Apple Pie Blintzes

Oct 23

This cozy fall-meets-brunch recipe wraps warm, spiced apple filling in delicate crepes, then is topped with a sweet, airy whipped cream that’s kissed with maple syrup and cinnamon.

Apple Pie Blintzes

Servings: 6

Prep Time: 30 minutes

Cook Time: 30 minutes

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Ingredients:

For the Crepes:

1 cup (120 g) all-purpose flour
1 1/4 cups (300 ml) whole milk
2 large eggs
2 tbsp unsalted butter, melted (plus more for cooking)
1 tbsp sugar
1/2 tsp kosher salt

For the Apple Pie Filling:

4 medium apples (Granny Smith or Honeycrisp), peeled, cored, diced
2 tbsp unsalted butter
1/4 cup brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp lemon juice
Pinch of salt

For the Maple Cinnamon Mascarpone Whipped Cream:

1 cup heavy whipping cream, chilled
4 oz mascarpone cheese
3 tbsp pure maple syrup
1/2 tsp ground cinnamon

Instructions:

Make crepe batter: Blend flour, milk, eggs, melted butter, sugar, and salt until smooth. Rest 20–30 minutes at room temperature.
Cook apples: In a skillet over medium heat, melt butter. Add apples, brown sugar, cinnamon, nutmeg, lemon juice, and salt. Cook until tender and syrupy, 8–10 minutes. Set aside to cool slightly.
Make crepes: Heat a nonstick skillet over medium heat and lightly butter it. Pour in 1/4 cup batter, swirl to coat, cook 1–2 minutes, flip, and cook 30 seconds more. Stack and keep warm.
Assemble: Spoon 2–3 tbsp apple filling just below the center of each crepe. Fold bottom edge up, tuck in sides, and roll into a sealed bundle.
Brown blintzes: In a skillet, melt a little butter over medium heat. Cook blintzes seam-side down until golden on both sides, 1–2 minutes per side.
Make whipped cream: In a large mixing bowl or stand mixer, whip mascarpone until smooth. Add cream, maple syrup, and cinnamon. Beat until soft peaks form, scraping sides as needed. Top blintzes with whipped cream and drizzle with syrup if desired.