• In a blender, combine milk and eggs; blend until mixed. In a medium bowl, whisk all-purpose flour and next 3 ingredients plus 1/4 tsp salt. Add to milk mixture and blend until smooth, scraping down sides if any flour sticks. While blending, add boiling water, oil and lemon juice. Let stand 20 minutes.

  • Meanwhile, core apples and, on a mandoline or handheld slicer, cut apple halves into 1/8-inch-thick slices. In a large nonstick skillet, heat 3 tbsp butter over medium. Add apples, brown sugar and 1/8 tsp salt and cook 5 minutes, until softened.

  • For blini, melt 1/2 tbsp butter in a 10-inch skillet over medium to medium-high. Add a scant 1/4 cup batter and swirl skillet so batter coats bottom. Cook 30 seconds, until top is dry, then run a silicone spatula under pancake and carefully flip (the first -- just like when making regular pancakes). Cook 30 more seconds and transfer to a plate, covering with a kitchen towel to keep warm. Repeat until you have 8 blini, then add 1/2 tbsp butter to pan and cook 8 more.

  • Place 1 blini on a plate and mound 1 tbsp apples on one quadrant. Fold in half and then in half again. Repeat with all blini and apples. Top each 2-blini serving with a few tablespoons of whipped cream.

  • Tip: Prepare pancakes and stack them. Wrap well in plastic and refrigerate up to a week or freeze up to a month. If frozen, thaw overnight in the fridge. Gently reheat in the microwave while preparing apple filling.

Nutrition Facts

343 calories; 15 g total fat; 205 mg sodium. 44 g carbohydrates; 8 g protein;