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Ingredients

Filling:
Caramel Sauce:
Blintzes:

Directions

Filling:
  • Heat butter and sugar in large nonstick skillet over medium-high heat. Add apples; cook 10 to 12 minutes, until tender. Remove from heat; top with cinnamon. Let cool.

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Sauce:
  • Heat sugar and water in medium-size heavy-bottomed saucepan (not nonstick) over medium-high heat until mixture turns amber, 12 to 15 minutes, swirling the pan occasionally, and not stirring. Carefully add cider; simmer until sauce is consistency of pancake syrup, about another 5 minutes (sugar should be completely dissolved). Stir in salt. Let cool.

Instructions Checklist
Instructions Checklist
Blintzes:
  • Spoon about 1/3 cup filling into center of each crepe. Fold sides of each crepe around filling to form square package. Refrigerate the packages until ready to cook.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
  • 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

217 calories; 8 g total fat; 3 g saturated fat; 12 mg cholesterol; 80 mg sodium. 37 g carbohydrates; 2 g fiber; 1 g protein;

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