Cheese Blintz with Strawberry Sauce

Place the 3 eggs, flour, milk, water, vegetable oil, sugar, salt, and vanilla extract in a blender. Blend until completely smooth- 1 or 2 minutes. Let batter sit at room temperature 30 minutes while preparing the filling.

For the filling: whisk together the ricotta cheese, cream cheese, lemon zest, egg, confectioner's (icing) sugar and salt. Cover bowl with plastic wrap and place in fridge for 30 mins to firm up the mixture.

To cook the pancakes (crêpes), place a 10 inch (25 cm) non-stick fry pan over medium-high heat and spray with non-stick oil. Pour about 1/4 cup of batter in the middle of the pan, then immediately swirl the pan to coat the mixture evenly over the surface. Cook until the top of the crepe appears a little moist (about 60-90 seconds) then flip it over to cook the second side (about 30 seconds). Alternatively, you could choose not to flip it, but just cook it a little longer until it appears to be cooked through.

When cooked, place each pancake onto a plate, stacking them on top of each other until finished.

To assemble the blintzes, place one crêpe on a work surface. Place 3-4 tablespoons of the mixture on the crêpe, about 1 inch from the edge nearest you. Fold the edge over the filling then flatten slightly; fold each side over into the middle, then roll up the blintz ending with the seam facing down. Place each blintz onto a large plate or casserole dish until all blintzes are ready.

Heat a little butter in the fry pan (clarified butter is best), then cook each side of the blintz until golden brown. Dust each pancake with the icing sugar and serve with a little strawberry sauce and fresh fruit.

To make the Strawberry sauce:

Dice 1 1/2 cups of fresh strawberries; place in a small saucepan along with 1/4 sugar and a 'splash' of water. Over medium heat, cook the mixture until the strawberries are soft (about 10 minutes). Place in blender and pulse until the mixture is smooth. Place back in saucepan. Mix 2 tablespoons of corn starch or cornflower with 2 tablespoons of water to form a paste. Gradually add just enough of this to the strawberry mixture, stir and heat until the mixture thickens.