Blintzes Suzette

READY IN: 35mins
Recipe by fluffernutter

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.

Top Review by ItalianMomof2

I'm used to the old fashion Blintz, where the filling is firm. The filling was creamier in this recipe, so when you cut the blintz it oozed, but after tasting it, who cared, it was DELICIOUS!.. The Suzette sauce was to die for. I noticed one reviewer added cornstarch, but after I simmered mine, I let it sit for a bit, while I cooked everything else, and it thickened just right. Thanks so much for a delicious recipe! -Italianmomof2

Ingredients Nutrition

Directions

  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.

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