Originally from Russia, blintzes are little parcels consisting of a tender crêpe folded around a filling of ricotta and cream cheese. They are divine!
- 1 cup plain flour
- 1/4 tsp salt
- 4 eggs, lightly beaten
- 4 tbsp butter, melted
- 25 g butter (for greasing)
- 1 cup milk
- 1 1/2 cups ricotta
- 4 tbsp cream cheese
- 1 tbsp honey or sugar
- 1/2 lemon, zest only
- 1 egg, lightly beaten
- 1 cup frozen berries, heated through
- 1 tbsp sugar, to serve
- Sift the flour and salt into a bowl.
- Make a well in the centre and pour in the eggs and melted butter.
- Whisk a little, then add the milk until you get the consistency of thick pouring cream.
- Heat a pan to medium-hot. Run a knob of butter around the pan until it is well greased, reserving the rest to use for greasing between each crêpe.
- Pour about ¼ cup of batter into the centre of the pan. Quickly tilt it to swirl the batter around and create a thin layer around the pan.
- Cook until golden on one side, then flip. Cook for a further 20 seconds or until lightly coloured, then remove and set aside on a plate.
- Repeat until all the batter has been used up, stacking the crêpes ohttp://cms.live.nzfood.wn.bauer-media.net.au/cms/umbraco/images/editor/save.gifn top of each other.
- To make the filling, blend all the ingredients in a bowl until almost smooth – I like to leave some lumps of cream cheese for small bursts of tanginess.
- Assemble the blintzes by putting 1 heaped tablespoon of filling onto each crêpe and folding up into small parcels.
- To serve, warm each parcel through in a well-greased pan and top with the blueberries.