Free Recipe Passover Blintzes
Recipe Type: P Recipes
Recipe Preparation: bake
Cooking Ingredients for Passover Blintzes Recipe
3 Eggs
1/2 ts Salt
1 c Water
1/4 c Potato Starch
2 tb Matzoth Cake Meal
1 tb Oil
Passover Blintzes Preparation
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 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. Recipe by: The Pleasures of Your Processor by N. Gilletz Posted to Bakery-Shoppe Digest by Bob & Carole Walberg <walbergr@mb.sympatico.ca> on Feb 7, 1998
Cooking Temperature:
Recipe Serves: 16
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