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1
Make the Apple Butter Topping by placing the apples, cider, sugar, cinnamon sticks, cloves and allspice in a medium saucepan over low heat.
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2
Cook for about 1 1/2 hours, stirring and mashing the apples occasionally.
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3
When ready, the apple butter should be golden brown and very thick.
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4
Remove from the heat and set aside to cool until ready to serve the blintzes.
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5
To prepare the crepes, whisk together the flour, sugar, eggs, milk, vanilla, salt and 4 1/2 teaspoons of the butter to form a smooth, thin batter.
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6
Refrigerate for at least 1 hour before proceeding.
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7
Combine the ricotta cheese, cream cheese, egg, confectioners' sugar, and zest in a small bowl and whisk until smooth.
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8
Chill the sweet cheese filling until ready to use.
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9
Heat a heavy 10-inch skillet or crepe pan over medium-high heat.
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10
When hot, brush with a light coating of the remaining butter.
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11
Ladle about 2 ounces of the crepe batter into the pan, tilting the skillet to evenly coat the pan with batter.
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12
Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes.
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13
Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds.
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14
Transfer to a plate and cover loosely with waxed paper to keep warm.
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15
Repeat with remaining batter.
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16
Preheat the oven to 400 degrees F.
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17
In a small bowl, stir together the cinnamon and 2 tablespoons sugar.
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18
Form the blintzes by spooning 1/4 cup of the filling down the bottom third of each crepe.
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19
Fold the edges over the filling, roll to seal the filling, and arrange in the bottom of a baking dish large enough to hold them in 1 layer.
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20
Bake the blintzes until the bottom is golden brown and the filling is set, about 8 minutes, and then sprinkle with the cinnamon sugar.
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21
To serve, place 2 blintzes on each of 4 dessert plates.
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22
Top each blintz with 1 tablespoon of the Apple Butter and 1 tablespoon of the sour cream.
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23
Garnish with confectioners' sugar, if desired and serve immediately.
