Hello hungry peoples,

The first time I had Jewish Blintzes was a revelation. Rum soaked sultanas and cream cheese stuffed pancakes….yes indeedy…..oh my lord! They are also super easy to make yourself. The pancake batter is really thin, so the pancakes are super crispy, which contrasts with the creamy inside, which has a hint of citrus. I like to use a 1:1 ricotta to cream cheese ratio but this is largely personal preference. The ricotta does provide a lovely creaminess. I have a great hint for the rum soaked sultanas. If you don’t have time to let them soak properly, just put them in the microwave for a bit and you will be set. Like many things I make, it is hard to find these lovelies in restaurants but fear not, they are super easy. Let’s get into it!

Ingredients

• 4 eggs
• 1 1/2 cups milk
• 1 cup plain flour
• 1 tsp salt
• 1/2 cup butter

Filling

• 250 g ricotta
• 250 g cream cheese
• 1/2 cup sultanas
• 1/3 cup sugar
• 1/4 cup rum
• zest 2 lemons
• 1 tsp vanilla paste
• 1 tsp cinnamon

Cooking Directions

1. Combine the sultanas and rum. Put them into a microwave and heat for about 60 seconds. This helps the sultanas absorb the rum quickly.
2. Whisk the 4 eggs, 1 1/2 cups of milk and flour with 1 tsp of salt until lump free.
3. Combine the filling ingredients into a food processor and whip it together.
4. Put a generous glob of butter in a fry pan on medium heat. Add about 1/2 cup batter and swirl it around to make a thin pancake. Once it is browned and starting to bubble up, flip the pancake over.
5. Once it is cooked on both sides remove from pan.
6. Put a generous serving of filling in the middle and roll the pancake up.
7. That’s it, dig in!