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Make the custard sauce the day before.
Bring the half and half and sugar to a simmer over medium-low heat in a medium saucepan. In a bowl, whisk the egg yolks for 1-2 minutes or until they thicken and change color slightly. Pour a little of the hot half and half into the egg yolks and quickly stir with the whisk. Pour the egg yolks into the hot cream and stir to combine with a rubber spatula. Cook this mixture over low heat until it thickens enough to coat the back of a spoon, 3-5 minutes. Do not let this mixture boil. Strain through a fine-mesh and refrigerate overnight or until cold.
Whisk the fours with a pinch of salt and the sugar together in a large bowl. In a separate bowl, whisk the mil, olive oil, balsamic and eggs. Combine the two and mix well. Let rest for at least 30 minutes.
To make the pancakes, place a non-stick sauté pan over medium-low heat and, working one pancake at a time, pour about 1/4 cup of batter into the hot pan and swirl to coat the bottom. Cook until the edges begin to rise, 3-4 minutes, then flip and cook another minute. Remove from the pan and reserve.
Combine the cheese and powdered sugar in a medium bowl. Add the whipped cream, honey, raspberries and 1 teaspoon of Raspberry reduction and mix well.
To make the Blini: Fill each pancake with a couple of tablespoons of fill and fold to enclose. Heat the olive oil and butter together in a large skillet. Add the blini and brown on only one side, 1-2 minutes. Serve warm with fresh raspberries, some custard sauce and a drizzle of Raspberry balsamic reduction.
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