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Blintzes for Pesach I (P, KLP, TNT)
Source: maybe that wonderful cook and baker, my mother, Ida Zelkowitz Gardner (z'l)
Serves: 24

6 eggs
2 cups potato starch
2 cups water
oil to fry

Beat eggs slowly; add the potato starch and water. Beat until foamy. Heat some oil in the frying pan, and proceed as usual for making blintzes.

Possible fillings: the usual cottage or Farmer's cheese; chopped, steamed veggies like broccoli, spinach, mushrooms, mashed potatoes...use your imagination! Even good as a dessert crepe filled with various fruit fillings.

Poster's Notes:
I think this recipe is the closest to chametzdik (non-Passover) blintzes that I've ever tried. You might also want to cut the "bletlach" (the crepes) into strips and cook them as noodles instead of having kneidlach (matzo balls) in your chicken soup.

Posted by Sandy Loeffler

Nutritional Info Per Serving: N/A