Ingredients

• 1  8-ounce carton mascarpone or cottage cheese
• 1  tablespoon honey
• 1  tablespoon milk
• 1/2  teaspoon finely shredded lemon peel or snipped lemon verbena
• 1/4  teaspoon anise seed, crushed
• 3/4  cup all-purpose flour
• 1/2  teaspoon baking powder
• 1  egg white
• 3/4  cup milk
• 1  egg yolk
• 2  teaspoons walnut oil or hazelnut oil
• 1-1/2  teaspoons granulated sugar
• 1/2  teaspoon vanilla
•   Nonstick cooking spray
• 1  cup seedless green grapes, sliced
•   Powdered sugar

Directions

1. For filling, in a small mixing bowl beat together mascarpone cheese, honey, the 1 tablespoon milk, shredded lemon peel or verbena, and anise seed. Cover; set aside.

2. For blintzes, stir together flour and baking powder. Set aside. In a small mixing bowl beat egg white with an electric mixer on medium to high speed until soft peaks form.

3. In a large mixing bowl combine the 3/4 cup milk, egg yolk, walnut or hazelnut oil, granulated sugar, and vanilla. Beat with electric mixer until well combined. Add flour mixture; beat just until mixture is smooth. Fold in beaten egg white (texture should be that of a milk shake).

4. Spray a nonstick griddle or skillet with nonstick cooking spray. Heat over medium heat 1 to 2 minutes. For each blintz, pour about 2 tablespoons batter onto griddle. Quickly spread batter to 4- to 5-inch circle.

5. Cook blintz pancake for 20 seconds or until light brown. Gently turn with a spatula; cook second side for 15 seconds. Invert blintz pancake onto a plate lined with paper towels. Repeat with remaining batter to make 10 to 12 blintzes. (You may cook up to 3 or 4 blintzes at a time in a large skillet.) Place a dry paper towel between each layer of blintz pancakes. Cover and keep warm.

6. To serve, spoon 1 slightly rounded tablespoon of cheese mixture across pancake just below center. Fold the bottom of pancake over filling. Fold in sides, then roll up. Arrange blintzes, seam-side down, on individual dessert plates. Top with grapes. Sprinkle with powdered sugar. Serve warm or at room temperature. Makes 10 to 12 servings.