Makes 2 ¼ cups batter, about 14-filled crepes, 3 cups filling, enough for 7 portions.
- 1 ¼ cups milk
- 1 cup all-purpose flour
- 3 large eggs
- 2 tablespoons unsalted butter, melted
- ½ teaspoon granulated sugar
- Few grains of salt
- Oil for cooking
- 2 tablespoons unsalted butter
- Apple Walnut Filling (recipe follows)
A crepe pan of nonstick skillet, 6 12 to 7 inches across the bottom, and a baking dish 11×7 inches or larger
Put the milk, flour, eggs, oil or melted butter, sugar, and salt into a food processor or blender and process to make a smooth batter.
To make crepes for blintzes: Put a clean dish towel on the counter beside the range. Heat the crepe pan or skillet over moderate heat. Lightly grease pan. Lift the pan off the heat. Pour 3 tablespoons batter into the middle of the pan and rotate the pan clockwise until the batter covers the bottom. Fill any holes by spreading on a little extra batter with a spatula. Put the pan back on the heat. As soon as the crepe is cooked around the edges and just curling back from the pan, loosen the edged with a thin-bladed spatula and turn the skillet upside down over the dish towel so the crepe falls out (these crepes are cooked on one side only).
Continue making the crepes with the remaining batter (for a total of about 14), stacking one on top of the other.
When you’re ready to fill the crepes, melt the two tablespoons butter. Brush some on the bottom and sides of the baking dish.
Turn over the entire stack of crepes so the unbrowned sides are up. Lay 4 or more crepes out on the counter top (brown sides down). Put a heaping tablespoon of apple walnut filling on each crepe close to the edge nearest you. Fold the bottom of the crepe over the filling, folds the sides in, then roll the crepe up. Put seam side down in the prepared baking dish. Continue with remaining crepes and filling. Brush the filled crepes with the remaining butter. If you wish, cover and refrigerate up to 3 days or freeze up to one month.
To serve, heat the over to 425 F. Bake the blintzes uncovered 20-25 minutes until browned, slightly crisp, and very hot.
Apple Walnut Filling
This can be made up to 3 days ahead. If you make the filling with a sweet apple, such as Golden Delicious, reduce the sugar to ¼ cups.
- 1 ¼- 1 ½ pounds (2 large) tart apples, such as Granny Smith, Jonathan, Greening, or Braeburn
- 2 tablespoons frozen apple juice concentrate or unsalted butter
- ½ cup Zante currants or raisins
- 1/3 cups granulated sugar
- ½ teaspoon ground cinnamon
- ¾ cup walnuts, chopped course
Peel, quarter, and core the apples then dice. Heat the apple juice concentrate or melt the butter over moderate heat in a 10-inch skillet that has a lid. Add the apples, currants or raisins, sugar, and cinnamon to the pan. Toss gently to mix. Cover and cook 3 minutes, until the apples are tender but still hold their shape. Remove from heat. Stir in the walnuts and cool 5-10 minutes before using.