1 cup milk
4 tbsp. butter-melted or substitute vegetable oil (canola, corn, soybean, etc.)
1 cup all purpose flour
1 pinch salt
Vegetable Spray as Needed
- In a bowl, whisk together the eggs, milk, and butter. Sift together the flour and salt. Add the flour to the egg mixture and whisk just until combined. Let batter rest 30 minutes covered in refrigerator before making blintzes.
- To make crepes, heat an 8” non-stick pan over medium heat, spray with vegetable spray to lightly coat pan. Add about 2 Tbsp. of batter and immediately rotate pan rolling so the batter covers the entire bottom surface of the pan with a thin film. (This may take a few times of practice, but there will be extra batter) When lightly browned, gently flip over and cook for another 10 seconds. Remove from pan, repeat with other crepes to have a total of 10 or more crepes. Meanwhile, prepare apples and cheese filling.
5 apples-peeled, cored, diced ½”
2 tbsp. butter
½ cup brown sugar
½ tsp. ground cinnamon
½ tsp. vanilla extract
¼ cup apple cider or juice
¾ cup ricotta cheese
¾ cup cream cheese-softened
¼ cup maple syrup
- Prepare apple filling by heating a saute pan on medium high heat. Add the apples and butter. Cook stirring just until apples begin to soften. Add the brown sugar, cinnamon and vanilla extract. Cook until a deep brown color, and sugar is melted. Add the apple cider or juice, stirring to dissolve sugar. Bring to a boil just to reduce and thicken lightly. Reserve warm to serve over the filled crepes.
- For the cheese filling, combine the ricotta, cream cheese, maple syrup and mix to combine. Reserve to stuff crepes.
- Lay the crepes out on table, place an equal amount of the filling at the center and mound into a cylinder shape. Fold the sides of the crepes in and roll the crepe over the filling into a flat cylinder shape. Place on serving plates and garnish generously with the cooked apple mixture.
Makes about 10 Blintzes