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Title: Blintzes with Potato Filling
Categories: Jewish Side dish
Yield: 1 Servings
| 3 | lg | Russet or Idaho potatoes, peeled & thin sliced water salt |
| 3 | tb | Corn oil |
| 1 | lg | Onion, diced |
| 1 | tb | ;Salt, or to taste |
| 1 | ts | ;Black pepper, freshground |
| 16 | To 18 prepared crepes for blintzes (see recipe) | |
| 2 | To 4 Tb butter or margarine for frying |
Bring a pot of salted water to a boil. Add sliced potatoes. Boil until potatoes are tender. Drain. Meanwhile, in a saute pan or small skillet, heat corn oil & saute onion until dark golden brown. In a bowl, place cooked potatoes. Mash them together w/w/ the sauteed onions. Season w/salt & pepper to taste. In center of a crepe, place abt 1 tb potato/onion filling. Fold bottom of crepe up over filling. Fold opposite sides of crepe over to meet in middle of crepe. Now folded crepe over again to completely enclosed filling. Arrange filled crepes, fold-side down, on a platter to wait until all blintzes are made. When blintzes are filled they can be frozen or refrigerated until ready to use. In a frying pan, melt 2 tb butter/margarine. Fry blintzes on both sides until golden brown. Add more butter/margarine to the frying as needed. Makes 16 to 18 blintzes.
Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah Loeb Fischer w/Maria Poluskin Robbins. Copyrghted 1990 Published by MacMillan Publishing Company. DPilleggi
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