Ingredients:
1 Recipe Vanilla Crepes - cooked on one side
1 package (8 oz.) cream cheese, softened
1/4 cup sugar
2 teaspoons vanilla extract
1 teaspoon grated lemon peel
1 1/2 tablespoons butter, melted
1/4 cup toasted slivered almonds
Apricot Sauce Recipe:
2/3 cup apricot jam
1/3 cup orange juice
2 tablespoons butter
1 tablespoon vanilla extract
Directions - Apricot Blintz Recipe:
In a small bowl beat cream cheese, sugar, 2 teaspoons vanilla, and lemon peel until light and fluffy.
Spoon about 1 tablespoons of the cheese mixture into the center of the browned side of each crepe. Fold your blintz in thirds (one edge to the center covering the cheese mixture, then the opposite edge to the center - overlapping in the middle). At this point, the blintz will resemble a rolled shape. Next, fold each open end of the blintz to the middle. Blintz should now resemble a square or pocket shape.
Arrange blintzes (seam sides down) in a buttered 13x9x2" baking dish or shallow pan. Brush tops with melted butter. Heat in preheated 350 degree oven while preparing sauce. Brown blintzes slightly about 5 to 10 minutes.
Meanwhile, in a saucepan heat apricot jam, orange juice, 2 tablespoons butter and remaining vanilla until smooth. Spoon over hot crepes and sprinkle with almonds to serve.
Recipe yields about 12 blintzes.