Appleblintzes Recipes

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APPLE BLINTZES



Apple Blintzes image

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

2 eggs
1 1/2 cups all-purpose flour
1/2 tablespoon sugar
1/8 teaspoon salt
1 3/4 cups water
margarine (for frying)
4 medium cooking apples
3/4 cup water
1/2 cup sugar
2 tablespoons butter or 2 tablespoons margarine
1/8 teaspoon salt

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.

APPLE BLINTZES OR JEWISH CREPES



Apple Blintzes or Jewish Crepes image

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

4 eggs
1 tablespoon corn oil
1 cup milk
1 cup all-purpose flour
1 pinch salt
1 (16 ounce) can apple pie filling
1 mcintosh apple, peeled, cored, diced
1/2 lemon, juice of
1/4 cup chopped pecans
1/2 teaspoon cinnamon
2 -4 tablespoons butter or 2 -4 tablespoons margarine (for frying)

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 AND APPLE BLINTZES RECIPE



Cheese and Apple Blintzes Recipe image

Provided by á-2053

Number Of Ingredients 10

8 Basic Blintzes
2 tbs. butter
2 med. cooking apples
3 tbs. brown sugar
1/2 cup water
1/2 tsp. vanilla
1/4 tsp. cinnamon
Cheese Filling
3 tbs. butter
1 tbs. salad oil

Steps:

  • Make crepes as directed and set aside. Heat butter in medium skillet. Peel and thinly slice apples. Sauté apples in butter 4 to 5 minutes until they are well glazed. Add sugar, water, vanilla and cinnamon. Cook uncovered for about 10 minutes until water has evaporated and mixture is soft. Place 2 tablespoons cheese filling in center of each blintz crepe. Top wit an equal amount of apple filling. Heat butter and oil in large skillet. Fry the filled blintzes 2 to 3 minutes on each side until they are golden brown. Drain on paper toweling and serve hot. Makes 8 blintzes.

CHERRY CHEESE BLINTZES



Cherry Cheese Blintzes image

These elegant blintzes can be served as an attractive dessert or a brunch entree. The bright cherry sauce gives them a delightful flavor. I sometimes substitute other fruits, such as raspberries, blueberries or peaches. -Jessica Vantrease, Anderson, Alaska

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 40m

Yield 9 servings.

Number Of Ingredients 15

1-1/2 cups 2% milk
3 large eggs, room temperature
2 tablespoons butter, melted
2/3 cup all-purpose flour
1/2 teaspoon salt
FILLING:
1 cup 4% cottage cheese
3 ounces cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
CHERRY SAUCE:
1 pound fresh or frozen pitted sweet cherries
2/3 cup plus 1 tablespoon water, divided
1/4 cup sugar
1 tablespoon cornstarch

Steps:

  • In a small bowl, combine the milk, eggs and butter. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 2 hours., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons 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. Remove to a wire rack. Repeat with remaining batter. When cool, stack crepes with waxed paper or paper towels in between. Wrap in foil; refrigerate., In a blender, process cottage cheese until smooth. Transfer to a small bowl; add cream cheese and beat until smooth. Beat in sugar and vanilla. Spread about 1 rounded tablespoonful onto each crepe. Fold opposite sides of crepe over filling, forming a little bundle. , Place seam side down in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 10 minutes or until heated through., Meanwhile, in a large saucepan, bring cherries, 2/3 cup water and sugar to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes or until heated through. Combine cornstarch and remaining water until smooth; stir into cherry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with crepes.

Nutrition Facts : Calories 245 calories, Fat 10g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 306mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 1g fiber), Protein 8g protein.

CHEESE BLINTZES WITH CARAMELIZED APPLES



Cheese Blintzes with Caramelized Apples image

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

3/4 cup water
3 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon plus 1/8 teaspoon salt
1/2 cup plus 2 tablespoons all purpose flour
1 1/2 7.5-ounce packages hoop cheese (about 1 1/2 cups) or 1 pound large-curd cottage cheese
1/4 cup sugar
1/4 teaspoon ground cinnamon
3 tablespoons butter, melted
2 tablespoons vegetable oil
Caramelized Apples

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.

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