Blueberry pancakes

Ingredients:

Basic pancake batter:

• 1 cup of milk
• 1/4 cup cold water
• 2 eggs
• 1 cup premium wheat flour
• A pinch of salt
• 1 tbsp. sugar
• 3 tablespoons melted butter, plus more for frying pancakes
• Cheese filling (see recipe below)
• Blueberry sauce (see recipe below)

Cheese filling:

• 1.5 tbsp. ricotta cheese
• 110 g of cream cheese
• 3 tablespoons powdered sugar
• Finely grated zest of 1 lemon
• 1 egg

Blueberry sauce:

• 1 liter of blueberries
• 2 tbsp (30 g) butter
• 3/4 cup sugar
• 1 teaspoon cornstarch
• Juice of 1 lemon
• Melted butter for frying pancakes
• Powdered sugar for sprinkling

Preparation:

1. Basic pancake batter: In a blender, combine the milk, water, eggs, flour, salt, and sugar. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down any dough from the edges of the blender and pour in 3 tablespoons of melted butter.
   
   Whisk again for a few seconds to combine the ingredients. Refrigerate the batter for an hour. Baking the pancakes right away can make them tough. Letting the batter rest will result in softer, more manageable pancakes.
2. Place a 20cm diameter pan over medium heat and grease it with a little melted butter for extra safety.
   
   Pour 1/4 cup of batter into the pan and tilt it to coat the bottom evenly. Drain any excess. Cook the pancake for 30-45 seconds, until the batter sets. Lightly tap the edge of the pan with a wooden spoon to loosen the pancake. Flip it over and cook for another 30 seconds. Flipping pancakes in mid-air takes practice, so make sure no one is watching the first time you try it. If you're feeling intimidated, use a silicone heat-resistant spatula to lift the pancake and flip it.
   
   The crepes should be flexible, not crispy, and light brown. Transfer the crepe to a plate and continue baking until all the batter is used up. Cover the stack with a towel to prevent them from drying out. You should have 10 crepes.
3. Assembly: Preheat oven to 400°F (205°C). Roll the crepes like a burrito. Spread 1/4 cup of the cheese filling in the bottom third of the crepe.
   
   Fold the bottom edge over to enclose the filling, then fold the sides in toward the center. Roll the crepe away from you (a couple of turns) to form a folded envelope with the seam at the bottom. Place an ovenproof skillet over medium heat. Brush with melted butter.
   
   Fry the stuffed pancakes in a frying pan for 2 minutes on each side until crispy and golden.
4. Transfer the pan to the oven and bake the pancakes for 10 minutes, until the egg in the filling is cooked through and the cheese is set. Using a spatula, transfer the pancakes to serving plates. Drizzle with blueberry sauce, sprinkle with powdered sugar, and serve immediately.
   
   Serve with sliced ​​bananas and the remaining blueberry sauce. Dust with powdered sugar and serve.
   
   Cheese filling: In a food processor, combine the ricotta cheese, cream cheese, powdered sugar, lemon zest, and egg. Blend until smooth. Refrigerate the filling until it firms up slightly and prevents it from leaking out of the pancakes.
   
   Blueberry sauce: In a small saucepan over medium-high heat, combine the butter, blueberries, sugar, cornstarch, and lemon juice. Bring to a gentle simmer and stir gently until the berries burst and release their natural juices. The sauce should have a chunky consistency. It will thicken as it cools.