Apple Blintzes or Jewish Crepes

READY IN: 40mins
YIELD: 16 pieces




  • 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.