Method

• 1.
  Make basic crepes: Place crepe ingredients in a food processor or blender with a pinch of salt.
• 2.
  Blend until smooth, then strain into a jug. Cover and set aside to rest for 30 minutes at room temperature.
• 3.
  Dip a piece of paper towel in melted butter and use to brush base of a 16cm non-stick crepe pan or frypan over medium heat. When hot, pour in just enough batter to cover the base. Tilt pan so batter covers base in a thin film and pour any excess back into the jug. Cook crepe for about 1 minute until underside is golden, then use a metal spatula to flip. Cook other side for just under a minute until golden.
• 4.
  Transfer to a plate and cover with foil to keep warm. Repeat for remaining crepe mixture, stacking crepes on the plate as you go.
• 5.
  To make cherry sauce, place cherries and syrup in a pan with sugar. Stir over medium heat until sugar has dissolved, then add kirsch. Mix arrowroot with 1 tablespoon cold water, stirring until smooth. Add a little warm juice to arrowroot mixture, then tip it all into the juice. Cook, stirring, for 1-2 minutes until sauce thickens. Set aside to cool.
• 6.
  Preheat oven to 180°C and brush a 20cm x 25cm baking dish with melted butter. Place cheeses, egg yolk, vanilla, sugar and zest in a food processor and blend until smooth.
• 7.
  Place a generous tablespoon of cheese mixture in the centre of each crepe. Fold in sides, then bottom and top to form a parcel. Place blintzes fold-side down into dish (you may need to overlap slightly).
• 8.
  Brush tops with remaining butter. (At this stage you can cover and chill until ready to cook). Bake for 15 minutes until warmed through.
• 9.
  To serve, place two blintzes on each plate and top with sauce and sour cream.