Blintzes

• all-purpose flour↗125g g
• eggs↗3 medium

  beaten

• sunflower oil↗2 tsp tsp

  plus extra for frying

• milk↗250ml ml

  (any type)

• ricotta↗250g g
• full-fat soft cheese↗100g g
• golden sugar↗2 tbsp tbsp
• vanilla bean paste↗½ tsp tsp

  or extract

• blueberries↗200g g

  (fresh or frozen)

• lemon↗½

  juiced

• powdered sugar↗2 tbsp tbsp
• butter↗20g g

Step-by-step instructions

1. 1

   Place the flour, eggs, oil and milk in a blender and blend until a smooth, lump‑free batter forms. Alternatively, transfer everything to a jug or bowl and whisk by hand or with an immersion blender until smooth. Cover and let sit at room temperature for 30 minutes, or refrigerate up to 2 days if preparing ahead.

2. 2

   Meanwhile, prepare the filling by mixing in a small bowl the ricotta, full‑fat soft cheese, golden sugar and vanilla bean paste, then chill until use.

3. 3

   To make the blueberry compote, place the berries in a small saucepan. Add a splash of lemon juice and powdered sugar. Cook over medium heat for 10 minutes, stirring occasionally, until the berries soften and release their juice. Adjust sweetness with more sugar or lemon juice as desired. Set aside to cool.

4. 4

   Heat a medium skillet over medium‑high heat to prepare the crepes. Have a large plate and several sheets of parchment ready. When the pan is hot, add a little oil and spread it evenly with paper towels. Optionally melt a bit of butter and spread as well. The batter should be smooth and have a double‑cream consistency; if it becomes too thick, add a little more milk or water to loosen.

5. 5

   Pour enough batter into the pan to lightly coat it with a thin, even layer—about 3‑4 tbsp (50‑60 ml) depending on pan size. Swirl quickly to cover the bottom and cook without stirring until the crepe is slightly dry around the edges and golden underneath, about 1‑2 minutes. The batter should release easily from the pan. Flip and cook the other side for a few seconds, then transfer to a plate.

6. 6

   Repeat with the remaining batter (yielding 8‑12 crepes), separating finished crepes with parchment sheets as you move them to the plate. The thinner they are, the more you can make. After cooling, store the crepes under a cover in the refrigerator for up to two days.

7. 7

   Allow the crepes to cool, then working one at a time, spread 2 tbsp of filling onto the lower third, near you, leaving about 2 cm of edge free. Fold the bottom of the crepe up over the filling, then fold both sides (forming a rectangle) and roll the crepe. Repeat with the remaining crepes and filling.

8. 8

   When ready to serve, heat butter and ½ tsp oil in a skillet over medium heat and fry the blintzes in small batches, seam side down, until browned on both sides. Transfer to a plate and serve dusted with powdered sugar and drizzled with blueberry compote.