Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Apple | 1 medium (182g) | 95 |
| Apple Cider | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- FILLING---
- 2 tbs butter
- 3 tbs sugar
- 2 pounds Golden apples, peeled, diced
- 1/4 tsp cinnamon
- CARAMEL SAUCE---
- 3/4 cup sugar
- 1/4 cup water
- 1/2 cup apple cider
- 1/8 tsp salt
- BLINTZES---
- 1 pkg crepes (Ten 7 inch crepes)
- 2 tbs butter
- 2 tbs vegetable oil
- Sour Cream
Directions
Heat butter and sugar in skillet.
Add apples, cook until tender.
Remove from heat, top with cinnamon. Let cool.
Heat sugar and water in saucepan, until mixture turns amber, swirling pan, don't stir. #Add cider, simmer until sauce is consistency of pancake syrup.
Stir in salt. Let cool.
Spoon 1/3 cup filling into center of each crepe.
Fold sides of each crepe around filling to form square package. Refrigerate.
Heat butter and oil in skillet. Add blintzes, seam side down, cook until crispy and browned.
Remove to paper towels, pat dry.
SERVE IMMEDIATELY, WITH CARAMEL SAUCE AND SOUR CREAM. Makes 10 blintzes.