Step by step

1. Place all batter ingredients into your blender, turn to speed 4 and blend mixture for 10 seconds. Keep the lid on and place the blender jar in the refrigerator to rest the batter for at least 20 minutes before using.

2. To make the crepes, heat a 24-26 cm, non-stick frying pan over a medium-high heat. Use a pastry brush to lightly coat the surface. Pour in about a 1/2 a ladle-full of batter into the hot pan, swirling around to coat the bottom of the pan in a thin, even layer of batter. Cook for about 1 minute, until the surface looks dry, then, flip over and cook briefly to set the other side (no more than 5 seconds). Remove crepe and place on a baking sheet. Repeat with remaining batter, stacking crepes as you go. Set aside.

3. Make the cheese filling. Fit your mixer with the whisk attachment. Add the cheeses, egg yolk, vanilla and salt, turn mixer speed to 4 and blend for 30 seconds.

4. Prepare the blintzes. Lay a crepe in front of you. About 2.5 cm from the bottom of the crepe, and with about 2.5 cm of space on each side, add 2 tablespoons of cheese filling. Fold bottom edge up over filling and flatten slightly. Fold in both sides (to box in the cheese filling), then fold up crepe into a small, filled rectangle, ending with the seam on the bottom. Set blintz aside onto your baking sheet, and continue filling the remaining crepes. (NOTE: This step can be done a day ahead and prepared blintzes can be kept on the baking sheet in the refrigerator, covered.)

5. When ready to eat, melt a bit of butter in a frying pan over a medium heat. Place 2–3 blintzes in the pan, cover and cook for 2–3 minutes, or until golden brown. Use a spatula to gently turn the blintzes (be careful to slide the spatula in the same direction as the bottom seam to prevent it opening), cover again, and cook for another 2 minutes.

6. Serve warm with sour cream, honey and orange marmalade.