Ingredients

• 2 tablespoons white sugar
• 1 teaspoon grated orange zest
• 0.75 teaspoons salt
• 1 cup all-purpose flour
• 0.25 cups milk
• 0.25 cups vanilla yogurt
• 2 tablespoons extra-virgin olive oil
• 4 eggs
• 0.5 cups orange juice
• 1 egg
• 3 tablespoons white sugar
• 2 tablespoons unsalted butter , melted
• 1 , 16 ounce
• 5 tablespoons dry bread crumbs
• 1 tablespoon grated orange zest
• 2 tablespoons unsalted butter

Instructions

1. 1 Mix 2 tablespoons of sugar, 1 teaspoon of orange zest, salt, and flour in a small bowl. Combine milk and yogurt in a separate bowl. Stir in olive oil and mix until smooth. Beat 4 eggs in a large bowl, then add orange juice. Stir in the yogurt mixture followed by the flour mixture. Beat until smooth. Allow batter to rest at room temperature for 1 hour.
2. 2 Beat 1 egg with 3 tablespoons of sugar, then add butter and cottage cheese, mixing until smooth. Stir in the bread crumbs and 1 tablespoon of orange zest. Refrigerate until the batter is ready.
3. 3 Lightly butter a 6 inch skillet, and heat over medium heat. For each crepe, pour 1/4 cup of the batter into the skillet, and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown. Run a spatula around the edge of the skillet to loosen; flip the crepe, and cook until the other side has turned light brown. Stack the crepes in a clean kitchen towel, placing waxed paper between each.
4. 4 Place 2 to 3 tablespoons of the filling onto the golden side of the crepe. Roll the crepe up and repeat until all the blintzes are made. Heat 2 tablespoons of butter in a large skillet and fry 4 to 5 blintzes at a time until golden brown, about 2 minutes on each side.

Nutrition per serving