Blintzes Stuffed With Cream Cheese And Clementines - cooking recipe

Ingredients

1 None egg
1/2 cup milk
1/2 cup + 3 tsp sugar
2 tsp vanilla extract
1 pinch salt
1/3 cup flour
2 None clementines, peeled, with the segments cut in half
1/2 g low-fat cream cheese
1 pinch cinnamon
1/4 None orange, zested
1/3 cup heavy cream
4 tsp butter or margarine
1 tsp powdered sugar
None None mint for garnish

Preparation

Whisk together the egg and milk. Add 3 tsp of sugar, 1 tsp vanilla extract, a pinch of salt and the flour, mix to make a smooth batter. Leave the batter to rest for 20 mins.
To make the filling, mix the clementine pieces with cream cheese, 1/4 cup sugar, 1 tsp vanilla extract, cinnamon and orange zest and refrigerate.
Heat 1/3 cup sugar and 2-3 tsp of water until the sugar has melted and caramelized. Stir in the heavy cream and a pinch of salt and remove from heat.
Melt 1 tsp of butter in a non-stick frying pan (about 6 inch diameter) and pour 5 tbsp of batter. Cook on both sides until golden brown. Make 3 more pancakes from the remaining batter using 1 tsp of butter each time. Leave to cool.
Spread the clementine cream on the pancakes, leaving a 1/3 in margin. Roll up the pancakes, cut in half and serve dusted with powdered sugar and caramel sauce on the side.