Potato Blintzes | Imamother

ra_mom

Sun, Jul 26 2015, 1:27 pm

Batter:
2 cups milk
3 eggs
1 Tbsp oil, plus more to coat pan
pinch salt
2 cups flour

Place the milk, eggs, oil and salt in blender. Blend until smooth and light. Continue blending while gradually adding half of the flour. Pour into a large bowl and let rest 1/2 hour. While batter is resting prepare filling.
Using a basting brush or paper towel apply a thin coting of oil of a 7" skillet and heat. Pour a small amount of batter into the pan, tilting the pan so that batter covers the entire bottom. Brown each crepe lightly on both sides.
Place 2 tablespoons of filling on each crepe. Roll once to cover filling. Fold the die to the center and continue rolling until completely closed.

Yield: 18 blintzes

Filling:
http://www.imamother.com/forum.....ishes

Mushroom Sauce:
http://www.imamother.com/forum.....00807

myname1

Mon, Jul 27 2015, 4:54 am

Thank you so much for posting and hunting those down! The knishes themselves look delicious as well! Here is a recipe for Mushroom Blintzes I actually found saved on my computer right after posting (from about.com, it looks like)... in case it is helpful to someone else.

BLINTZ
1 cup flour
a pinch of salt
3 eggs
1 1/4 cup of water
FILLING
1 cup diced onions
3 tablespoons margarine (pareve)
2 cups canned mushrooms, drained
3 tablespoons flour
1 cup liquid from the mushrooms or water
salt and pepper to taste
SAUCE
3 tablespoons margarine (pareve)
1/2 cup canned mushrooms, drained
3 tablespoons flour
onion salt, salt and pepper to taste
1 1/2 cups water
1 teaspoon soy sauce

Blintz
1. Mix eggs and water. Mix flour and salt in a separate bowl.
2. Whisk flour mixture into egg and water mixture until smooth. The batter should be thin. If it is too thick, add some more water.
3. Pour oil into a frying pan, and heat until the oil is very hot.
4. Pour just enough blintz mixture into the hot oil to lightly cover the pan. Rotate the pan so the batter covers the whole bottom.
5. Cook blintz until the center bubbles and the blintz slides in the pan.
6. Turn out blintz from pan onto a plate to cool.
7. Continue steps 1-6 above until all the batter has been used.

Filling
1. Saute onion in margarine until transparent.
2. Drain mushrooms, reserving liquid in a separate bowl.
3. Add mushrooms to the onions, and saute.
4. Stir in flour until smooth.
5. Gradually add liquid and cook until thickened.
6. Add salt and pepper to taste.
7. Put 1 tablespoon of filling in each blintz. Fold one side over, the bottom up and the top down, and then the second side over to form a neat square.

Sauce
1. Melt margarine in saucepan, and briefly saute mushrooms.
2. Stir in flour and seasonings. Add water and soy sauce.
3. Stir and cook until the sauce has thickened.

TIPS: Once the crepes are filled, they can be stored in an airtight container or bag and frozen.