Ingredients:
Batter
2 egg
1 cup of milk
1 cup of sifted flour
½ teaspoon vanilla extract
Pinch of salt
1 tablespoon melted butter
Butter for frying

Filling

Method:
Prepare the batter. In a large bowl combine eggs, milk, salt and vanilla and blend well. Gradually add
flour. Beat well until there are no lumps in the batter.

Make the filling. Combine all of the filling ingredients in a bowl, mix together until smooth.
Grease a 6 – or 7-inch skillet until it is hot but not smoking.

Put a ladleful of batter into the skillet. Tilt pan to swirl the batter so it cover the bottom of the skillet.
Fry on one side until bubbles for and top is set. The bottom should be golden brown. Carefully
loosen edges of the crepe and slip it out of the skillet onto a plate. Repeat the above procedure until all the batter is used. Grease skillet each time before pouring batter.

After all crepes are made, begin filling them. The brown side should be facing up. Place 1 tablespoon
of filling on one edge. Roll once to cover filling. Fold the sides into the center and continue rolling until completely closed. After all the blintzes are assembled, heat 2 tablespoons of butter in the skillet and place each crepe, seam side down, in the skillet and fry 2 minutes on each side, turning once.

Serve with a dollop of sour cream or yoghurt, and garnish with strawberries – or any berries – and a
touch of powdered sugar.

A few tips: The blintzes have a better texture if the batter rests for half an hour at room
temperature. You can let the filling chill for half an hour in the fridge. If the batter too thick while it is
sitting, you can thin it with a little bit of cold water.

Note: Filling is adjusted to 100g pot of Jersey Curd. You can increase it up to 400g Jersey Curd and
1/3 cup of sugar to make filling for the whole batter.