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Brie and Apple Blintzes with a Balsamic Reduction Sauce

Classic blintzes filled with brie cheese and apples and topped with a balsamic reduction.
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Prep Time 1 hr 30 mins
Cook Time 20 mins
Total Time 1 hr 50 mins
Servings 8


  • 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


  • 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.


Prep time includes time to let batter rest.
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