CHERRY AND RICOTTA BLINTZES WITH SOUR CHERRY SOUP

Blintzes are pancakes without any raising agent,

similar to a crêpe. This recipe is accompanied by a

cold sour cherry soup.

Serves four

INGREDIENTS

375ml semi-skimmed milk

3 eggs

30g butter, melted 90g plain flour

½ tsp salt

For the sour cherry soup

340g sweet, dark cherries, pitted (save pits for the recipe)

50g sugar 60ml red wine

½ tsp salt

1 tbsp finely grated lemon zest

100g Greek yogurt

For the cheese filling

225g ricotta

85g cream cheese, softened

50g sugar

½ tsp vanilla extract

For the cherry sauce 450g fresh or frozen pitted cherries

50g sugar

1 tbsp cornflour

METHOD

h To make the soup, place the cherry pits in a large saucepan. Add 600ml water, bring to the boil,

then simmer for five minutes. Remove the pits. Add the sugar, wine, salt and zest and bring back to

the boil. Boil for three minutes. Add the cherries, cover and simmer for five minutes. Remove from the heat and set aside. In a large bowl whisk the yogurt with 125ml of the soup until the mixture

is smooth.

h Slowly add the rest of the soup, and whisk until smooth. Allow to cool, stirring from time to time, then refrigerate until cold.

h In a small bowl, combine the milk, eggs and butter.

Set aside.

h In another small or medium bowl, combine the flour and salt by whisking. Add the flour and salt mixture into the milk mixture and combine. Cover and refrigerate for two hours or overnight.

h Heat the frying pan. Pour two tablespoons of batter into the centre, tilting the pan to coat it evenly. Cook until the top appears dry. Using a small spatula, turn it over and cook for 15-20 seconds longer. Remove to a wire rack to cool. Repeat with the remaining batter.

Stack the cooled crêpes with waxed paper or paper towels in between. Wrap in

foil and refrigerate.

h Preheat the oven to 180C/160C fan/Gas 4.

h To make the filling, in a blender or food processor,

process the ricotta until smooth. Transfer to a bowl, add the cream cheese and beat until smooth. Beat in the sugar and vanilla. Spread one rounded tablespoonful onto each crêpe. Fold the opposite sides of the crêpe over the

filling. Place seam side down in the greased baking

pan. Repeat with the remaining crêpes. Bake, uncovered, in the oven for

10 minutes.

h For the sauce, bring the cherries, sugar and 160ml water to the boil in a large

pan over medium heat, then cover and simmer for five minutes. Mix the cornflour with one tablespoon of water into a smooth paste, then stir into

the pan.

h Bring to the boil and cook for two minutes, stirring constantly. Serve slightly warm with the hot blintzes and the cold soup.