Sweet Cheese Blintzes

What you’ll need

• For pancakes: 2 large eggs
• ¾ cup / 180 ml milk
• ½ cup / 65 g all-purpose flour
• 1 tsp sugar
• Pinch of salt
• 1 tbsp melted butter
• For filling: 1 cup / 225 g well-drained ricotta
• 2 oz / 55 g cream cheese
• 2 tbsp sugar
• ½ tsp vanilla
• 1 tsp lemon zest
• 2 tbsp butter for pan-frying

Contains: Milk, wheat, egg.

Let’s make it

1. Whisk pancake ingredients smooth and rest 15 minutes.
2. Mix ricotta, cream cheese, sugar, vanilla and lemon zest.
3. In a lightly greased 8-inch nonstick skillet, swirl about 3 tbsp batter into a thin pancake. Cook about 1 minute until set; loosen and slide out. Repeat for eight pancakes.
4. Put about 2 tbsp filling on each pancake. Fold the sides inward and roll into a closed parcel.
5. Melt frying butter over medium-low heat. Cook blintzes seam-side down, then turn, for 2–3 minutes per side, until golden and hot through.
6. Serve with berries or applesauce.