Blintzes with quark filling

MAKES 6-8

FOR THE BATTER

25g butter, plus extra for frying 2 eggs at room temperature 240ml milk at room

temperature

90g plain flour

1 generous pinch salt 1 generous pinch sugar

FOR THE FILLING 350g quark

1 egg

1½tbsp flour

1½tbsp maple syrup 2tsp vanilla sugar ½tsp cinnamon TO SERVE

Icing sugar, for dusting Jam, stewed blueberries, maple syrup or honey, optional

1 For the batter, melt the butter in a saucepan and set aside to cool to room temperature. Whisk the eggs with milk and add to the cooled melted butter. Combine the flour, salt and sugar in a mixing bowl, then gradually stir in the milk and egg mixture until it reaches a smooth consistency. Cover and leave to rest for 45min.

2 Meanwhile, combine all the filling ingredients.

3 Heat a non-stick pan and melt a little butter. Add 1-2 small ladlefuls of batter (depending on the size of the pan) and swirl to coat base with a thin layer of the mixture.

4 Cook over a medium heat until golden on the underside – this should take a few minutes. Remove from the pan and set aside on a plate. Continue until you have used up all of the batter, then lay the blintzes out one by one with the cooked sides facing up.

5 Put 1-2tbsp of the filling on the centre bottom half of each blintz. Fold it up from the bottom towards the centre, fold both sides in towards the centre, then fold in the top to make a parcel.

6 Heat the pan over a low to medium heat and melt a little more butter. Add the blintzes in batches and fry until the filling has set and the outside has turned a beautiful golden brown, about 5min on each side. Serve with jam, stewed blueberries, maple syrup or honey, and finish with a dusting of icing sugar.