BLINTZES SUZETTE
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
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
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Check it out »#60-minutes-or-less #time-to-make #course #preparation #occasion #pancakes-and-waffles #breakfast #desserts #brunch
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