Lemon Blintz

• 1 cup (125g) plain flour
• 3 eggs, lightly beaten
• 1 cup (250ml) milk
• 250g PHILADELPHIA Block Cream Cheese, softened
• 250g cottage cheese
• 1/2 cup sultanas
• 2 tablespoons sugar
• grated rind and juice of 1 lemon
• 60g tablespoons butter
• 2 tablespoons butter, extra
• 2 tablespoons sugar, extra

punnet snow pea sprouts, trimmed to 5cm lengths

1. SIFT flour into a medium bowl. Make a well in the centre and gradually whisk in combined eggs and milk until smooth. Refrigerate for 30 minutes.
2. COMBINE PHILLY, cottage cheese, sultanas, sugar, and rind until smooth.
3. MELT one teaspoon of the butter in a non-stick frying pan. When it bubbles pour 1/4 cup of the batter evenly into pan. Cook pancake until lightly browned underneath, then turn over and cook until golden. Set aside and repeat with batter to make 8.
4. SPOON two tablespoons of PHILLY mixture into the centre of each pancake. Fold in sides of pancake to make a parcel. Add a further teaspoon of extra butter to the pan and cook both sides of each parcel. Remove from pan and set aside.
5. COMBINE remaining extra butter, lemon juice and extra sugar in pan and simmer two minutes. Serve over blintz.