*  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.