Apple Blintzes With Caramel Sauce
Apple Blintzes With Caramel Sauce
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Chef's Note
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READY IN:55mins |
SERVES:10 |
YIELD:10 blintzes |
UNITS:US |
Ingredients Nutrition
Filling
- 2 tablespoons butter
- 3 tablespoons sugar
- 4 large golden delicious apples, cored, peeled and cut into 3/4-inch dices (about 2 lbs)
- 1⁄4 teaspoon ground cinnamon
Caramel Sauce
- 3⁄4 cup sugar
- 1⁄4 cup water
- 1⁄2 cup apple cider
- 1⁄8 teaspoon salt
Blintzes
- 1 (4 1/2 ounce) package ready-to-use square crepes (10 7-inch crepes)
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- sour cream, for serving
Directions
- ---------Filling-------.
- Heat butter and sugar in large nonstick skillet over medium-high heat.
- Add apples; cook 10-12 minutes , until tender.
- Remove from heat; top with cinnamon.
- Let cool.
- --------Sauce--------.
- Heat sugar and water in medium-size heavy-bottomed saucepan (not nonstick) over medium-high heat until mixture turns amber, 12-15 minutes , swirling the pan occasionally, and not stirring.
- Carefully add cider; simmer until sauce consistency of pancake syrup, about another 5 minutes (sugar should be completely dissolved).
- Stir in salt, let cool.
- --------Blintzes--------.
- Spoon about 1/3 cup filling into the center of each crepe.
- Fold sides of each crepe around filling to form square package.
- Refrigerate the packages until ready to cook.
- Heat butter and vegetable oil in large nonstick skillet over medium-high heat.
- Carefully add blintzes, seam side down; cook about 2 minutes per side or until crispy and browned.
- Remove to paper towels; gently pat the blintzes dry Serve immediately with caramel sauce and sour cream.
- If sauce thickens too much, microwave for about 15 seconds; sauce should be served at room temperature.
Apple Blintzes With Caramel Sauce