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Batter for Leaves:
Cheese Filling:
Potato Filling:
Make Batter for Leaves:
Make Leaves:
Fill the Leaves:
Cheese Filling:
Potato Filling:
Poster's Notes:
This filling is dry and works great for these blintzes. Also can use this filling with golden raisins added for delcas (sp?), a cheese Danish-like pastry of Hungarian origin.
Posted by Barbara Wasser
Nutritional Info Per Serving: N/A
2 eggs, well beaten
1 cup all-purpose flour
1/2 teaspoon salt
1 cup milk or pareve substitute
1 tablespoon sugar (omit for potato blintzes)
3/4 pound pot or farmer cheese
1 large egg lightly beaten
Salt and pepper to taste OR for a sweet blintz use 2 teaspoons sugar
1/2 teaspoon cinnamon (optional)
4 potatoes peeled and cooked
2 onions chopped and sautéed
1 large egg lightly beaten
Salt and pepper to taste
Make batter by adding salt, sugar, and milk to eggs stirring well to blend; gradually add flour (TIP: replace 1/3 of the flour with potato starch for a very smooth batter), stirring until smooth.
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.
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.
In the work bowl of a food processor combine all ingredients and process until smooth.
In the work bowl of a food processor, combine all ingredients until smooth, adjust seasonings.
This is my mother's, Z'L TNT recipe for Blintzes. She also made sure that I knew how to prepare them before leaving the house (i.e., going off to college). It was always a joke in our family. BUT I do know how and love to make them, but it's been awhile. I just opened MasterCook to record the suggestion of substituting some potato flour for 1/3 of the flour. Shall try it the next time.