Chocolate and Cream Cheese Blintzes
Ingredients
For the blintzes:
2 medium eggs
1/4 cup all-purpose flour
3 Tbsp whole milk
1 Tbsp melted unsalted butter
1 Tbsp granulated or caster sugar
Sunflower oil or other neutral oil, for frying
For the filling:
1 generous cup cream cheese
4 Tbsp caster or granulated sugar
1 tsp vanilla extract
8 tsp chocolate hazelnut spread
1 Tbsp unsalted butter, to serve
Directions
1) To make the blintzes, place all the ingredients, except the sunflower oil, in a bowl and whisk together until smooth and combined.
2) Heat a little sunflower oil in a large frying pan (skillet) over a medium heat and once it’s very hot, pour an eighth of the batter into the hot pan, so that a thin layer covers the entire surface of the pan. After about a minute, when the mixture dries and a thin crêpe is formed, use a spatula to turn it over, then brown it on the other side for another 30 seconds or so. Transfer the cooked blintz to a plate and repeat the process with the rest of the mixture, to make a total of eight blintzes.
3) For the stuffing, place the cream cheese, sugar and vanilla in a bowl and mix together well. Using a spoon, add a little of the cream cheese mixture to the center of each blintz, and then, next to the mixture, add a teaspoonful of Nutella. Fold both sides of each blintz over the stuffing, then carefully roll up from one open/unfolded side to the other to enclose the filling and make a rolled-up parcel.
4) Melt the butter (to serve) in a clean frying pan over a medium heat, then add the blintzes (you may need to do this in a couple of batches, depending on the size of your pan) and sear for about 1 minute on each side, until golden. Serve hot.
