Cherry and ricotta blintzes with sour cherry soup recipe

Blintzes are pancakes with none elevating agent, just like a crêpe. This recipe is accompanied by a chilly bitter cherry soup.

Prep time: half-hour, plus chilling | Cooking time: half-hour 

SERVES

4

INGREDIENTS

• 375ml semi-skimmed milk
• 3 eggs
• 30g butter, melted
• 90g plain flour
• ½ tsp salt

For the bitter cherry soup

• 340g candy, darkish cherries, pitted (save the pits for the recipe)
• 50g sugar
• 60ml pink 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 contemporary or frozen pitted cherries
• 50g sugar
• 1 tbsp cornflour

METHOD

1. To make the soup, place the cherry pits in a big saucepan. Add 600ml water, carry to the boil, then simmer for 5 minutes. Take away the pits. Add the sugar, wine, salt and zest and convey again to the boil. Boil for 3 minutes. Add the cherries, cowl and simmer for 5 minutes. Take away from the warmth and put aside. In a big bowl whisk the yogurt with 125ml of the soup till the combination is clean.
2. Slowly add the remainder of the soup, and whisk till clean. Enable to chill, stirring infrequently, then refrigerate till chilly.
3. In a small bowl, mix the milk, eggs and butter. Put aside.
4. In one other small or medium bowl, mix the flour and salt collectively by whisking. Add the flour and salt combination into the milk combination and mix. Cowl and refrigerate for 2 hours or in a single day.
5. Warmth the frying pan. Pour two tablespoons of batter into the centre, tilting the pan to coat it evenly. Cook dinner till the highest seems dry. Utilizing a small spatula, flip it over and prepare dinner for 15–20 seconds longer. Take away to a wire rack to chill. Repeat with the remaining batter. Stack the cooled crêpes with waxed paper or paper towels in between, wrap in foil and refrigerate.
6. Preheat the oven to 180C/160C fan/Fuel 4.
7. To make the filling, in a blender or meals processor, course of the ricotta till clean. Switch to a bowl, add the cream cheese and beat till clean. Beat within the sugar and vanilla. Unfold one rounded tablespoonful onto every crêpe. Fold the other sides of the crêpe over the filling. Place seam-side down within the greased baking pan. Repeat with the remaining crêpes. Bake, uncovered, within the preheated oven for 10 minutes.
8. For the sauce, carry the cherries, sugar and 160ml water to the boil in a big pan over medium warmth, then cowl and simmer for 5 minutes. Combine the cornflour with one tablespoon of water right into a clean paste, then stir into the pan.
9. Deliver to the boil and prepare dinner for 2 minutes, stirring continually. Serve barely heat with the new blintzes and the chilly soup.

Recipe from Lazy Day Brunches, compiled by Ryland, Peters & Small (£9.99). Order a replica from books.telegraph.co.uk.