Applesauce Blintzes

To make the crêpes, combine the eggs, flour, milk, sugar, baking powder, vanilla, and salt in a blender or whisk vigorously in a mixing bowl until smooth. Set aside for 30 minutes to an hour (or overnight). Whisk in the melted butter right before you’re about to start cooking them.

Melt a pat of butter over medium heat in a nonstick pan (about 8”) and swirl the butter around to coat the bottom and sides. When the pan is hot, pour about a ¼ cup of batter in the center and swirl it around until the batter stops running. Cook for about a minute, until the bottom begins to color a bit. Using a silicone spatula, carefully lift up the edge of the crêpes and flip it onto the other side. Cook for another minute or two and remove from the pan and place on a plate. Repeat—stacking crêpes on top of each other—until you’ve gone through all of the batter.

When you’ve cooked all of the crêpes, it’s time to assemble the blintzes! In a small bowl, mix the cream cheese with about a teaspoon of the powdered sugar. Adjust sweetness to taste. Spoon 1-2 tablespoons of cream cheese in the center of the crêpes and top with 1-2 tablespoons of apple sauce. Fold the top and bottom of the crêpes into the center, then both of the sides (it should look like a flat-ish burrito).

To cook the blintzes, heat a tablespoon of butter in the pan and add the blintzes—taking pains to not crowd the pan too much. Cook each blintz on each side for about 3-4 minutes, until it’s golden brown on both sides. Finish with a fine dusting of powdered sugar and dig in immediately!