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Egg Roll/Blintz Leaves (P, TNT)
Source: My mother, Ida Gardner (z'l) of Baltimore
Serves: 12

1-1/2 cups flour
1 tsp. salt
1-1/2 cup water
3 eggs, beaten

Mix the flour, water, and salt together. Add the eggs and beat together. Let rest in fridge for about an hour.

Grease/use cooking spray in a crepe pan, or a frying pan.

When hot, pour in about 1/4 cup of batter and swirl around to fill the pan. When the leaf starts to pull away from the sides, take a peek at the bottom. If it's lightly brown, turn the pan over a dish towel to release the batter.

Grease/spray the pan again, and add another 1/4 cup of batter. Repeat the process until the batter is used up.

Poster's Notes:
Almost 25 years ago, when David, my husband, and I lived in Ramat-Aviv, we used to shop at the local supermarket. One day, I found fresh bean sprouts for sale, as well as milk in a waxed carton, packaged the way we used to buy it here in the U.S. (Generally, we bought the little plastic bags of milk that were available in Israel then.) I put the sprouts in my cart and a carton of the milk. A woman stopped me a little later and asked in Hebrew what the milk was. I showed her the writing on the packaging, and explained in my very basic ulpan [language course] Hebrew that it was milk. She asked if it was any good that way and wanted to know if it was expensive. I said that it was looked like the American brands, so I guessed that it was fine, and that it cost a pound more than the usual plastic bag of milk. As I was turning to go up the aisle, I glanced back and saw what appeared to be the same conversation taking place by the milk section. But, this time there was a lot of head-shaking. My questioning customer then put her milk carton back on the shelf and picked up the plastic bag instead. When I got in line, the cashier asked me what the carton was. I went through the same conversation with her in my basic Hebrew. Then she asked about the bean sprouts. I explained that I was going to make Chinese food, but I didn't know the word for "bean sprouts" in Hebrew or for "egg rolls," so I really couldn't explain my cooking plans too well. She looked at me and said something to the next cashier. Then she turned back to me and said, "You know, a lot of crazy people come into this store, and they're all Americans!"

A few days later, David and I were in downtown Tel-Aviv and came across a Chinese restaurant. I looked at the Hebrew menu posted in the window, and lo and behold, they sold "Egg Rolleem." My ulpan teacher also told me they were also known as "Blintzaseem Sineem," or "Chinese blintzes."

Posted by Sandy Loeffler

Nutritional Info Per Serving: N/A