1/2 Photos of 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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Units: US | Metric
- 1Combine eggs and oil in bowl and beat until light and frothy. Beat in milk, then flour and salt. Beat until well blended.
- 2Cover batter and refrigerate for 15 minutes, until flour absorbs and mixture thickens.
- 3Place an 8-9 inch frying or omelet pan over medium heat. Lightly grease with paper towel dipped in margarine.
- 4When pan is very hot, quickly pour 1/4 cup batter and swirl quickly to cover bottom.
- 5When batter starts curling away from sides of pan, shake crepe onto paper towels. Repeat.
- 6To freeze at this point, cool and then place between wax paper sheets. Stack and wrap bundle in foil.
- 7To make blintz filling:
- 8In a bowl combine apple pie filling, diced apple, lemon juice, pecans and cinnamon.
- 9Place 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.
- 10When 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.
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Nutritional Facts for Apple Blintzes or Jewish Crepes
Serving Size: 1 (161 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 469.8
- Calories from Fat 175
- Total Fat 19.4 g
- Saturated Fat 7.2 g
- Cholesterol 235.3 mg
- Sodium 230.9 mg
- Total Carbohydrate 63.4 g
- Dietary Fiber 3.6 g
- Sugars 20.2 g
- Protein 12.4 g