Pancakes filled with a sweet vanilla cheesecake filling, and topped with blueberries and biscuit crumbs
8 thin pancakes or crepes
200g full fat cream cheese
150g Mascarpone Italian cheese
3 tbs icing sugar (plus extra for dusting)
100ml double cream
2 tsp vanilla extract
100g digestive biscuits, crushed to fine crumbs
3 tbsp melted butter
Blueberries or other fruit to fill
Whisk together the cream cheese, Mascarpone cheese and icing sugar until well combined. Add in the double cream and vanilla extract and whisk again. Set to one side.
To make the cheesecake crumbs, stir the melted butter into the digestive crumbs - you should have a sandy mixture.
Heat the pancakes gently, then fill each pancake with a few spoonfuls of the cheesecake mixture. Sprinkle over some blueberries or other fresh fruit and then the sandy cheesecake biscuit crumbs. Fold each pancake over, dust with icing sugar and drizzle over some maple syrup or fruity sauce.
Recipe by Ren Behan - Author Wild Honey and Rye at https://www.renbehan.com/2014/03/blueberry-vanilla-cheesecake-pancakes.html