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Author Notes: Back when I had an interview with my Bubbe, she told us a story of how her Bubbe filled the kitchen with blintzes- pans and batter everywhere! Well I am keeping that recipe a family secret, but I came up with this winner to share with all of you! Traditionally blintzes are filled with a farmer’s cheese mixture, berries or even mashed potatoes. That is all fine and dandy for ordinary blintzes but I filled mine with brie and a sweet apple mixture because I do what I want. Snap! Then I drizzled on a balsamic reduction to make it all fancy. —What Jew Wanna Eat
- 1 cup All-purpose flour
- 1 tablespoon Sugar
- 1/8 teaspoon Salt
- 3 Eggs
- 1 cup Milk
- 1 tablespoon Olive Oil
Filling and Reduction
- 3 cups Apples (I used Fuji), diced
- 3 tablespoons Brown sugar (or more if desired)
- Juice of 1 lemon
- 1/2 cup Finely chopped pecans (or walnuts)
- 2 tablespoons Butter
- 1 teaspoon Cinnamon
- 1 cup Balsamic vinegar
- 2 tablespoons Brown sugar
- Combine the flour, sugar and salt, and then add the eggs, milk and olive oil and whisk until no lumps remain. You can use a mixer if you like, but by hand works great too.
- Let your batter rest at least 1 hour to let the gluten relax.
- Now time for the apple mixture. Cut your apples into small diced pieces and cook in 1 tablespoon butter until the apples get soft, or about 5 minutes.Then add the brown sugar, cinnamon and lemon juice to coat. Let cool.
- Now it’s blintz time! Butter your nonstick pan with a thin coat of butter and get it all nice and hot. Then pour just enough batter in the pan to coat the bottom- I used a small ladle. Swirl your pan to get the batter to coat evenly.
- After about a minute you will see the ends begin to curl up- your blintz is done! Do not flip. Put blintzes on parchment paper to allow them to cool. Don’t layer blintzes together or they will stick!
- Put a small amount of brie towards the bottom of each blintz. Then layer with small amounts of the cooled apple mixture and pecans. Fold the bottom of the blintz up to cover the filling and then fold the sides in. Then roll like a little Jewish burrito!
- Add 1 tablespoon butter back to the pan and get it nice and hot and cook on each side until golden brown- or about 2 minutes per side.
- To make the balsamic glaze, bring 1 cup of balsamic vinegar to a boil with 2 tablespoons brown sugar and then reduced it to a simmer. Simmer until the liquid is reduced to 1/4 cup and it is thick enough to coat the back of a spoon. Adjust with more sugar if you want it sweeter. Let cool and drizzle over blintzes. Top with more apple filling or nuts if desired.