Ingredients
-
-
4
-
1
-
1
-
1
-
1
-
-
1
-
1
-
1/2
-
1/4
-
1/2
-
2 - 4
-
-
Directions
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
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Steps
|
1
Done
|
Combine Eggs and Oil in Bowl and Beat Until Light and Frothy. Beat in Milk, Then Flour and Salt. Beat Until Well Blended. |
|
2
Done
|
Cover Batter and Refrigerate For 15 Minutes, Until Flour Absorbs and Mixture Thickens. |
|
3
Done
|
Place an 8-9 Inch Frying or Omelet Pan Over Medium Heat. Lightly Grease With Paper Towel Dipped in Margarine. |
|
4
Done
|
When Pan Is Very Hot, Quickly Pour 1/4 Cup Batter and Swirl Quickly to Cover Bottom. |
|
5
Done
|
When Batter Starts Curling Away from Sides of Pan, Shake Crepe Onto Paper Towels. Repeat. |
|
6
Done
|
to Freeze at This Point, Cool and Then Place Between Wax Paper Sheets. Stack and Wrap Bundle in Foil. |
|
7
Done
|
to Make Blintz Filling: |
|
8
Done
|
in a Bowl Combine Apple Pie Filling, Diced Apple, Lemon Juice, Pecans and Cinnamon. |
|
9
Done
|
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. |
|
10
Done
|
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. |
