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Dairy
Medium
1 Hour
Diets 
Author unknown; in my files for years and years. Yields 8–10 blintzes.
2 eggs, well beaten
1 cup flour
1/2 teaspoon salt
1 cup milk or non-dairy substitute
1 tablespoon sugar (omit for potato blintzes)
3/4 pound pot cheese or farmer cheese
1 large egg, lightly beaten
2 teaspoons sugar
1/2 teaspoon cinnamon (optional)
4 potatoes
2 onions
1 large egg, lightly beaten
salt to taste
pepper to taste
Combine eggs with salt, sugar, and milk, stirring well to blend; gradually add flour, stirring until smooth.
Heat a six- to seven-inch skillet over moderately high heat, greased lightly. Pour in sufficient batter to thinly coat the bottom of the pan (one to two tablespoons), quickly rotate the pan to distribute batter evenly, and 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.
In the work bowl of a food processor combine all ingredients and process until smooth.
Peel and cook potatoes.
Chop and saute onion.
In the work bowl of a food processor, combine all ingredients until smooth; adjust seasonings.
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.
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how much is 3/4 lb cheese ? in oz?
freeze Do these freeze well?
Yes, I freeze them when I have leftovers. I warm them up in the oven on 225 for about 30-40 minutes and they taste delicious. When warming in oven make sure bekele is covered tightly so blintzes don’t dry up
Blintzes are the best thing to freeze. If I don’t, I eat the whole batch!!!