Ingredients for Blintzes Suzette
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How to Make Blintzes Suzette
- In a blender, combine flour, eggs, milk, melted butter, and salt. Blend until smooth. Cover and refrigerate for at least 4 hours, or preferably overnight.
- When ready to cook, heat a lightly oiled crepe pan or non-stick skillet over medium heat.
- Pour 1/4 cup of batter onto the hot pan, swirling to spread evenly. Cook for 1-2 minutes per side, or until golden brown.
- Repeat until all batter is used.
- In a medium bowl, combine ricotta cheese, sugar, and vanilla extract. Mix well.
- Spread a spoonful of the ricotta mixture onto each crepe. Fold the crepe in half, then in half again to form a triangle.
- In a small saucepan, melt the remaining butter. Add the orange liqueur and heat gently (do not boil).
- Arrange the filled crepes in the saucepan and baste with the orange liqueur sauce for a few minutes.
- Serve immediately, dusted with powdered sugar and garnished with fresh berries (optional).
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
55g
Fat
42g
Carbs
7g
