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This twist on the traditional Pesach blintzes is a welcome addition to any Yom Tov seudah.
1/2 cup Gefen Potato Starch
2/3 cup water
8 eggs
pinch of salt
5 potatoes, cubed
1 teaspoon salt
1 and 1/2 teaspoons Gefen Paprika (optional)
water
1 tablespoon oil
1 onion, diced
1 tablespoon Gefen Potato Starch
3/4 cup water
1 teaspoon Gefen Paprika
1 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup white wine, such as Tuscanini White Cooking Wine
In a large bowl, dissolve potato starch in water. Add eggs and salt and whisk.
Heat a frying pan, then pour in 1/4 cup of the crepe mixture. Tilt the pan to spread the batter.
Flip when the edges come away easily, then cook for another couple of seconds.
Remove and repeat with remaining batter.
Cook potatoes in salted water until fork tender.
Spill out almost all the water and mash.
Add paprika and mix.
In a pot, sauté onion in oil.
In a bowl, dissolve potato starch in water. Add remaining ingredients and mix.
Add mixture to the pot and cook for approximately five minutes.
Lay a crepe on a serving plate. Top with a spoonful of potato and spread around. Repeat for five more layers, ending with a crepe.
Pour onion sauce over crepes.
Slice and serve.
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