- 125g (1 cup) plain flour
- 120ml (½ cup) whole milk
- 120ml (½ cup) water
- 4 eggs
- 1tbs oil
- Oil for frying
- 114g (4 oz) cream cheese
- 114g (4 oz) farmers cheese
- 1 egg yolk
- 4tbs honey/agave syrup/ maple syrup
For the blintz put all the ingredients in an immersion blender (mixer will also work) and process until smooth.
To make the blintz pancake heat a crepe pan over medium heat, add a drop of oil. Then pour in about a 1/3 cup of batter and swirl around the pan to make an even coating. Fry until the top of the pancake is set, flip over and fry for ten seconds on the second side. Remove to plate and repeat with remaining batter. You should get about 12 pancakes.
For the filling, mix all ingredients together in a medium bowl until smooth.
Place 1 very full tablespoon of filling in the bottom centre of the pancake. Fold in sides and roll up. Just before serving, heat a pan, and add a tablespoon of butter. Once melted add the filled blintz seam side down and fry until golden and heated through. Flip over and fry the other side until golden.
Serve immediately with blueberry sauce and sour cream.