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Apple Filled Blintzes

Submitted by: | website: Mia Cucina

2013-03-08 Other
5 0

Who says a pancake has to be flat and drowned in maple or sugary pancake syrup? These Jewish pancakes are an alternative New Yorkers love.

  • Servings: 24
  • Prep Time: 1 hour
  • Cook Time: 15 minutes
  • Total Time: 1 hour 15 minutes

Ingredients:

Crepe:
½ cup Milk
½ cup Water
3 Large Eggs
1 cup All Purpose Flour
2 Tbsp Melted Butter
Apple Filling:
1 cup Sweet Butter, softened
3 cups Peeled, cored and ¼" dice apples
6 Tbsp Brown Sugar
6 Tbsp clover Honey
1½ tsp Ground Cinnamon
1 Tbsp Fresh Lemon Juice

Directions:

Crepe:

Place the milk, water, eggs and flour in a blender or food processor and process until smooth, about 10 seconds. Add the melted butter and process a few more seconds. Refrigerate the mixture for at least 1 hours or overnight.

Filling:

Heat 3 tablespoons of butter in a large saute pan over medium heat. When bubbling, add the diced apples and saute 4-6 minutes until they are nicely softened. Stir in all remaining filling ingredients and continue cooking until the sugar is dissolved and the apples are thoroughly coated. Remove from heat and set aside to cool.

Frying:

After the batter has had time to set, over moderately high heat, heat a 7 inch nonstick crepe pan or frying pan. When the pan hot, spray with nonstick cooking spray. Remove pan from heat and add 2 tablespoons of batter, swirling to thinly and evenly coat the bottom of the pan, then pour off excess. Cook for a few seconds on one side but don't allow it to brown. Flip and cook the other side for a few more seconds. Turn out onto a plate and continue to make crepes until all batter is used, placing a piece of parchment or waxed paper between each crepe to keep them from sticking to each other.

Constructing the blintz:

When cool, place one of the crepes on a work surface and place the desired amount of filling centered on the bottom 1/3 of the crepe. Fold the sides in and roll the crepe to form the blintz and place on a plate, fold side down, waiting to be fried. Continue with the remaining crepes and filling until all the crepes have been used up. Spray a 7 inch nonstick frying pan with the cooking spray and fry the filled blintzes, 1 or 2 at a time, until golden brown, respraying the skillet as needed. Place the fried blintzes on a serving platter. Serve accompanied by any remaining filling, sour cream or yogurt as toppings.