| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Passover, Side dishes |
16 |
Servings |
INGREDIENTS
| 3 |
|
Eggs |
| 1/2 |
ts |
Salt |
| 1 |
c |
Water |
| 1/4 |
c |
Potato Starch |
| 2 |
tb |
Matzoth Cake Meal |
| 1 |
tb |
Oil |
INSTRUCTIONS
Steel Knife: Combine all ingredients in processor bowl and process until
smooth, about 15 seconds. Use a crepe pan or teflon skillet. Grease lightly
for the first blintz. Pour about 3 Tbsp. batter (just enough to cover the
bottom of the pan) into the skillet and cook about 45 seconds on one side
only, until the top surface is dry. Flip for 5 seconds on second side. Turn
out onto a tea towel. Repeat with remaining batter. (May be prepared in
advance up to this point and refrigerated or frozen until needed.)
Place about 3 Tbsp. desired filling on blintz and roll up, turning in ends.
Brown in hot butter or oil on all sides, until golden. (For a large
quantity, you may bake blintzes. Heat about 1/2 cup butter or oil at 400F
in a 9"x 13" casserole. Add blintzes. Bake 10 minutes. Turn over and bake
10 minutes longer, or until golden.) Yield: About 16 blintzes. May be
frozen.
I usually make potato and onion blintzes at Pesach using an electric crepe
pan which does not need much fat to prevent sticking. A mixer or egg beater
can be used instead of a food processor. Carole Walberg
NOTES : These blintzes can be filled with cottage cheese and served with a
fresh fruit sauce for a wonderful dessert or potato and onion as a side
dish. Or try them used in Egg Roll Blintzes.
Recipe by: The Pleasures of Your Processor by N. Gilletz
Posted to Bakery-Shoppe Digest by "Bob & Carole Walberg"
<walbergr@mb.sympatico.ca> on Feb 7, 1998
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