Name: Blueberry blintzes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10
Ingredients: Crêpes; 1 cup plain flour; 1/4 teaspoon salt; 4 eggs, lightly beaten; 4 tablespoon butter, melted; 25 gram butter (for greasing); 1 cup milk; Filling; 1 1/2 cup ricotta; 4 tablespoon cream cheese; 1 tablespoon honey or sugar; 1/2 lemon, zest only; 1 egg, lightly beaten; 1 cup frozen berries, heated through; 1 tablespoon sugar, to serve

Ingredients

Crêpes

1 cup plain flour

1/4 teaspoon salt

4 eggs, lightly beaten

4 tablespoon butter, melted

25 gram butter (for greasing)

1 cup milk

Filling

1 1/2 cup ricotta

4 tablespoon cream cheese

1 tablespoon honey or sugar

1/2 lemon, zest only

1 egg, lightly beaten

1 cup frozen berries, heated through

1 tablespoon sugar, to serve

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.

Woman's Weekly Food

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Ingredients

Method

Crêpes

Filling

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