INGREDIENTS

• 500ml milk, warmed
•  2 large eggs, well beaten
•  150g – 200g flour
•  30g melted butter
•  ½ tsp salt
•  a little butter for frying and brushing

CHEESE FILLING X 12

• 500g cheese
•  250g Madera or sponge cake crumbs
•  75g sugar
•  juice & graded peel of 1 lemon
• 3 egg yolks
•  few drops of vanilla essence
•  100g raisins soaked in a little run

RECIPE

Add the egg to the warmed milk and blend in.
Add the flour, a little at a time and beat well to avoid lumps.
Add the rest of the ingredients and stir
Rest the mixture for about ½ hour.

Heat a small frying pan and brush with a little butter.
Pour in a little of the mixture and rotate the pan to cover the bottom with a thin layer of batter.
Fry for a minute or two, or until the pancake starts to brown.
Turn over and fry to set the top.

Mix the filling ingredients.
Place a tablespoon of the mixture and roll.

Either fry the blintzes in a little butter until golden brown, or arrange the blintzes in a buttered baking dish, brush with a little brown butter and brown in a hot oven.
Serve sprinkled with cinnamon and sugar.

PRESENTATION

In baking dish with one open