Recipe By : The Pleasures of Your Processor by N. Gilletz
Serving Size : 16 Preparation Time :0:45
Categories : Carole Walberg Passover
Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Eggs
1/2 Teaspoon Salt
1 Cup Water
1/4 Cup Potato Starch
2 Tablespoons Matzoth Cake Meal
1 Tablespoon Oil
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
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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.
