Buttermilk-Apple Blintzes and Potato Kugel

Blintzes: (makes about 15 blintzes) 1.5 cups flour 1.5 cups buttermilk 4 large eggs 3 Tb melted unsalted butter 3 tsp sugar 1/8 tsp salt Whisk together the ingredients in a large bowl, and let sit for a half hour, covered with plastic wrap. Meanwhile, make the filling. 2 Tb butter 4 tart apples, peeled, cored, and sliced thinly 1/3 cup brown sugar 1 Tb lemon juice 1 tsp cinnamon 1/2 tsp vanilla Melt the butter in a medium sized skillet over low heat. Meanwhile, toss the sliced apples with the remaining ingredients. Raise the temperature of the skillet to medium-low and cook the apples until tender, stirring often (10 minutes or so). To cook the crepes for the blintzes, heat a nonstick or seasoned cast iron pan with a flat bottom over medium heat, and melt a small amount (1/2 Tb or less) butter in it, turning the pan so that it is coated with the fat. Pour about 1/4 of a cup of batter into the pan at a time, tilting the pan to make crepes about 6" in diameter. Cook each until it is golden brown on the bottom, and the batter on top is set and dry , and place between sheets of waxed paper. You can make the crepes ahead of time and refrigerate (short term) or freeze (long term) until you want to fill and fry them. Fill the blintzes as illustrated above - Place a few Tb of filling along the bottom aof a crepe, fold the sides and then the bottom in, and roll up. Fry seam side down, in a medium skillet with 2 Tb of butter and 1 Tb oil over medium heat until lightly browned on both sides. Potato Kugel: Preheat the oven to 400 F. Grate 3 large peeled potatoes and 1 medium onion. Stir together in a large bowl with: 1 minced clove of garlic 1 egg 3 Tb flour 1.5 Tb oil 1/2 tsp baking powder 1/2 tsp salt 1/2 tsp pepper 1/2 tsp paprika and smooth into a 1.5 Qt casserole (a loaf pan would probably work, too). Sprinkle with a little more paprika and bake for 45 minutes, or until nicely browned on the top.