Ingredients[edit | edit source]

Filling[edit | edit source]

  • 2 tbs butter
  • 3 tbs sugar
  • 2 pounds Golden apples, peeled, diced
  • 1/4 tsp cinnamon

Caramel sauce[edit | edit source]

  • 3/4 cup sugar
  • 1/4 cup water
  • 1/2 cup apple cider
  • 1/8 tsp salt

Blintzes[edit | edit source]

  • 1 pkg crepes (Ten 7 inch crepes)
  • 2 tbs butter
  • 2 tbs vegetable oil
  • Sour Cream

Directions[edit | edit source]

Filling[edit | edit source]

  1. Heat butter and sugar in skillet.
  2. Add apples, cook until tender.
  3. Remove from heat, top with cinnamon. Let cool.

Caramel sauce[edit | edit source]

  1. 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.
  2. Stir in salt. Let cool.

Blintzes[edit | edit source]

  1. Spoon 1/3 cup filling into center of each crepe.
  2. Fold sides of each crepe around filling to form square package. Refrigerate.
  3. Heat butter and oil in skillet. Add blintzes, seam side down, cook until crispy and browned.
  4. Remove to paper towels, pat dry.


SERVE IMMEDIATELY, WITH CARAMEL SAUCE AND SOUR CREAM. Makes 10 blintzes.


Contributed by[edit | edit source]

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