Use this recipe to make classic luscious blintzes with creamy – yet totally parve – potato filling. If you do serve these at a dairy meal, they can be accompanied with sour cream.
- Cooking and Prep: 30 m
- Serves: 10
Prepare the Blintz Leaves
Beat flour and eggs until smooth. Add remaining ingredients, mixing well.
Grease a nine-inch skillet. Pour 1/3 cup batter into hot oil.
Fry on both sides until blintz is golden. Repeat with remaining batter.
Fill and Roll
Combine ingredients for filling.
Place two tablespoons filling onto each blintz. Roll up.
Serve warm with Mushroom Sauce.
Styling and Photography by Tamara Friedman