Blintzes with a rhubarb and berry compote

For the pancakes, whisk together the eggs and milk in a jug. Combine the salt and flour in a large bowl

While whisking, slowly pour the milk/eggs mixture into the bowl. Once all the milk mixture has been added, whisk until there are no lumps in the batter

Place a large non-stick frying pan over a medium heat and wipe the base of the pan with a little oil to grease

Pour about 100ml of the batter into the pan, tilt the pan to spread the mixture across the base to form a thin, round pancake

Once bubbles start to form and pop on the surface it is time to turn the pancake over. If in doubt, gently lift the pancake to check if the bottom is golden brown

Use a spatula to flip the pancake over and cook for a further 30-45 seconds. Transfer the pancake onto a plate and cover with cling film. Repeat the process to make 7 more pancakes

To make a stock syrup for the compote, combine the sugar and water in a saucepan, bring to the boil and stir to dissolve the sugar

Stir in the rhubarb and reduce the heat, gently simmer for 10 minutes, stirring occasionally until the rhubarb is very soft

Add the berries and increase the heat, bring back to the boil for 1 minute

Remove the pan from the heat. Stir through the cinnamon and allow to cool

Preheat the oven to 180˚C/gas mark 4

For the cream cheese filling, whisk together all the ingredients until smooth

To fill the blintzes, thickly spread 1 heaped tablespoon of the mixture just below the centre of each pancake

Fold in the bottom edge followed by the 2 sides. Finally, roll the pancake forward to enclose the filling and form a blintze. Repeat to make more

Place the blintzes on a baking tray lined with parchment paper and warm through in the oven for 10 minutes

Remove the blintzes from the oven and divide onto serving plates. Spoon over the rhubarb and berry compote and serve immediately