DIRECTIONS

1. Mix the flour, sugar, and orange zest together.
2. Then add the eggs to the mixture.
3. Slowly add the milk in three parts (to avoid lumps), 1 cup at a time, while blending at low to medium speed. (After adding each part, turn off the blender, and scrape down the bowl, before resuming.)
4. Pour in the melted butter, the oil, and add the Grand Marnier.
5. Blend for a few minutes to combine.
6. You shouldn’t have lumps, but if you do, strain the batter through a sieve.
7. Pour the batter into a bowl, cover with plastic wrap, and let rest in the fridge for at least 2 hours.
8. When batter is ready, heat a nonstick, 10-inch pan over medium heat, and brush with a little melted butter.
9. Pour about a 1/4 cup of the batter onto the skillet, and turn the pan to spread evenly. Cook until the crepe batter sets and the bottom of the crepe is lightly browned. Then using a spatula, flip the crepe to its other side.
10. Cook for 30 seconds to a minute, and then take out of the pan.
11. Put the finished crepe on a plate, and continue making the crepes, repeating cooking steps, until all the batter is finished.
12. Let the crepes cool, and cover with a towel to keep them from drying out.
13. Now it’s time to assemble the crepes.
14. Add a heaping spoonful or two of the cheese filling (recipe below) off center of the crepe, along the lower third of the crepe.
15. Fold the bottom of the crepe over the filling, fold in the sides, and roll the crepe to close it up.
16. When done rolling, the crepes should be rectangular in shape.
17. Heat a pan over medium heat, and brush with a tablespoon of melted butter.
18. Put blintzes in the pan.
19. Brown both sides of each blintz for 2 to 3 minutes.

Cheese Filling