Apple Blintzes Recipes

Steps:

• To prepare batter:.
• Combine flour, sugar and salt.
• In large mixing bowl, beat eggs.
• Alternately add dry ingredients with water, till batter is smooth.
• Using an 8-inch frying pan (or a crepe pan), lightly grease pan and heat until the pan is hot.
• Pour 1/4 cup batter into hot frying pan, cook until batter starts to puff up - probably not even a minute.
• Turn pancake over and brown.
• Turn 'pancake' out onto a cotton dish towel.
• To prepare apple filling:.
• Pare,core and slice apples into 1" thick slices.
• In a medium saucepan, combine apples, water, sugar, margarine and salt; bring to boil.
• Reduce heat and simmer until apples are transparent.
• Set aside and keep apples and syrup warm.
• To assemble crepes:.
• Place 3-4 apples slices on each crepe.
• Place single layer in lightly greased baking dish; pour over apple syrup and heat.
• Serve with remaining sauce.

Steps:

• Combine eggs and oil in bowl and beat until light and frothy. Beat in milk, then flour and salt. Beat until well blended.
• Cover batter and refrigerate for 15 minutes, until flour absorbs and mixture thickens.
• Place an 8-9 inch frying or omelet pan over medium heat. Lightly grease with paper towel dipped in margarine.
• When pan is very hot, quickly pour 1/4 cup batter and swirl quickly to cover bottom.
• When batter starts curling away from sides of pan, shake crepe onto paper towels. Repeat.
• To freeze at this point, cool and then place between wax paper sheets. Stack and wrap bundle in foil.
• To make blintz filling:
• In a bowl combine apple pie filling, diced apple, lemon juice, pecans and cinnamon.
• Place about one tablespoon filling into center of crepe. Fold top down, bottom up, and sides in to enclose filling. Then place fold side down onto platter to await frying.
• When all blintzes are filled, heat frying pan with 2 tablespoons of melted butter or margarine and fry blintzes, a few at a time, on both sides until golden brown. Add more margarine as needed during frying. Serve hot.

Steps:

• Prepare pancakes following the classic recipe (see 'Goes well with').
• Beat together the mascarpone, vanilla extract, 1 tbsp of the sugar and the egg yolk until smooth and thoroughly combined, set aside. Melt half the butter in a large frying pan and add half the apples and half the remaining sugar. Cook until the apples are tender and starting to caramelise. Remove from the pan and cook remaining apples in the same way. Set aside. Add the blueberries to the pan, cook for 1-2 mins until they start to soften, remove from the pan and add half to the apples.
• Place all the ingredients for the sauce in a saucepan with 75ml of water and cook over a low heat until the blueberries start to break down. Push the mixture through a fine nylon sieve, taste and add sugar or lemon juice if needed. Add the reserved softened blueberries and pour into a jug for serving.
• Heat the oven to 180C/160C fan/gas 4. Lay the pancakes out on a work surface and divide the mascarpone mixture into the middle of each pancake in a neat dollop. Top the mascarpone with the apple and blueberry mixture and fold over the sides of the pancakes to completely encase the filling in a neat square parcel. Arrange the blintzes in an ovenproof dish seam side down and scatter with a little caster sugar plus a pinch of ground cinnamon.
• Bake on the middle shelf for about 10-15 mins or until warmed through. Serve 2 blintzes per person with the blueberry sauce alongside in a jug.

Steps:

• Place 3/4 cup water, 2 eggs, vanilla extract and 1/4 teaspoon salt in blender. Add flour and blend thoroughly until smooth. Let batter stand 1 hour.
• Place hoop cheese in processor. If using cottage cheese, place in center of kitchen towel and squeeze to remove excess moisture until cheese is very dry and measures 1 1/2 cups packed; transfer to processor. Add 1 egg, 1/4 cup sugar, 1/4 teaspoon cinnamon and 1/8 teaspoon salt. Using on/off turns, blend until mixture is almost smooth. Transfer filling to bowl. Cover and refrigerate.
• Heat heavy small skillet with 6-inch-diameter bottom over medium-high heat. Brush lightly with some melted butter. Pour 2 1/2 tablespoons batter into skillet, tilting to spread evenly. Cook until crepe is lightly browned on bottom, about 30 seconds. Turn crepe out onto paper towel and cover with another paper towel. Repeat with remaining batter, brushing skillet with more melted butter as needed.
• Place 1 crepe on work surface. Place 3 tablespoons filling just below center of cooked side of crepe. Fold bottom over filling, then fold sides in; roll to enclose filling. Transfer to foil-lined plate. Repeat with remaining filling and 7 more crepes (reserve remaining crepes for another use).
• Heat 2 tablespoons oil and any re-maining melted butter in heavy large skillet over medium-low heat until hot. Place blintzes, seam side down, in skillet. Cook until bottoms are brown and crisp, shaking pan occasionally, about 6 minutes. Turn blintzes over; cook until bottoms are brown and crisp, about 5 minutes. Transfer 2 blintzes to each of 4 plates. Top with Caramelized Apples and serve.

Steps:

• ---------Filling-------.
• Heat butter and sugar in large nonstick skillet over medium-high heat.
• Add apples; cook 10-12 minutes , until tender.
• Remove from heat; top with cinnamon.
• Let cool.
• --------Sauce--------.
• Heat sugar and water in medium-size heavy-bottomed saucepan (not nonstick) over medium-high heat until mixture turns amber, 12-15 minutes , swirling the pan occasionally, and not stirring.
• Carefully add cider; simmer until sauce consistency of pancake syrup, about another 5 minutes (sugar should be completely dissolved).
• Stir in salt, let cool.
• --------Blintzes--------.
• Spoon about 1/3 cup filling into the center of each crepe.
• Fold sides of each crepe around filling to form square package.
• Refrigerate the packages until ready to cook.
• Heat butter and vegetable oil in large nonstick skillet over medium-high heat.
• Carefully add blintzes, seam side down; cook about 2 minutes per side or until crispy and browned.
• Remove to paper towels; gently pat the blintzes dry Serve immediately with caramel sauce and sour cream.
• If sauce thickens too much, microwave for about 15 seconds; sauce should be served at room temperature.