Blinchiki (Russian crepes) with sweet ricotta

Step 1

Whisk together the eggs, water, buttermilk, sugar and oil in a jug. Sift flour and salt into a bowl and make a well in the centre. Whisk egg mixture into flour mixture until smooth.

Step 2

Brush a 15cm non-stick frying pan with melted butter to grease and heat over medium heat. Pour 60ml (1/4 cup) of batter into the pan and tilt to evenly cover the base. Cook for 2 minutes or until edges of crepe begin to curl. Turn and cook for a further 1 minute or until golden. Transfer to a plate and set aside to cool. Repeat with the remaining melted butter and batter to make another 29 crepes.

Step 3

Combine ricotta, extra sugar, vanilla and butter in a bowl. Place a crepe on a clean surface. Place 1 tablespoonful of ricotta mixture in centre. Fold in ends and roll up to enclose filling. Repeat with remaining crepes and ricotta mixture.

Step 4

Sprinkle crepes with sugar and serve with fresh seasonal fruit, cream and jam, if desired.