INGREDIENTS
1 recipe Orange Crepes*
1 cup (8-ounce carton) cream style cottage cheese
1 package (3 ounces) cream cheese, softened at room temperature
1 tablespoon sugar
1 egg yolk, lightly beaten
1 Florida orange, peeled, sectioned, cut in pieces
¼ teaspoon salt
1/8 teaspoon cinnamon
Butter or margarine
Orange sections
PREPARATION
Prepare 1 recipe orange Crepes*; set aside.
In small bowl, combine cottage cheese, cream cheese, sugar, egg yolk, orange, salt and cinnamon; mix well.
Place 2 heaping tablespoons cheese filling in center of browned side of each crepe. Fold over from both sides, then from top and bottom to form a small envelope. Repeat until all crêpes and filling have been used. Melt butter in skillet, brown blintzes on both sides.
To Serve, arrange blintzes on serving dish, pour Orange Sauce** in center and garnish with orange sections.
*Orange Crepes
2 eggs, beaten
½ cup Florida orange juice
1/3 cup water
¾ cup flour
1 tablespoon oil
1 teaspoon sugar
½ teaspoon grated orange peel
¼ teaspoon salt
In small bowl, beat eggs, orange juice, water, flour, oil, sugar, orange peel and salt until batter is smooth. Cook on hot, greased, 6-inch skillet, using about 2 tablespoons batter for each crepe. Tilt pan quickly to spread batter evenly. Brown on one side only; stack, browned side up, between pieces of waxed paper. Repeat until all batter is used.
**Orange Sauce
3 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon salt
2/3 cup Florida orange juice
1/3 cup sour cream
2 Florida oranges, peeled and sectioned
In small saucepan, combine sugar, cornstarch and salt. Gradually stir in orange juice; cook, stirring constantly, until mixture thickens and comes to boiling. Cool slightly. Stir in sour cream. Just before serving, gently fold in orange sections.
YIELD: 1 ¼ cups.