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Name: Sadyes Blintzes--Cheese or Potato
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 c All-purpose flour; 2 Onions (chopped and sauteed); Salt and pepper to taste; 1/2 ts Salt; 3/4 lb farmer cheese or Pot; 1 Egg lightly beaten; 2 ts Sugar for a sweet blintz; 1 c Milk (substitute water); 1 tb Sugar (omit for potato); 1 Egg lightly beaten; salt and pepper to taste; 1/2 ts Cinnamon optional; 2 Eggs (well beaten); 4 Potatoes (peeled and cooked)

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INGREDIENTS

1 c All-purpose flour
2 Onions ; (chopped and sauteed)
Salt and pepper ; to taste
1/2 ts Salt
CHEESE FILLING
3/4 lb farmer cheese ; or Pot
1 Egg ; lightly beaten
BATTER FOR LEAVES
2 ts Sugar ; for a sweet blintz
POTATO FILLING
1 c Milk ; (substitute water)
1 tb Sugar ; (omit for potato)
1 Egg ; lightly beaten
salt and pepper ; to taste
1/2 ts Cinnamon ; optional
2 Eggs ; (well beaten)
4 Potatoes ; (peeled and cooked)

Servings

INSTRUCTIONS

Barbara Wassers Kosher Kitchen (Adapted from my mother, Sadye Klee Hartstein Gardner) Make batter by adding salt, sugar and milk to eggs stirring well to blend; gradually add flour, stirring until smooth. Make leaves: Heat a 6" to 7" skillet, over moderately high heat, greased lightly. Pour in sufficient batter to thinly coat the bottom of the pan, quickly rotate the pan to distribute batter evenly, pour excess batter back into bowl. Cook until the batter sets and the edge of the pancake starts to leave the sides of the pan. Turn out onto a clean cloth and repeat until all batter is used, greasing pan when needed. Regulate the heat and frying time so that each pancake will cook to a uniform pale gold color. Fill the leaves: place a tablespoon of filling in the center of the cooked side of the pancake and fold over to make a square pocket or place filling at one end of the blintz leaf and roll up encasing the filling. Fry the blintzes on all sides until golden. Serve with sour cream and or fruit sauces. CHEESE FILLING: In the work bowl of a food processor combine all ingredients and process until smooth. POTATO FILLING: In the work bowl of a food porcessor, combine all ingredients until smooth, adjust seasonings. Posted to JEWISH-FOOD digest V97 #148 by swass@global2000.net (Barbara & Steve Wasser) on May 2, 1997

NOTES

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Sadyes Blintzes--Cheese or Potato

1 c All-purpose flour
2 Onions (chopped and sauteed)
 Salt and pepper to taste
1/2 ts Salt
 CHEESE FILLING
3/4 lb farmer cheese or Pot
1 Egg lightly beaten
 BATTER FOR LEAVES
2 ts Sugar for a sweet blintz
 POTATO FILLING
1 c Milk (substitute water)
1 tb Sugar (omit for potato)
1 Egg lightly beaten
 salt and pepper to taste
1/2 ts Cinnamon optional
2 Eggs (well beaten)
4 Potatoes (peeled and cooked)

Barbara Wassers Kosher Kitchen (Adapted from my mother, Sadye Klee  Hartstein Gardner)    Make batter by adding salt, sugar and milk to eggs stirring well to blend;  gradually add flour, stirring until smooth.    Make leaves: Heat a 6" to 7" skillet, over moderately high heat, greased  lightly. Pour in sufficient batter to thinly coat the bottom of the pan,  quickly rotate the pan to distribute batter evenly, pour excess batter back  into bowl. Cook until the batter sets and the edge of the pancake starts to  leave the sides of the pan. Turn out onto a clean cloth and repeat until  all batter is used, greasing pan when needed. Regulate the heat and frying  time so that each pancake will cook to a uniform pale gold color.    Fill the leaves: place a tablespoon of filling in the center of the cooked  side of the pancake and fold over to make a square pocket or place filling  at one end of the blintz leaf and roll up encasing the filling. Fry the  blintzes on all sides until golden. Serve with sour cream and or fruit  sauces.    CHEESE FILLING: In the work bowl of a food processor combine all  ingredients and process until smooth.    POTATO FILLING: In the work bowl of a food porcessor, combine all  ingredients until smooth, adjust seasonings. Posted to JEWISH-FOOD digest  V97 #148 by swass@global2000.net (Barbara & Steve Wasser) on May 2, 1997

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Nutrition

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Serving Size: 1 Serving (2263g)
Recipe Makes: 1

Calories: 3685
Calories from Fat: 1571 (43%)

Amt Per Serving		% DV

	Total Fat 174.5g	233 %
	Saturated Fat 90.8g	454 %
	Monounsaturated Fat 54.9g
	Polyunsanturated Fat 12.3g
Cholesterol 2895.7mg		891 %
Sodium 4910.6mg		169 %
Potassium 5338.2mg		140 %
Total Carbohydrate 340.5g		100 %
	Dietary Fiber 28g	112 %
	Sugars, other 312.4g
Protein 193.6g		277 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3685

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