Cheese Blintzes With Caramelized Apples

Directions

1. Place 3/4 c. water, 2 Large eggs, vanilla extract and 1/4 tsp. salt in blender. Add in flour and blend thoroughly till smooth. Let batter stand 1 hour.
2. Place hoop cheese in processor. If using cottage cheese, place in center of kitchen towel and squeeze to remove excess moisture till cheese is very dry and measures 1 1/2 c. packed; transfer to processor. Add in 1 egg, 1/4 c. sugar, 1/4 tsp. cinnamon and 1/8 tsp. salt. Using on/off turns, blend till mix is almost smooth. Transfer filling to bowl. Cover and chill.
3. Heat heavy small skillet with 6-inch-diameter bottom over medium-high heat. Brush lightly with some melted butter. Pour 2 1/2 Tbsp. batter into skillet, tilting to spread proportionately. Cook till crepe is lightly browned on bottom, about 30 seconds. Turn crepe out onto paper towel and cover with another paper towel. Repeat with remaining batter, brushing skillet with more melted butter as needed.
4. Place 1 crepe on work surface. Place 3 Tbsp. filling just below center of cooked side of crepe. Fold bottom over filling, then fold sides in; roll to enclose filling. Transfer to foil-lined plate. Repeat with remaining filling and 7 more crepes (reserve remaining crepes for another use).
5. Heat 2 Tbsp. oil and any remaining melted butter in heavy large skillet over medium-low heat till warm. Place blintzes, seam-side down, in skillet. Cook till bottoms are brown and crisp, shaking pan occasionally, about 6 min. Turn blintzes over; cook till bottoms are brown and crisp, about 5 min. Transfer 2 blintzes to each of 4 plates. Top with Caramelized Apples and serve.
6. This recipe yields 4 servings.
7. Comments: Hoop cheese is available at Jewish delicatessens and in the refrigerated deli section of some supermarkets.