Served as dessert. Vegetarian dish.

Filling

2 Tablespoons Butter

3 Tablespoons Sugar

4 large golden delicious Apples, cored,peeled and cut into 3/4-inch dices (about 2 lbs)

1/4 teaspoon ground Cinnamon

Caramel Sauce

3/4 cup Sugar

1/4 cup Water

1/2 cup Apple Cider

1/8 teaspoon Salt

Blintzes

1 package ready-to-use square Crepes (4.5 oz, 10 7-inch crepes)

2 Tablespoons Butter

2 Tablespoons Vegetable Oil

Sour Cream, for serving

Filling:- Heat butter and sugar in large nonstick skillet over medium-high heat. Add apples; cook 10-12 minutes , until tender. Remove from heat; top with cinnamon. Let cool. Sauce:- Heat sugar and water in medium-size heavy-bottomed saucepan (not nonstick) over medium-high heat until mixture turns amber, 12-15 minutes , swirling the pan occasionally, and not stirring. Carefully add cider; simmer until sauce consistency of pancake syrup, about another 5 minutes (sugar should be completely dissolved). Stir in salt, let cool. Blintzes:- Spoon about 1/3 cup filling into the center of each crepe. Fold sides of each crepe around filling to form square package. Refrigerate the packages until raedy to cook. Heat butter and vegetable oil in large nonstick skillet over medium-high heat. Arefully add blintzes, seam side down; cook about 2 minutes per side or until crispy and browned. Remove to paper towels; gently pat the blintzes dry Serve immediately with caramel sauce and sour cream. If sauce thickens too much, microwave for about 15 seconds; sauce should be served at room temperature.

Preparation time: 10 minutes

Cooking time: 55 minutes

Serves: 10

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