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.
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.