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1
---------Filling-------.
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2
Heat butter and sugar in large nonstick skillet over medium-high heat.
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3
Add apples; cook 10-12 minutes , until tender.
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4
Remove from heat; top with cinnamon.
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5
Let cool.
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6
--------Sauce--------.
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7
Heat sugar and water in medium-size heavy-bottomed saucepan (not nonstick) over medium-high heat until mixture turns amber, 12-15 minutes , swirling the pan occasionally, and not stirring.
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8
Carefully add cider; simmer until sauce consistency of pancake syrup, about another 5 minutes (sugar should be completely dissolved).
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9
Stir in salt, let cool.
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10
--------Blintzes--------.
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11
Spoon about 1/3 cup filling into the center of each crepe.
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12
Fold sides of each crepe around filling to form square package.
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13
Refrigerate the packages until ready to cook.
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14
Heat butter and vegetable oil in large nonstick skillet over medium-high heat.
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15
Carefully add blintzes, seam side down; cook about 2 minutes per side or until crispy and browned.
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16
Remove to paper towels; gently pat the blintzes dry Serve immediately with caramel sauce and sour cream.
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17
If sauce thickens too much, microwave for about 15 seconds; sauce should be served at room temperature.
