Passover Blintzes

Passover is a holiday where the kitchen is a busy place.  Because of the different food restrictions of the holiday and the cost of prepared foods, I find myself in the kitchen a lot.  And since there are no short cuts, I find myself with a hungry family and a meal not quite ready, especially during the work week.  However, during the weekend, I like to treat my family to homemade blintzes.  Blintzes are a favorite around here, and they are time consuming to make.  However, because there are not as many favorite Passover recipes, I am more likely to prepare this recipe to satisfy their hunger.

Passover Blintzes

Batter:

6 eggs

1 cup potato starch

1 cup cold water

1 cup cold seltzer water

Sweet Cheese Filling:

1 pound farmer’s cheese

2 egg yolks

½ pound of cream cheese

2 T sugar

Blend the eggs in a blender; slowly add the potato starch, and both waters.  Blend until pale, yellow and foamy.  Pour into a bowl.

Lightly oil a 6 inch skillet over medium high flame.  Melt some butter in a small Pyrex bowl.  Brush the skillet with a bit of melted butter.  Using a ladle pour batter to coat pan, drain off excess batter.  When the crepe seems dry, use a rubber spatula to make sure the crepe is not sticking to the pan.  Shake crepe onto a cloth and let cool.  Brush pan with butter.  Stir batter and ladle onto pan.  Repeat until all batter is gone.  When the crepes are dry and cool, you may pile.

Mix filling ingredients until well blended.  Place a tablespoon of filing on the top third of the crepe in the middle.  Fold down the top, and the left and right sides, and then roll, into a blintz.  Repeat. 

Put folded blintzes into a greased Pyrex pan.

Preheat oven to 375.  Bake blintzes for 15-20 minutes.