Ingredients[]
Filling[]
Caramel sauce[]
- 3/4 cup sugar
- 1/4 cup water
- 1/2 cup apple cider
- 1/8 tsp salt
Blintzes[]
- 1 pkg crepes (Ten 7 inch crepes)
- 2 tbs butter
- 2 tbs vegetable oil
- Sour cream
Directions[]
Filling[]
- Heat butter and sugar in skillet.
- Add apples, cook until tender.
- Remove from heat, top with cinnamon. Let cool.
Caramel sauce[]
- Heat sugar and water in saucepan, until mixture turns amber, swirling pan, don't stir. #Add cider, simmer until sauce is consistency of pancake syrup.
- Stir in salt. Let cool.
Blintzes[]
- Spoon 1/3 cup filling into center of each crepe.
- Fold sides of each crepe around filling to form square package. Refrigerate.
- Heat butter and oil in skillet. Add blintzes, seam side down, cook until crispy and browned.
- Remove to paper towels, pat dry.
SERVE IMMEDIATELY, WITH CARAMEL SAUCE AND SOUR CREAM. Makes 10 blintzes.