• Prep Time:
  • Cooking Time:
  • Serves: 16 Servings

Passover Blintzes

  • Recipe Submitted by on

Category: Side Dishes

 Ingredients List

  • 3 Eggs
  • 1/2 ts Salt
  • 1 c Water
  • 1/4 c Potato Starch
  • 2 tb Matzoth Cake Meal
  • 1 tb 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

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

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.

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