Brie and Apple Blintzes with a Balsamic Reduction Sauce

Happy Memorial Day! And second day of Shavuot for those celebrating. I thought I would bring you one more dairy treat for the holiday (Shavuot, not Memorial Day) to go with my cheesy spinach squares, plus it is about time I make some proper blintzes on this site! AKA Jew crepes. Back when I had an interview with Bubbe, she told us a story of how her Bubbe filled the kitchen with blintzes- pans and batter everywhere! Well I am keeping that recipe a family secret, but I came up with this winner to share with all of Jew! Traditionally blintzes are filled with a farmer’s cheese mixture, berries or even mashed potatoes. That is all fine and dandy for ordinary blintzes but I filled mine with brie and a sweet apple mixture because I do what I want. Snap! Then I drizzled on a balsamic reduction to make it all fancy. Here is all you need for blintzes of your very own.

First up, make your batter. Combine the flour, sugar and salt, and then add the eggs, milk and olive oil and whisk until no lumps remain. You can use a mixer if you like, but by hand works great too. Plus, that’s how Bubbe did it! Traditionally, blintzes have melted butter in them, but I like the rich taste and texture you get with olive oil.

Now let your batter rest at least 1 hour to let the gluten relax. This will just make your batter taste better and easier to work with. I let mine rest for about three hours when I went to yoga! Now time for the apple mixture. Cut your apples into small diced pieces and cook in butter until the apples get soft, or about 5 minutes. Then add the brown sugar, cinnamon and lemon juice to coat. Let cool.

Now it’s blintz time! Butter your nonstick pan with a thin coat of butter and get it all nice and hot. Then pour just enough batter in the pan to coat the bottom- I used a small ladle. Swirl your pan to get the batter to coat evenly.

After about a minute you will see the ends begin to curl up- your blintz is done! Do not flip, pass go, or collect $200. Put blintzes on parchment paper to allow them to cool. Don’t layer blintzes together or they will stick! And then your blintzes will suck.

Now it’s time to assemble! It’s brie time.

Hello lover. Put a small amount of brie towards the bottom of each blintz. Then layer with small amounts of the cooled apple mixture and pecans (walnuts would work great too!)

Now time to fold! Fold the bottom of the blintz up to cover the filling and then fold the sides in. Then roll like a little Jewish burrito!

Add some more butter back to the pan and cook on each side until golden brown- or about 2 minutes per side.

Oh yeah.

To make the balsamic glaze, I brought 1 cup of balsamic vinegar to a boil with 2 tablespoons brown sugar and then reduced it to a simmer. I simmered it until the liquid reduced to 1/4 cup and it was thick enough to coat the back of a spoon. Adjust with more sugar if needed. Let cool and drizzle over blintzes.

You can top with more apple filling or nuts if desired (I desired).

There you have it! Delicious Jew crepes. If you like, you can get all sorts of crazy with your fillings, you saucy minx you.

Brie and Apple Blintzes with a Balsamic Reduction Sauce

Amy

Classic blintzes filled with brie cheese and apples and topped with a balsamic reduction.

5 from 1 vote

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Prep Time 1 hour hr 30 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings 8

Ingredients

  

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• For batter:
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1/8 teaspoon salt
• 3 eggs
• 1 cup milk
• 1 tablespoon olive oil
• For filling:
• 3 cups apples I used Fuji, diced
• 3 tablespoons brown sugar or more if desired
• 1 teaspoon cinnamon
• Juice of 1 lemon
• 1/2 cup finely chopped pecans or walnuts
• 2 tablespoons butter
• 5 ounces of brie sliced thin
• For balsamic reduction:
• 1 cup balsamic vinegar
• 2 tablespoons brown sugar

Instructions

 

• Combine the flour, sugar and salt, and then add the eggs, milk and olive oil and whisk until no lumps remain. You can use a mixer if you like, but by hand works great too.
• Let your batter rest at least 1 hour to let the gluten relax.
• Now time for the apple mixture. Cut your apples into small diced pieces and saute in 1 tablespoon butter over medium heat until the apples get soft, or about 5 minutes.
• Then add the brown sugar, cinnamon and lemon juice to coat. Let cool.
• To make the balsamic glaze, bring 1 cup of balsamic vinegar to a boil with 2 tablespoons brown sugar and then reduced it to a simmer. Simmer until the liquid is reduced to 1/4 cup and it is thick enough to coat the back of a spoon. Adjust with more sugar if you want it sweeter. Let cool.
• Now it’s blintz time! Butter your medium nonstick pan with a thin coat of butter and get it all nice and hot- medium high heat.
• Then pour just enough batter in the pan to coat the bottom- I used a small ladle. Swirl your pan to get the batter to coat evenly.
• After about a minute you will see the ends begin to curl up- your blintz is done! Do not flip. Put blintzes on parchment paper to allow them to cool. Don’t layer blintzes together or they will stick!
• Put a small amount of brie towards the bottom of each blintz. Then layer with small amounts of the cooled apple mixture and pecans.
• Fold the bottom of the blintz up to cover the filling and then fold the sides in. Then roll like a little Jewish burrito!
• Add 1 tablespoon butter back to the medium nonstick pan and get it nice and hot (medium high) and cook on each side until golden brown- or about 2 minutes per side.
• Drizzle balsamic over blintzes and top with more apple filling or nuts if desired.

Notes

Prep time includes time to let batter rest.

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