APPLE BLINTZES
Make and share this Apple Blintzes recipe from Food.com.
Provided by Manami
Categories Breakfast
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
BLINTZES
Steps:
- With a whisk, beat eggs and milk together and add the salt. Gradually, a tablespoonful at a time, whisk in flour and beat until smooth. Heat a 6inch skillet and butter it lightly. Pour in enough batter to make a thin pancake. (If batter is too thick, add water to thin) Pour out excess back into the batter and don't worry if a "tab" forms on the side of the pan.
- Cook the blintz on one side only until the top blisters and it looks dry around the edges. Turn the blintz upside down onto a clean towel. Rebutter the skillet if need be, every 2 or 3 blintzes, and proceed until all the batter has been used up.
- Make assorted fillings, roll up and fry, or bake or freeze for another day.
APPLE BLINTZES OR JEWISH CREPES
I found this recipe in a Jewish cookbook many years ago, and it has become a favorite of my family. It sounds complicated but is actually very easy and the blintzes can be frozen and used later.
Provided by BamaKathy
Categories Breakfast
Time 40m
Yield 16 pieces, 4-8 serving(s)
Number Of Ingredients 11
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.
CHEESE BLINTZES WITH CARAMELIZED APPLES
Provided by Arlen Grad
Categories Cheese Egg Dessert Rosh Hashanah/Yom Kippur Apple Fall Kosher Cinnamon Bon Appétit San Francisco California
Yield Serves 4
Number Of Ingredients 11
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.
APPLE & BLUEBERRY BLINTZES
Blintz is the Russian name for a thin pancake often wrapped around a filling
Provided by Good Food team
Categories Dessert
Time 1h
Number Of Ingredients 12
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.
Nutrition Facts : Calories 566 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 39 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.24 milligram of sodium
FRUIT-TOPPED BLINTZES
My mother is a wonderful cook who always likes to prepare (and improve on!) dishes she's sampled at restaurants. That's what I did with these blintzes, and my family loves my fruity version even more than the original.
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat eggs. Add flour, cornstarch and salt; stir until smooth. Stir in milk. , Heat a lightly greased 8-in. nonstick skillet; pour 1/3 cup batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Keep in a warm oven, covered with foil. Repeat with remaining batter. , For filling, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Place about 2 tablespoons in the center of each blintz; overlap sides and ends on top of filling. Place folded side down. Serve with pureed berries; garnish with whipped cream and fresh berries if desired.
Nutrition Facts : Calories 340 calories, Fat 19g fat (10g saturated fat), Cholesterol 283mg cholesterol, Sodium 237mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 0 fiber), Protein 14g protein.
APPLE BLINTZES WITH CARAMEL SAUCE
Make and share this Apple Blintzes With Caramel Sauce recipe from Food.com.
Provided by kyle martin
Categories Breakfast
Time 55m
Yield 10 blintzes, 10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 181.7, Fat 7.5, SaturatedFat 3.3, Cholesterol 12.2, Sodium 62.8, Carbohydrate 30.5, Fiber 2.1, Sugar 27.6, Protein 0.3
MEAT-FILLED BLINTZES
Tweak this lunch idea a hundred different ways to find your own flavour. The thin pancake makes a perfect jacket for a tasty meat filling. I use ground pork or beef and add paprika for an Eastern European flavour. Season your meat with your favorite spice or herb.
Provided by 5thCourse
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Blintz: Beat eggs and milk together.
- Add flour, sugar, salt.
- Add water and melted butter or oil.
- Heat skillet or crepe pan medium/high heat. If needed, grease pan for each blintz.
- Pour about 1/3 cup batter and tilt pan to cover bottom.
- Blintz is done when bottom starts browning and top no longer looks wet. No need to flip.
- Filling: Fry onion.
- Add meat, cook well. If you like, add two tablespoons flour for consistency.
- Add salt, pepper, or other seasonings.
- Use 2-3 tablespoons filling for each blintz. Fold in 2 sides and roll up.
- (I usually skip this next step) Bake in 400 oven 8-10 minutes or til brown.
- Serve with sour cream!
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- Prepare the Batter. In a small bowl, whisk together the milk, eggs and melted butter. Next, add the flour and salt; and mix well until smooth and no lumps remain.
- Make the Filling. While the batter chills, prepare the cheese filling. In a food processor, blend the cottage cheese until smooth. Then, add the softened cream cheese, sugar and vanilla and pulse until creamy.
- Cook the Blintzes. When the batter is ready, remove it from the fridge and heat a lightly greased eight-inch nonstick skillet over medium heat. Then quickly pour two tablespoons batter into the center of the hot skillet.
- Flip. Next, carefully flip the blintz over. For best results use a thin, flexible silicone or rubber spatula. (See which spatula our Test Kitchen loves).
- Allow Blintzes to Cool. Remove the cooked blintzes to a wire rack. Repeat step three with the remaining batter. When all the blintzes have been cooked, stack them with waxed paper, parchment or paper towels in between.
- Fill and Fold. When the blintzes have fully cooled, take a single blintz and spread about a heaping tablespoonful of filling onto the lower third of each blintz.
- Bake. When all the blintzes have been filled, bake, uncovered, at 350° for 10 minutes or until heated through.
- Make the Cherry Sauce. Meanwhile, in a large saucepan, bring thawed frozen cherries and sugar to a boil over medium heat. Reduce heat; cover and simmer for five minutes or until heated through.
- Serve. To serve, plate three or four warm blintzes on a plate and top with a few heaping spoonfuls of cherry sauce. Garnish with whipped cream or confectioners’ sugar, if desired, and enjoy.
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