120g plain flour 3 large free range eggs 180ml full fat milk 60g melted, cooled butter 10g sugar
For the filling:
300g ricotta cheese 165g full fat cream cheese 1 large free range egg yolk 40g sugar zest of 1 lemon ½ tsp vanilla pinch of sea salt
For the topping:
225g strawberries, sliced 4 Tbsp water 15g honey pinch of sea salt juice of 1 lemon
For frying:
60g unsalted butter
METHOD:
1. Make the pancake batter by mixing all of the ingredients until smooth. You can use a whisk, a food processor or a hand blender. Cover and set aside for at least 1 hour to rest and thicken.
2. Make the filling by mixing all of the ingredients until combined. Chill until you are ready to fill your blintzes.
3. Make the topping by gently heating the strawberries, honey, salt and water until the strawberries look like they are just beginning to soften. Turn off the heat and stir in the fresh lemon juice.
4. It is now time to make your pancakes. Prepare yourself by placing a plate with a lint-free tea towel on it, next to the hob. Melt about 2 tsp butter in a frying pan or skillet. Cook the pancake on one side only, until the edges start to curl up and the bottom is getting brown. Turn out on the tea towel and repeat to make the rest of your pancakes. It’s best to separate your pancakes with a layer of tea towel or parchment paper.
5. Now you get to fill your blintzes. Lay a pancake on a tea towel, cooked side up. Place a good dollop of cheesy filling towards the top of your pancake. Fold the top of the pancake over the filling, tuck in the sides and roll up with the rest of the pancake (like a burrito). Set aside and repeat with the rest of your pancakes.
6. Finally, you get to fry your blintzes! Melt 2 tsp unsalted butter in your pan and lay the blintzes, flap-side down, in the hot butter to pan fry. After about 3-4 minutes, when you have a nice crispy sear, flip your blitz to fry the other side. When they are ready, set aside to cool slightly before serving (the filling needs to set a little bit or it will be too oozy).
7. Serve your blintzes with the gently cooked strawberries spooned over top.
