| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Eggs (well beaten) |
| 1 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1 |
c |
Milk (substitute water for parve potato) |
| 1 |
tb |
Sugar (omit for potato) |
| 3/4 |
lb |
Pot or farmer cheese |
| 1 |
|
Egg, lightly beaten |
|
|
Salt and pepper to taste or |
| 2 |
ts |
Sugar, for a sweet blintz |
| 1/2 |
ts |
Cinnamon, optional |
| 4 |
|
Potatoes (peeled and cooked) |
| 2 |
|
Onions (chopped and sauteed) |
| 1 |
|
Egg, lightly beaten |
|
|
Salt and pepper to taste |
INSTRUCTIONS
BATTER FOR LEAVES
CHEESE FILLING
POTATO FILLING
Barbara Wasser's Kosher Kitchen (Adapted from my mother, Sadye Klee
Hartstein Gardner)
Make batter by adding salt, sugar and milk to eggs stirring well to blend;
gradually add flour, stirring until smooth.
Make leaves: Heat a 6" to 7" skillet, over moderately high heat, greased
lightly. Pour in sufficient batter to thinly coat the bottom of the pan,
quickly rotate the pan to distribute batter evenly, pour excess batter back
into bowl. Cook until the batter sets and the edge of the pancake starts to
leave the sides of the pan. Turn out onto a clean cloth and repeat until
all batter is used, greasing pan when needed. Regulate the heat and frying
time so that each pancake will cook to a uniform pale gold color.
Fill the leaves: place a tablespoon of filling in the center of the cooked
side of the pancake and fold over to make a square pocket or place filling
at one end of the blintz leaf and roll up encasing the filling. Fry the
blintzes on all sides until golden. Serve with sour cream and or fruit
sauces.
CHEESE FILLING: In the work bowl of a food processor combine all
ingredients and process until smooth.
POTATO FILLING: In the work bowl of a food porcessor, combine all
ingredients until smooth, adjust seasonings. Posted to JEWISH-FOOD digest
V97 #148 by swass@global2000.net (Barbara & Steve Wasser) on May 2, 1997
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