Blintzes Suzette Recipes

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BLINTZES SUZETTE



Blintzes Suzette image

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.

Provided by fluffernutter

Categories     Breakfast

Time 35m

Yield 8 serving(s)

Number Of Ingredients 18

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
4 tablespoons butter
1/2 cup fresh orange juice
1/3 cup sugar
1 teaspoon fres lemon juice
1 tablespoon grated orange zest (optional)
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

Steps:

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

Nutrition Facts : Calories 233.7, Fat 14.2, SaturatedFat 8.5, Cholesterol 86.2, Sodium 167, Carbohydrate 21.8, Fiber 0.2, Sugar 13.8, Protein 5.2

CREPES SUZETTE



Crepes Suzette image

Provided by Bobby Flay

Categories     dessert

Yield 4 Servings

Number Of Ingredients 15

1 1/2 cups all-purpose flour
Pinch salt
3 eggs
1/2 cup sugar
2 cups milk
1 tablespoon orange liqueur (recommended: Grand Marnier)
1 teaspoon vanilla extract
1 tablespoon orange zest
1/2 cup clarified butter
1 1/2 cups freshly squeezed orange juice
2 tablespoons sugar
2 teaspoons grated orange zest
2 tablespoons orange liqueur (recommended: Grand Marnier)
3 oranges, peeled and sectioned
Vanilla ice cream, for serving

Steps:

  • Whisk together the flour and salt in a medium bowl. Whisk together the eggs and sugar in a large bowl until pale. Whisk in 1 1/2 cups of the milk, orange liqueur, vanilla, and orange zest and flour until combined. If the mixture is too thick, add the remaining milk until a thin consistency is achieved. Cover and refrigerate batter for 30 minutes.
  • Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. Cover the surface of the pan with clarified butter until it gets sizzling hot. Ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate and repeat with the remaining batter.
  • In a large skillet over high heat, bring the orange juice to a boil. Add the sugar and zest, reduce the heat to a simmer, and cook until the sugar has melted and the mixture is slightly reduced, about 5 minutes. Remove from heat and add the orange liqueur and orange sections. Set aside.
  • Working in batches, gently place a crepe into the pan holding the orange juice and orange sections. Leave for 1 minute to absorb some juice. Using a narrow spatula, remove the crepe to a warm serving plate. Repeat with remaining crepes. Roll the crepes into a cylinder. Spoon on some of the orange sections. Serve 2 crepes per person. Top with vanilla ice cream and serve immediately.

BLINTZ CREPES



Blintz Crepes image

Provided by Food Network

Categories     dessert

Time 1h7m

Number Of Ingredients 6

1 tablespoon butter
2 eggs, beaten lightly until blended
1 cup milk
1 cup all-purpose flour
2 tablespoons orange liqueur (Grand Marnier or Cointreau)
Cooking spray or other food release

Steps:

  • Melt the butter and set aside. Using a blender, mix the eggs, milk and flour at low speed. Add the orange liquor. Once the batter is well mixed and coats the spoon with a thin film, refrigerate, covered for 1 hour in a pitcher or bowl.
  • Stir the batter thoroughly and before making the crepes, test the liquid by dunking a spoon in the mixture; again, it should coat the spoon with a thin film. Adjust by adding milk.
  • Using at least two and up to four 7 to 8-inch nonstick pans, spray with oil, and heat the pans over medium-high heat. Pour about one cup of batter to coat one pan. Once covered, pour the batter out and into the next heated pan, pouring the remainder back into the pitcher or bowl. The thin layer of batter that remains on the pans will make a smooth, flexible crepe. When the crepes pull away from the edge of the pan (10 to 30 seconds), remove from the heat, tap them lightly or run a knife across the edge of the pan to release, and invert the crepes on a dry towel to cool. Stir the batter at brief intervals to re-suspend the ingredients.

CHEF JOHN'S CHEESE BLINTZES



Chef John's Cheese Blintzes image

If you're ever talking to someone who's been to, or used to live in, New York City, and the subject of cheese blintzes comes up, you will almost always see their face light up. While there are several steps, they're fairly simple, and so totally worth the effort.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 1h15m

Yield 5

Number Of Ingredients 16

3 large eggs
1 cup all-purpose flour
1 cup milk
¼ cup cold water
2 tablespoons vegetable oil
1 tablespoon white sugar
½ teaspoon salt
¼ teaspoon vanilla extract
1 ½ cups ricotta cheese, strained if wet
½ cup cream cheese
1 lemon, zested
1 large egg
2 tablespoons confectioners' sugar
1 pinch salt
1 tablespoon butter, or as needed
1 tablespoon confectioners' sugar, or as needed for dusting

Steps:

  • Place 3 eggs, flour, milk, water, vegetable oil, sugar, salt, and vanilla extract in a blender. Blend until completely smooth, 1 or 2 minutes, scraping down sides as needed. Let batter sit at room temperature 30 minutes.
  • Whisk together ricotta cheese, cream cheese, lemon zest, egg, sugar, and salt in a mixing bowl. Mix together thoroughly. Cover and refrigerate.
  • Heat a 10-inch, non-stick skillet over medium-high heat. Spray or brush lightly with vegetable oil. Pour in about 1/4 cup batter. Immediately swirl batter around to coat bottom of pan. Cook until surface looks dry, about 1 minute. Flip crepe over to briefly cook other side, about 30 seconds. Remove to a plate. Repeat with the rest of batter. Stack crepes.
  • Preheat oven to 325 degrees F (165 degrees C). Lightly butter a baking dish.
  • Spoon 3 to 4 tablespoons of filling onto the crepe, about an inch from edge nearest you. Fold edge over filling and flatten slightly. Fold in both sides, then roll up crepe into a small filled rectangle, ending with the seam on the bottom, creating a blintz.
  • Melt butter in skillet over medium heat. Cook the blintzes until golden brown on both sides, turning gently, about 2 minutes. Transfer to buttered baking dish.
  • Bake in preheated oven to firm up the filling, about 12 minutes. Cool blintzes 10 minutes before serving. Dust lightly with confectioners' sugar.

Nutrition Facts : Calories 452.1 calories, Carbohydrate 33.2 g, Cholesterol 207.2 mg, Fat 26.9 g, Fiber 0.8 g, Protein 19.4 g, SaturatedFat 12.9 g, Sodium 517.8 mg, Sugar 9.9 g

PEACHES AND CREAM BLINTZ/ CREPES



Peaches and cream blintz/ crepes image

I make these using a crepe recipe I just make them a little thicker.

Provided by Samantha Orso

Categories     Fruit Breakfast

Time 10m

Number Of Ingredients 8

1 c all purpose flour
2 eggs
1/2 c milk
1/2 c water
1/4 tsp salt
2 Tbsp butter, melted
cream cheese frosting
canned or fresh peaches

Steps:

  • 1. in a large mixing bowl, whisk together the flour and eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter beat until smooth.
  • 2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle/pan, using approx. 1/4 cup for each crepe( a little more for blintz). Tilt the pan with a circular motion so that the batter coats the surfae evenly.
  • 3. Cook the crepe for about 2 minutes, until the bottom is lightly brown. Loosen with a spatula, turn and cook the other side.
  • 4. Once crepe is cooked immediately place on a large plate and fill with frosting and peach slices. Fold burrito style and serve. May garnish with powdered sugar.

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