Ingredients
Crêpes
Filling
Method
Crêpes
1.Sift the flour and salt into a bowl.
2.Make a well in the centre and pour in the eggs and melted butter.
3.Whisk a little, then add the milk until you get the consistency of thick pouring cream.
4.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.
5.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.
6.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.
7.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.
Filling
8.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.
9.Assemble the blintzes by putting 1 heaped tablespoon of filling onto each crêpe and folding up into small parcels.
10.To serve, warm each parcel through in a well-greased pan and top with the blueberries.
