orange zest, blintzy, cottage cheese, sour cream, sugar, vanilla, almond, lemon zest

Taken from www.food.com/recipe/blintzes-suzette-160613 (may not work)