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.