Prepare pancakes following the classic
recipe (see 'Goes well with').
Beat together the mascarpone, vanilla
extract, 1 tbsp of the sugar and the
egg yolk until smooth and thoroughly
combined, set aside. Melt half the butter
in a large frying pan and add half the
apples and half the remaining sugar.
Cook until the apples are tender and
starting to caramelise. Remove from
the pan and cook remaining apples in the
same way. Set aside. Add the blueberries
to the pan, cook for 1-2 mins until they
start to soften, remove from the pan
and add half to the apples.
Place all the ingredients for the sauce
in a saucepan with 75ml of water and
cook over a low heat until the blueberries
start to break down. Push the mixture
through a fine nylon sieve, taste and add
sugar or lemon juice if needed. Add the
reserved softened blueberries and pour
into a jug for serving.
Heat the oven to 180C/160C fan/gas 4.
Lay the pancakes out on a work surface
and divide the mascarpone mixture
into the middle of each pancake in a
neat dollop. Top the mascarpone with
the apple and blueberry mixture and
fold over the sides of the pancakes to
completely encase the filling in a neat
square parcel. Arrange the blintzes in
an ovenproof dish seam side down
and scatter with a little caster sugar
plus a pinch of ground cinnamon.
Bake on the middle shelf for about
10-15 mins or until warmed through.
Serve 2 blintzes per person with the
blueberry sauce alongside in a jug.