2 cups all-purpose flour, sifted
1 teaspoon kosher salt
2 teaspoon sugar
2 cups whole milk, + up to 1 cup more to thin the batter as needed
1 teaspoon orange extract
About 1/2 cup oil, for frying
16 ounces small curd cottage cheese
Juice of 1/2 lemon
2 tablespoons sugar
1 egg, whisked
1/2 cup oil for frying
In a bowl sift flour, salt and sugar. Slowly add 2 cups milk and whisk until a smooth batter forms, then add eggs and orange extract. Continue whisking until there are no lumps. Add more milk as needed to thin batter, which should be the consistency of pancake batter. Cover bowl with wet towel ; let rest 1 hour at room temperature.
Pour 1 teaspoon oil into a 10" nonstick fry pan to coat the bottom. Heat until pan is hot, then ladle in 1/4 cup batter and swirl in a circular motion to cover surface of pan. After about 30 seconds, or when edges start to brown, flip crepe with a spatula. Remove to a plate. Re-oil the pan and continue cooking until the batter is gone. Stack crepes one on top of the other. (Can be made up to 2 days ahead, and refrigerated in a sealed plastic bag.)
Place cottage cheese in a strainer over a bowl to drain for 1 hour, or, covered, in the refrigerator overnight. Combine strained cheese with lemon juice, sugar and whisked egg.
Place 2 teaspoons of filling in the center of a crepe and fold in a small square. Repeat crepes and filling are used.
Place 2 teaspoons oil into a 10-inch nonstick skillet over medium-high heat. Set 2 blintzes in the skillet, seam-side down; cook for 2-3 minutes, until lightly browned, then turn and cook for another 2 minutes to lightly brown the other side. Remove from the pan and set on a paper towel to drain. Serve hot.
Makes 24 blintzes