Cherry Cheese Blintzes

Photo from Williams Sonoma "Breakfast" Cookbook

Cherry Cheese Blintzes
(Adapted from Williams Sonoma "Breakfast")
Makes 8 Blintzes

Ingredients

8 Crepes 
1 cup cream cheese (250g) at room temperature
1 cup Ricotta Cheese (250g; original recipe called for "Farmer's Cheese")
1/4 cup brown sugar
1 egg
1 tsp lemon juice
1/2 tsp vanilla
1 cup sweet or tart cherries, per your taste, halved and pitted
4-5 tbsp unsalted butter for frying
Garnish: apricot jam
(Original recipe called for 1/4 tsp cinnamon in this filling mix, I omitted it)

Directions

1. Prepare your crepes and set aside.

2. Whisk together the cream cheese, Ricotta, sugar, egg, lemon juice and vanilla until smooth. Stir in the cherries.

3. Fill each crepe with a good 2 tbsp of filling. This will depend on the size of your crepe whether you need more or less. Fold the ends up; then fold the sides up. Place on parchment paper, seam side down, until all of your blintzes are ready.

4. Warm up the butter in a large frying pan. When the butter starts to foam a little, add 4 blintzes. Again, depending on your pan size...you don't want to overcrowd the pan because you need to flip them.

5. Let the blintzes fry for about 5 minutes on medium heat. Flip and let fry another 3-4 minutes.

6. Top with a dollop of apricot jam and enjoy!