Cheese Blintzes | Recipes

Ingredients

For the filling

• 200g low fat cream cheese
• 250g Quark
• 50g icing sugar
• 2 tsp cornflour
• 1 egg plus 1 egg yolk

For the blintz pancakes

• 150g plain flour
• 2 large eggs
• 250ml milk
• 30g icing sugar
• 1 tsp vanilla extract
• butter and oil to fry
• 225g mixed berries to serve
• Juice of 1 lemon
• 50g icing sugar
• sprigs of mint and 1 tsp icing sugar to serve

How to prepare cheese blintzes

1. Stir the filling ingredients together well and set aside.
2. Put the pancake ingredients into a blender and blend until smooth. 
3. Heat a little butter and oil in a 18cm non-stick frying pan. Add 3 tbsp of pancake batter into the pan and rotate to coat the base. Cook until the pancake mixture is set on the upper side. Do not flip over, put the cooked on one side pancake onto a sheet of baking paper and continue to cook the rest of the mixture to make 8 pancakes. 
4. Turn the pancakes cooked side up on the baking paper. Divide the filling between the pancakes placing it in the centre. Tuck in the sides and roll up the pancakes to form a log shape. 
5. Heat a little butter and oil in a large frying pan. Add 2-3 pancakes, placing the folded over edge of the pancake on the underside to start with. Heat through over a low to medium heat, turning to make sure that all of the pancake log is browned and the filling cooked through. Set aside to keep warm and repeat to cook all the blintzes. 
6. Tip the mixed berries into the frying pan with the lemon juice and sugar. Warm through and serve with the blintzes. Decorate with a sprig of mint and a dusting of icing sugar.