Orange-Blintzes

Ingredients

• 1 cup all-purpose flour
• 3 eggs
• 1/4 cup butter, melted
• 1 cup warm milk
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 oranges, zested and juiced
• 1/2 cup sugar
• 1/4 cup butter, melted
• 1/4 cup orange liqueur (optional)

Directions

1. In a large bowl, combine the flour, eggs, melted butter, warm milk, salt, sugar, cinnamon, and nutmeg. Whisk until combined.
2. Heat a non-stick pan over medium heat. Grease the pan lightly with butter or oil. Using a ladle, pour the batter into the pan. Swirl the pan around so the batter covers the bottom of the pan.
3. Cook the crepe for about 2 minutes on each side, or until golden brown. Remove from the pan and set aside.
4. In a medium saucepan, combine the orange zest, orange juice, sugar, melted butter, and orange liqueur (if using). Bring to a boil and simmer for about 5 minutes, stirring occasionally.
5. To assemble the blintzes, spoon about 2 tablespoons of the orange filling into the center of each crepe. Fold the crepe over the filling and place it seam side down on a plate. Drizzle with the orange sauce.

Interesting Facts

• The word “blintzes” comes from the Yiddish word “blintchik,” which means “little pancake.”
• Blintzes are popular in Eastern European and Jewish cuisine.
• Blintzes can be savory, or filled with sweet fillings such as fruit.