Prep 40 mins
Cook 0 mins
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.
- 4 eggs
- 1 tablespoon corn oil
- 1 cup milk
- 1 cup all-purpose flour
- 1 pinch salt
- 1 (16 ounce) can apple pie filling
- 1 mcintosh apple, peeled, cored, diced
- 1⁄2 lemon, juice of
- 1⁄4 cup chopped pecans
- 1⁄2 teaspoon cinnamon
- 2 -4 tablespoons butter or 2 -4 tablespoons margarine (for frying)
- Combine eggs and oil in bowl and beat until light and frothy. Beat in milk, then flour and salt. Beat until well blended.
- Cover batter and refrigerate for 15 minutes, until flour absorbs and mixture thickens.
- Place an 8-9 inch frying or omelet pan over medium heat. Lightly grease with paper towel dipped in margarine.
- When pan is very hot, quickly pour 1/4 cup batter and swirl quickly to cover bottom.
- When batter starts curling away from sides of pan, shake crepe onto paper towels. Repeat.
- To freeze at this point, cool and then place between wax paper sheets. Stack and wrap bundle in foil.
- To make blintz filling:
- In a bowl combine apple pie filling, diced apple, lemon juice, pecans and cinnamon.
- 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.
- 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.