For the dough

• 25 g (1 oz) butter
• 2 eggs at room temperature
• 240 ml (8 fl oz) milk at room temperature
• 90 g (3¼ oz) flour
• 1 generous pinch of salt
• 1 generous pinch of sugar

For the filling

• 350 g (12 oz) quark
• 1 egg
• 1½ tbsp flour
• 1½ tbsp maple syrup (or honey)
• 2 tsp vanilla sugar
• ½ tsp cinnamon

Also

• Butter for frying
• Maple syrup or honey for drizzling, icing sugar (confectioner’s sugar) for dusting, or jam to taste

For the batter, melt the butter and set aside to cool to room temperature. Whisk the eggs with milk and melted butter. Combine the flour, salt and sugar in a mixing bowl, then gradually stir in the milk and egg mixture. Keep stirring to make a smooth batter. Cover and set aside to rest for about 45 minutes.

Meanwhile, combine the quark, egg, flour, maple syrup, vanilla sugar and cinnamon for the filling.

Heat a non-stick pan and melt a little butter. Add 1–2 small ladlefuls of batter (depending on the size of the pan) and swirl the pan to coat the entire base with a thin layer of batter. Bake the blintzes over medium heat until golden. Cook on one side only – this should only take a few minutes. Set aside the cooked blintzes on a plate. Keep baking the blintzes until you have used up all of the batter (makes about 6–8).

Lay the blintzes out with the cooked side on top. Place 1–2 tablespoons of the quark filling in the centre of the bottom half of each blintz. Fold the blintzes up from the bottom towards the centre. Fold both sides in towards the centre and finally fold in the top to make a neat parcel. Heat the frying pan over low to medium heat and melt a little butter. Add the blintzes and fry until the filling has set and the outside has turned a beautiful golden brown, about 5 minutes per side. Serve the blintzes with maple syrup or honey, icing sugar or jam.