Supplies

• 8 inch frying pan
• clean dish towel
• 2 mixing bowls
• spatula
• baking pan
• Wax paper (preferred) or aluminum foil

Ingredients

Batter:

• 1 cup all-purpose flour
• 2 eggs
• 2 cups water
• 1/2 cup Pareve margarine

Baking:

• 3 tbs. Pareve margarine

Filling:

• 1 egg white
• 4 tbs. sugar
• 1/2 tsp. cinnamon
• 3 tbs brown sugar
• 1 1/2 cups finely chopped apples

 

Procedure

Batter Procedure:

1. Sift the flour.
2. Beat eggs slightly in bowl.
3. Add flour to eggs alternately with water, stirring until a smooth very thin batter is formed.
4. Put the frying pan on medium heat, and heat until hot enough for the batter to adhere to the pan but not hot enough to make batter bubble.
5. Grease pan slightly on bottom and side with small piece of wax paper which has been dipped in margarine.
6. Remove frying pan from heat and pour 3 tbs. of batter into frying pan.
7. Tip pan in all directions so that batter forms a thin layer on the bottom.
8. Cook on one side only until pancake gets slightly dry around the pan and leaves the sides of the pan.
9. Shake the pancake onto a clean towel, hitting pan against table top to loosen.
10. Let cool.
11. The pancake should be paper thin.

Filling Procedure:

1. Beat the egg white until it begins to stiffen.
2. Fold in the apples, sugar and cinnamon into egg white.
3. Place rounded tbs. of filling in center of each pancake.
4. Fold sides to center covering filling and forming squares.

Blintzes Procedure:

1. Melt 3 tbs. of margarine and then mix with brown sugar.
2. Sprinkle the margarine brown sugar mixture on top of blintzes.
3. Arrange in a greased baking pan.
4. Bake in 400 degree oven for 20 minutes.

Can be served for a Pareve meal as a desert with Pareve ice cream.