CHEESE BLINIS PUDDING

CHEESE BLINIS PUDDING
Pancake batter:
2 cups flour
2 eggs
enough milk to make thin batter, about 1 liter
A bit of oil
Mix together well and let batter stand for 5 minutes. Oil pan and fry pancakes on one side only. Stack on plate.

Blini mixture:
2 tubs of 250 g each smooth cream cheese
sugar to taste, I use about ¾ cup
2 eggs
350 ml cream
Maizena or custard to thicken the mixture. It must be the thickness of a thick porridge.
Put 1 spoonful in the middle of each pancake. (unfried side)
roll up and stack in ovenproof dish.
Sprinkle with cinnamon and sugar, dot with butter.
Pour cream over and bake 180°C for about 25 minutes.
Sugar to taste.
Recipe and photo by Sharon Glen-Cambier