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Yoghurty orange crêpes
Meat-free. Nut-free.5 eggs 125ml (4 fl oz, ½ US cup) orange juice 60ml (2 fl oz, ¼ US cup) milk 60ml (2 fl oz, ¼ US cup) plain yoghurt 2 tblsp oil 115g (4 oz, 1 US cup) plain flour ¾ tsp salt 2 tblsp sugar 450g (1 lb) cottage cheese 3 tblsp sugar 30g (1 oz, 1/4 US cup) fine bread crumbs or biscuit crumbs 1 tsp grated orange zest 2 tblsp butter or margarine
In a large bowl, beat 4 eggs. Add flour, milk, oil, orange juice, yoghurt, salt, and sugar. Beat until smooth. Leave to rest at room temperature for 1 hour.
Mix together cottage cheese, the remaining egg, sugar, crumbs, and orange rind. Beat until smooth. Cover and refrigerate until needed.
Brush a thin coating of oil onto an 18cm (7″) frying pan. Heat until oil is hot but not smoking.
Pour about 75ml (3 fl oz, 1/3 US cup) of batter into the pan. Tilt pan to swirl the batter so it covers the entire surface.
Cook on one side until small air bubbles form and the top is set (the underside should be golden brown). Carefully loosen edges of crepe and transfer to a plate.
Repeat until you have used up all the batter is used, brushing the pan with oil as needed.
Take each crepe in turn and place cooked side uppermost. Put about 3 tablespoonfuls of filling on one edge, roll once to cover filling. Fold the sides in and continue rolling until completely enclosed (like a Chinese spring roll).
Heat 2 tablespoons of oil in the pan and put the crepes in seam side down. Fry for 1 minutes, then turn over and fry the other side for another minute.
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