|
TO MAKE PANCAKE: Sift the flour and superfine sugar in a bowl. Add egg and mix well. Gradually add combined sour cream and milk and beat with a wooden spoon until batter is smooth; let stand for 1 hour.
Heat pancake pan, grease well with unsalted butter. From a small jug, pour 1/4 cup mixture into pan, swirling batter evenly around pan. Cook over moderate heat until lightly golden. Toss pancake and cook on the other side for a few minutes. Repeat with remaining batter. (Makes about 10 pancakes)
TO MAKE FILLING: Place golden raisins in saucepan with brandy and bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat. Let stand 30 minutes. Beat together cheeses, butter and sugar until creamy. Add lemon zest, sour cream and egg yolk and mix well. Drain golden raisins and add to cream mixture.
Place about 1/4 cup cream mixture in center of pancake; fold pancake over filling to form parcel. Refrigerate for 2 hours before frying. Heat butter in pan. Fry blintzes until golden-brown on both sides.
TO MAKE GLAZE: Place jam, brandy and water in saucepan and stir until boiling, then pass through a fine sieve.
TO SERVE: Arrange blintzes on serving plate, spoon on glaze. If desired, decorate with raspberries.
NOTE: Blintzes with filling may be made 1 day in advance and can be frozen.
|
|
