YIELD: 12 blintzes

CREPES:

• 2 eggs
• 1/2 cup water
• 1/2 cup, plus 2 tablespoons whole milk
• 1 ounce melted butter
• 1 cup flour
• Salt
• Butter, as needed
• Oil, as needed

In a medium sized bowl combine the eggs, water, milk and butter. Slowly whisk while adding the flour and salt.

Preheat an 8" skillet over medium heat. Add the butter and oil and heat. Pour enough batter into the hot pan to cover the bottom of the skillet. Place over the fire for approximately six seconds, then pour off the excess batter back into the bowl. Cook until the crepe is dry on top. With a wooden spoon, loosen the edges from the side of the pan and remove. Continue this process until all the batter is used up. Once cooked, alternate the layers of crepes for ease in handling, (do not stack evenly).

Set the crepes aside, covered lightly with a cloth towel.

FILLING:

• 2 tablespoons oil
• 4 tablespoons sugar
• 1 tablespoon fresh rosemary, chopped
• 2 apples, diced small, reserved in lemon water
• 2 pounds mashed potatoes

In a small sauté pan place the oil, sugar and rosemary. Heat over low flame stirring constantly while the sugar melts. Add in the diced, well-drained apple pieces. Coat the apples in the caramel and cook 1 minute. Allow to cool slightly; fold into the mashed potatoes, in a large bowl.

Fill the center of each crepe with approximately 2 tablespoons of apple filling. To assemble, fold the left and right edges of each crepe toward the center; then the top and bottom. Turn over so the seams remain down. At this point the blintzes can be frozen in a single layer, or individually wrapped in plastic.

To cook, fry in a combination of hot butter and oil on both sides until golden, over medium heat. If using previously frozen blintzes, do not defrost and fry over low heat.

APPLE SAUCE

• 2 1/2 cups peeled, seeded and chopped Granny Smith apples
• 1 cup sugar
• 1 tablespoon lemon juice
• 1 cinnamon stick
• Fresh grated nutmeg
• Ground cinnamon
• Salt
• 1/4 cup golden raisins

In a medium saucepot place the apples, sugar, lemon juice and cinnamon. Cover and cook over low heat 15-20 minutes until soft. Remove cover and discard cinnamon stick. Season with ground nutmeg, additional cinnamon and a pinch of salt. Leave chunky, or process until smooth. Stir well and serve approximately 1 to 2 tablespoons on each blintz.