Apple Blueberry Blintzes

• classic crepe1 шт.

  recipe (see “Suitable for”)

• mascarpone↗250g g

  250

• vanilla extract↗1 ч. л. tsp

  1

• fine sugar3 ст. л. tbsp

  plus a little extra for dusting

• egg yolk↗1

  1

• unsalted butter50g g

  50

• small eating apples↗6

  peeled, cored, cut into 8 pieces

• blueberries↗200g g

  200

• ground cinnamon↗½ ч. л. tsp

  ½

• blueberries↗200g g

  200

• fine sugar3 ст. л. tbsp
• fresh lemon juice

  to squeeze

Step-by-step instructions

1. 1

   Prepare the crepes using the classic recipe (see “Suitable for”).

2. 2

   Whisk together mascarpone, vanilla extract, 1 tbsp fine sugar and the egg yolk until smooth. Set aside. In a large skillet melt half of the unsalted butter, add half the apples and the remaining sugar. Fry until the apples are soft and slightly caramelised. Transfer to a plate and repeat with the remaining apples. Set aside. In the same skillet add the blueberries, fry 1‑2 minutes until softened, remove and add half of them to the apples.

3. 3

   In a saucepan combine all sauce ingredients, add 75 ml water and cook over low heat until the blueberries break down. Pass the mixture through a fine nylon sieve, taste and, if needed, add sugar or lemon juice. Stir in the reserved soft blueberries and pour the sauce into a gravy boat for serving.

4. 4

   Preheat the oven to 180 °C (160 °C fan) or gas mark 4. Lay the crepes on a work surface, place a dollop of the mascarpone mixture in the centre of each crepe. Top with the apple‑blueberry mixture, then fold the crepes into a tight square parcel. Arrange the blintzes seam‑side down in a baking dish, sprinkle with fine sugar and a pinch of ground cinnamon.

5. 5

   Bake on the middle rack for 10‑15 minutes until the blintzes are warmed through. Serve two blintzes per person with the sauce in a gravy boat.