Info
- Course: Main Course, Side Dish
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 21 Times
Can be made ahead of time.
The World’s #1 Collection of Cookbook Recipes Online
Not-Your-Store-Bought Potato Blintzes
Cookbook
(From Sally Bower)
Why limit rich, oniony potato knish filling to knishes? For some reason the first blintz never comes out right, so don’t get discouraged. It does take a little practice to tilt the pan quickly enough so that the batter spreads over the whole pan before it cooks (think crepes). It helps to have a two-tablespoon measuring spoon. (Most coffee measures are two tablespoons, but check yours.) To make these blintzes pareve (neutral), substitute rice milk, soy milk, or nondairy creamer for the milk.
You can use this recipe for cheese blintzes or apple blintzes, too.
Yield : Makes 30 blintzes
Ingredients
- Butter or margarine, for cooking the blintzes
For the blintz pancake:
- 5 large eggs
- 1¼ cups whole or 2% milk
- 1¼ teaspoons kosher (coarse) salt
- 1¼ cups all-purpose flour
- Solid vegetable shortening or vegetable oil, for greasing the skillet
For the potato filling:
- 1 recipe Potato Knish filling
Directions
1. Prepare the pancake batter: Whisk the eggs, milk, salt, and 10 tablespoons (½ cup plus 2 tablespoons) water in a medium-size bowl. Gradually add the flour, whisking until smooth. Allow to rest for 15 minutes.
2. Lightly grease a 6-inch skillet, and heat it over medium-high heat. Pour in 2 tablespoons of the batter, taking the skillet off the heat momentarily as you quickly tilt the pan to cover the bottom with the batter. Cook the pancake on one side until it blisters–it takes only a few seconds. Slip the finished pancake (no, you don’t cook the other side) onto a plate or paper towel. Repeat until all the batter is used, sandwiching the finished pancakes between sheets of waxed paper or paper towels to keep them separated. (You probably will need to grease the skillet lightly after every third or fourth pancake–possibly more often if you are not using a nonstick pan.)
3. To assemble the blintzes, form 1/3 cup of the potato filling into a small log and place it on the lower half of the fried side of each pancake. Roll the pancake, folding the ends in as you go.
4. The blintzes can be either fried or baked. To fry the blintzes, melt about 1 tablespoon butter, margarine, or shortening in a large skillet over medium-low heat. Add as many blintzes as will fit, seam side down, and fry on all four sides until golden brown and crisp, about 10 minutes altogether. Drain the blintzes on paper towels. Repeat with the remaining blintzes.
To bake the blintzes, preheat the oven to 350°F. Grease a nonreactive baking pan (a 13 × 9-inch pan will hold about 15 blintzes) with butter, margarine, or shortening. Place the blintzes, seam side down, in the prepared baking pan and dot with butter, margarine, or shortening. Bake until golden brown, about 30 minutes. Serve hot.
Notes
If you wish to freeze them, arrange the uncooked blintzes in a single layer on a baking sheet, cover with aluminum foil, and freeze. When they are frozen solid, transfer the blintzes to resealable freezer bags, so you can later retrieve as many as you like. Let them thaw completely before frying or baking.
© 1999, 2003, 2007 Judy Bart Kancigor
Nutritional Information
Nutrients per serving
Serving size is 1 blintz. Nutritional information does not include Potato Knish filling. For nutritional information on Potato Knish filling, please follow the link above.
40 kcal
2 % daily value
0 % daily value
1 % daily value
30 mg
3 mg
2 g
1 g
0 g
5 g
36 mg
117 mg
1 g
2 g
2 % daily value
