Blintzes in 3 variations

Ingredients for 4 servings:

• 260 g flour
• 750 ml milk
• 2 eggs
• ½ tbsp butter
• ½ tsp salt
• ½ tsp sugar
• 1,200 g apples
• 100 g sugar
• 200 g butter
• Cinnamon
• Carnation(s)
• 5 egg yolks
• 100 g sugar
• 125 ml sour cream
• 200 g quark
• ½ tbsp butter
• 1 egg yolk
• 1 tbsp sugar
• 1 pinch of salt
• 40 g raisins

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with apples, cream or quark

Blintches require a thin batter made from flour, milk, eggs, and sugar. They can be served plain, brushed with honey, sprinkled with sugar, or with various fillings such as cream, quark, or apples! Basic preparation: Beat the egg yolks with softened butter, salt, and sugar until frothy. Add the milk and gradually stir into the flour, stirring constantly, until a smooth batter forms. Beat the egg whites until stiff and carefully fold in. Cook wafer-thin pancakes in butter or bacon fat. For blintches with apples: Cook the blintches on both sides. Thinly slice the peeled apples and mix with sugar, cinnamon, and cloves. In a buttered casserole dish, layer the blintches and apples. Place knobs of butter on the apples and on the top layer and bake at medium heat until golden brown, about one hour. Sprinkle with sugar and serve. For blintches with cream: Cook the blintches on both sides. Beat 4 egg yolks with sugar until frothy and stir in the sour cream. Grease a casserole dish and sprinkle with breadcrumbs. Layer the blintches and cream alternately, brush the top blintches with the remaining egg yolk, and bake in a hot oven for about 20 minutes. For the blintches with quark: Bake the blintches on one side only. Mix the quark with the remaining ingredients and spread a little of the filling on each baked side of the blintches. Fold the blintches over like an envelope and brown both sides in hot butter.