Danielle Levinson’s Cheese Blintzes with a Blueberry Sauce

To Serve 10


200g unsalted butter

1 pint FULL FAT milk

7 LARGE eggs

1 KG plain flour

pinch salt

For the filling

400g ricotta

200ml sour cream

1/2 bottle vanilla extract

1.5 lemons

100g caster sugar

For the blueberry sauce

1/2 KG of blueberries

75 -100g caster sugar