Cheese and Raisin Blintzes Draft

How I make it

Crêpes

1. Put the eggs, salt, water, milk, oil and flour in a blender or food processor and blend for about 1 minute, until smooth with no lumps.

2. By hand: whisk the flour, water and milk in a bowl for 2 minutes. Add the eggs, oil and salt and whisk 1 minute more.

3. Strain the batter.

4. Grease a large nonstick skillet (10-11 inches / 26-28 cm) with cooking spray or a little butter.

5. Pour in half a ladle of batter and immediately tilt and swirl the pan to spread it evenly.

6. Cook just until the top is dry, the edges lift slightly and the underside starts to brown. Don't flip; cook on one side only.

7. Repeat with the rest of the batter, greasing the pan as needed. Stack the crêpes on a plate and let cool.

Filling

1. While the crêpes cool, beat the cheese, sugar, pudding mix and lemon zest in a bowl until smooth. Stir in the raisins.

Filling and serving

1. Lay each crêpe on the counter with the pale, uncooked side up. Spoon a heaping tablespoon of filling in a strip across the center.

2. Fold the sides over the filling and roll up.

3. Refrigerate for up to 2-3 days. Before serving, fry in butter on both sides until golden and serve hot with sour cream.

What I've learned

• I always strain the batter; there are always little lumps of flour left in the strainer.
• They're good without frying too, but even better fried in butter.