Olive~Me & Co.’s Brie and Apple Blintz with Maple Balsamic

Serves: 8

Ingredients:

For batter:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• ⅛ teaspoon salt
• 3 eggs
• 1 cup milk
• 1 tablespoon Olive~Me & Co’s Extra Virgin Olive Oil

For filling:

• 3 cups apples, diced
• 3 tablespoons brown sugar (or more if desired)
• 1 teaspoon cinnamon
• Juice of 1 lemon
• ½ cup finely chopped pecans (or walnuts)
• 2 tablespoons butter
• 5 ounces of brie, sliced thin

For balsamic:

• 1 cup Olive~Me & Co’s Maple Balsamic Vinegar

Instructions:

1. Combine the flour, sugar and salt, and then add the eggs, milk and olive oil and whisk until no lumps remain.
2. Let your batter rest at least 1 hour to let the gluten relax.
3. Dice apples into small pieces and sauté in 1 tablespoon butter over medium heat until the apples get soft, or about 5 minutes.
4. Then add the brown sugar, cinnamon and lemon juice to coat. Let cool.
5. Butter your medium nonstick pan with a thin coat of butter until hot on medium-high heat.
6. 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.
7. 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!
8. Put a small amount of brie towards the bottom of each blintz. Then layer with small amounts of the cooled apple mixture and pecans.
9. Fold the bottom of the blintz up to cover the filling and then fold the sides in. Then roll like a little burrito!
10. Add 1 tablespoon butter back to the medium nonstick pan and get it nice and hot (medium high) and cook on each side of blintz until golden brown- or about 2 minutes per side.
11. Drizzle Maple Balsamic over blintzes and top with more apple filling or nuts if desired.