*  Exported from  MasterCook  *

                           Passover Blintzes

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.