"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

PASSOVER CREPES WITH POTATO FILLING Recipe

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This recipe for PASSOVER CREPES WITH POTATO FILLING, by , is from Holiday recipes for a cause, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
Crepes:

12 large eggs
3/4 cup potato starch
1 cup water
1 tsp. salt

Potato filling:

1 onion, chopped and sauteed until browned
4 large potatoes, peeled, boiled and mashed
1 egg, beaten
salt and pepper

Directions:
Directions:
In a blender (or using an immersion blender or whisk) beat eggs. Add potato starch, water and salt. Blend until smooth.
Lightly grease a skillet. Heat over medium-high heat. Add 3-4 tablespoons batter and swirl the pan to coat the bottom with a thick layer. Let cook until crepe is firm and edges appear golden, about 1 minute. Using a slotted spatula, flip crepe. Cook for 15 seconds and flip over onto plate. Repeat with remaining batter, re-greasing pan as necessary. Stack crepes as they are completed.

For potato filling:

Saute the onions until golden or brown; combine with the mashed potatoes
Add the egg and mix together
Add a pinch of salt and pepper
Spoon into blintz, fold and fry

 

 

 

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