To make the blini, sift the flour into a large bowl. Gradually pour in the milk while whisking constantly to make sure there are no lumps, then mix in the melted butter. Break the eggs into the same bowl and whisk until evenly incorporated and a thick batter is formed. Gradually add the measured boiling water and continue whisking until the mixture reaches a consistency similar to pouring yogurt without any lumps. This is a trick I have learnt from my grandma, as hot water not only helps to achieve a smooth batter but will also make your blini light and lacy. 

 

Season with the salt and sugar.

 

Heat a non-stick frying pan with some butter over a medium high heat. Pour half a ladle of the batter into the hot pan and swirl until it covers the entire surface in an even, paper-thin layer.

 

Cook on one side for about 2 minutes. You know it is ready when the edges start to curl. Flip the crêpe and fry on the other side for 40 seconds or so. Repeat to use up all the batter. Pile the crêpes into a stack, adding a slice of butter in between every other one.

 

Blend the goats’ curd (or ricotta and cottage cheese) and dried apricots in a food processor for 5 minutes or until you have a semi-smooth paste with a few chunky bits, then add the sugar and lemon juice to taste. 

 

To assemble: place 2 tablespoons of cheese mixture on each crêpe and roll into a burrito shape. Heat the butter and sugar together in a frying pan over a medium heat. Stone the fresh fruit, then cut each into 4 slices. Add to the pan and fry for 2–5 minutes until slightly caramelized and softened.

 

To serve: place 2 blintzes on each plate, add a few fried fruit slices and sprinkle with toasted flaked almonds.