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Ingredients
For the batter

2 Eggs, large
3/4 cup Milk
3/4 cupFlour
Pinch ofsalt
1/2 tsp.Sugar
1 tsp. Butter, melted

Tropical Fruit Filling

1 1/2 cupCream cheese, softened
1 tbsp. Sugar
½ tsp. Vanilla
1/4 tsp.Lemon zest, finely grated
1/8 tsp.Ground cinnamon
1/2 cupMango, diced
1/4 cupPineapple, diced
1/4 cupBanana, diced
1/4 cupJackfruit, diced
1 T. Coconut, toasted
2 oz.Butter
Confectioner's sugar to garnish
4 - 6 Strawberries
Chef Larry's Strawberry Sauce for service (recipe follows)

Method
Prepare Chef Larry's Strawberry Sauce per recipe, reserve. Prepare batter by whisking eggs and milk together. Sift flour, salt and sugar into a separate mixing bowl. Incorporate egg/milk mixture into dry ingredients and mix well breaking up any lumps. Whisk until batter is the smooth consistency of heavy cream. Add melted butter and mix. Allow batter to rest under refrigeration for at least 2 - 3 hours.

To cook pancakes, heat a well-seasoned crepe or non-stick omelette pan over medium heat. Pour in 2-3 tablespoons of batter and swirl to evenly and thinly spread batter in pan. Cook for approximately one minute or until batter is set. Flip and cook until lightly golden brown. Slide pancake from pan. Repeat until all of the batter is used.

Combine cream cheese, sugar, lemon zest, vanilla and cinnamon, mix until well incorporated. Fold in diced fruit and coconut. Place fruit mixture in the center of the pancakes, Roll halfway, fold in sides and continue to roll to form "pillows." Melt butter in a large non-stick saute pan or griddle. Add blintzes and cook until golden brown on both sides. Remove and place on serving plates. Top with Chef Larry's Strawberry Sauce. Dust with Confectioner's sugar and garnish with strawberries.

Makes 4 - 6 Servings

Chef Larry's Notes
Use firm green tip bananas or Saba, a frying banana in this recipe. Saba and Jackfruit are available in Asian Markets.

Chef Larry's Strawberry Sauce

Ingredients

1 cupRipe strawberries, hulled and sliced
1/2 cupOrange juice
1 T. Sugar
Squeeze of fresh lemon juice

Method
Place strawberries, orange juice, sugar and lemon in a blender. Puree until smooth. Strain and reserve until use.

Makes 1 cup