*  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.