APPLE-PECAN BLINTZES

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Crepes:

 

1 1/4 cups milk

1 cup all-purpose flour

3 large eggs

2 tablespoons butter, melted

1/2 teaspoon sugar

1 pinch salt

Apple-pecan filling:

 

2 large tart apples *

2 tablespoons frozen apple juice concentrate

1/2 cup currants

1/3 cup sugar

1 teaspoon ground cinnamon

1 cup pecans, coarsely chopped

2 tablespoons butter

* (Granny Smith, Jonathan or Braeburn)

 

For crepes:

 

In blender, mix together milk, flour, eggs, melted butter, sugar and

salt. Blend to make a smooth batter. Heat crepe pan over medium heat.

Lightly grease.

 

Pour 2 tablespoons batter into middle of pan and tilt to evenly

spread batter over bottom of pan. Loosen edges with spatula and flip

over. Cook on other side until golden brown. Stack on waxed paper.

Repeat until all batter is used.

 

For filling:

 

Peel, quarter and core apples. Dice apples. Heat apple juice

concentrate in skillet over medium heat. Add apples, currants, sugar

and cinnamon. Toss to mix. Cover and cook 3 minutes until apples are

tender but not mushy. Remove pan from heat. Stir pecans and cool 10

minutes.

 

To make blintzes:

 

To make each one, place a heaping tablespoon of filling on each crepe

at one edge. Fold bottom of crepe over filling. Fold in sides and

then roll crepe up. Repeat until all filling is used. Place, seam

side down, in baking dish lightly sprayed with nonstick cooking

spray. Brush crepes with remaining melted butter. Preheat oven to 425

degrees Fahrenheit. Bake blintzes uncovered, 20-25 minutes, until

browned, slightly crispy and hot.