Apple Blintzes With Caramel Sauce Recipes

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APPLE BLINTZES WITH CARAMEL SAUCE



Apple Blintzes With Caramel Sauce image

Make and share this Apple Blintzes With Caramel Sauce recipe from Food.com.

Provided by kyle martin

Categories     Breakfast

Time 55m

Yield 10 blintzes, 10 serving(s)

Number Of Ingredients 12

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
3/4 cup sugar
1/4 cup water
1/2 cup apple cider
1/8 teaspoon salt
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

Steps:

  • ---------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.

Nutrition Facts : Calories 181.7, Fat 7.5, SaturatedFat 3.3, Cholesterol 12.2, Sodium 62.8, Carbohydrate 30.5, Fiber 2.1, Sugar 27.6, Protein 0.3

APPLE BLINTZES



Apple Blintzes image

Make and share this Apple Blintzes recipe from Food.com.

Provided by Manami

Categories     Breakfast

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 eggs
1 1/2 cups all-purpose flour
1/2 tablespoon sugar
1/8 teaspoon salt
1 3/4 cups water
margarine (for frying)
4 medium cooking apples
3/4 cup water
1/2 cup sugar
2 tablespoons butter or 2 tablespoons margarine
1/8 teaspoon salt

Steps:

  • To prepare batter:.
  • Combine flour, sugar and salt.
  • In large mixing bowl, beat eggs.
  • Alternately add dry ingredients with water, till batter is smooth.
  • Using an 8-inch frying pan (or a crepe pan), lightly grease pan and heat until the pan is hot.
  • Pour 1/4 cup batter into hot frying pan, cook until batter starts to puff up - probably not even a minute.
  • Turn pancake over and brown.
  • Turn 'pancake' out onto a cotton dish towel.
  • To prepare apple filling:.
  • Pare,core and slice apples into 1" thick slices.
  • In a medium saucepan, combine apples, water, sugar, margarine and salt; bring to boil.
  • Reduce heat and simmer until apples are transparent.
  • Set aside and keep apples and syrup warm.
  • To assemble crepes:.
  • Place 3-4 apples slices on each crepe.
  • Place single layer in lightly greased baking dish; pour over apple syrup and heat.
  • Serve with remaining sauce.

SKILLET CARAMEL-APPLE CRISP



Skillet Caramel-Apple Crisp image

The caramel sauce does double duty in this warm, comforting crisp. First, it lends sweetness to the apple filling, and second, it yields a lot of leftovers to serve alongside. Use firm, tart apples like Mutsu, Jonathan or Honeycrisp, which will hold their shape during baking. Room-temperature apples work best here: If your apples are cold from the refrigerator, the caramel sauce may seize a bit. Save any extra caramel sauce in your fridge for a rainy day - that is, of course, if you haven't eaten it all.

Provided by Yossy Arefi

Categories     pies and tarts, dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 17

2 cups/400 grams granulated sugar
3/4 cup/170 grams unsalted butter (1 1/2 sticks), diced
1 cup/240 milliliters heavy cream
1 teaspoon vanilla bean paste or extract
1 teaspoon kosher salt
3 pounds/1,360 grams tart, firm apples, such as Mutsu, Jonathan or Honeycrisp (about 6 medium apples)
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/8 teaspoon ground cloves
Pinch of kosher salt
1 cup/130 grams all-purpose flour
1 cup/90 grams old-fashioned oats
1/3 cup/40 grams chopped pecans (optional)
1/3 cup/75 grams light brown sugar
1/2 teaspoon kosher salt
1/2 cup/115 grams unsalted butter (1 stick), softened

Steps:

  • Make the caramel sauce: Add the granulated sugar and 1/4 cup water to a 3-quart saucepan and stir to combine. Add the butter and set it over medium-high heat, but do not stir. Cook, without stirring, until the butter and sugar have completely melted and started to bubble, 4 to 5 minutes.
  • After the mixture has begun to brown at the edges, use a heatproof spatula to carefully stir it occasionally until it is deep golden brown and beginning to smoke just slightly, about 4 to 5 minutes. Do not walk away from the pan during this process as the caramel will go from perfectly golden to burned in moments.
  • When the mixture is deep golden, remove the pan from the heat, and carefully whisk in the heavy cream. The mixture will expand and sputter before turning into a smooth sauce. Add the vanilla and salt. If the caramel is at all lumpy, return the pan to the stove on low heat and whisk until smooth. You should have about 2 cups. Carefully pour the caramel into a heat-safe container to cool.
  • Prepare the filling: Heat your oven to 350 degrees and set a rack in the center. Peel, core and slice the apples into 1/2-inch slices, removing any bruised bits if necessary. Combine the sliced apples, lemon juice, spices and salt in a large bowl, and stir to combine. Drizzle 1/2 cup caramel sauce over the top and stir again. Scrape the apples and all of their juices into a 9- or 10-inch oven-safe skillet.
  • Make the topping: In the same bowl, combine the flour, oats, pecans, sugar and salt. Stir until well combined, then add the butter and mash it into the dry ingredients with your fingers until crumbs form. Pour the crumb topping evenly over the apples. Bake the crisp until the topping is golden and the juices are bubbling, 40 to 50 minutes. Serve warm with more warm caramel sauce and ice cream. Store any remaining sauce in an airtight container in the refrigerator for about a week. It can be rewarmed for later use in a saucepan over low heat.

APPLE BLINTZES OR JEWISH CREPES



Apple Blintzes or Jewish Crepes image

I found this recipe in a Jewish cookbook many years ago, and it has become a favorite of my family. It sounds complicated but is actually very easy and the blintzes can be frozen and used later.

Provided by BamaKathy

Categories     Breakfast

Time 40m

Yield 16 pieces, 4-8 serving(s)

Number Of Ingredients 11

4 eggs
1 tablespoon corn oil
1 cup milk
1 cup all-purpose flour
1 pinch salt
1 (16 ounce) can apple pie filling
1 mcintosh apple, peeled, cored, diced
1/2 lemon, juice of
1/4 cup chopped pecans
1/2 teaspoon cinnamon
2 -4 tablespoons butter or 2 -4 tablespoons margarine (for frying)

Steps:

  • Combine eggs and oil in bowl and beat until light and frothy. Beat in milk, then flour and salt. Beat until well blended.
  • Cover batter and refrigerate for 15 minutes, until flour absorbs and mixture thickens.
  • Place an 8-9 inch frying or omelet pan over medium heat. Lightly grease with paper towel dipped in margarine.
  • When pan is very hot, quickly pour 1/4 cup batter and swirl quickly to cover bottom.
  • When batter starts curling away from sides of pan, shake crepe onto paper towels. Repeat.
  • To freeze at this point, cool and then place between wax paper sheets. Stack and wrap bundle in foil.
  • To make blintz filling:
  • In a bowl combine apple pie filling, diced apple, lemon juice, pecans and cinnamon.
  • Place about one tablespoon filling into center of crepe. Fold top down, bottom up, and sides in to enclose filling. Then place fold side down onto platter to await frying.
  • When all blintzes are filled, heat frying pan with 2 tablespoons of melted butter or margarine and fry blintzes, a few at a time, on both sides until golden brown. Add more margarine as needed during frying. Serve hot.

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