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APPLE-PECAN BLINTZES
1 1/4 cups milk
1 cup all-purpose flour
3 large eggs
2 tablespoons butter, melted
1/2 teaspoon sugar
1 pinch salt
Apple-pecan filling:
2 large tart apples (Granny Smith, Jonathan or Braeburn)
2 tablespoons frozen apple juice concentrate
1/2 cup currants
1/3 cup sugar
1 teaspoon ground cinnamon
1 cup pecans, coarsely chopped
2 tablespoons butter
For crepes:
In blender, mix together milk, flour, eggs, melted butter,
sugar and salt. Blend to make a smooth batter.
Heat crepe pan over medium heat. Lightly grease.
Pour 2 tablespoons batter into middle of pan and tilt to
evenly spread batter over bottom of pan.
Loosen edges with spatula and flip over. Cook on other side
until golden brown.
Stack on waxed paper.
Repeat until all batter is used.
For filling:
Peel, quarter and core apples. Dice apples.
Heat apple juice concentrate in skillet over medium heat. Add
apples, currants, sugar and cinnamon. Toss to mix.
Cover and cook 3 minutes until apples are tender but not
mushy. Remove pan from heat.
Stir pecans and cool 10 minutes.
To make blintzes:
To make each one, place a heaping tablespoon of filling on
each crepe at one edge.
Fold bottom of crepe over filling. Fold in sides and then roll
crepe up.
Repeat until all filling is used.
Place, seam side down, in baking dish lightly sprayed with
nonstick cooking spray.
Brush crepes with remaining melted butter.
Preheat oven to 425 degrees Fahrenheit.
Bake blintzes uncovered, 20-25 minutes, until browned,
slightly crispy and hot.
***Write a review of this recipe!***
Recipe submitted by Angela
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