BLINTZES WITH CREAMY SAUCE
Blintzes can me made with many different types of filling, ex: fish, chicken and potato. I am providing you with the recipes for all three so you can try all and choose your favorite.
BLINTZ CREPES
This recipe makes approximately 8 crepes:
4 eggs
4 tablespoons potato starch
½ cup water
1 teaspoon salt
Oil for frying
In a small bowl, beat eggs lightly, add salt and set aside. In another bowl mix potato starch with water and stir until dissolved. Combine eggs with the potato starch mixture. Beat continuously to prevent potato starch from settling.
Heat oil in a small saucepan until evenly coated. When hot, reduce heat to low flame. Pour 1/3 cup of batter into pan, tilting pot to form a thin layer. Fry for ½ minute (or until top is dry), then flip crepe and fry for another few seconds. Remove carefully with a spatula and place on a plate. (Grease pan in between crepes)
To Fill Crepes: Spoon 1-2 tablespoons of filling onto center of each crepe. Fold the sides over the filling and fold the other ends to close the crepe.
To Fry Crepes: In a large pan, heat a few teaspoons of oil, lower flame, and fry crepes with the filling for 2-3 minutes on each side.
FISH FILLING
2 lbs. fish fillet (any fish, ex: sole, salmon, whitefish…)
2 carrots, peeled, cooked and mashed
2 onions, peeled, diced and sautéed till brown
1/3 cup mayonnaise
¼ teaspoon salt
Cook fish in a pot of water for 12 minutes (until flakes). Combine fish, carrots, onion, mayonnaise and salt and mix well.
CHICKEN FILLING
1 onion, diced
1 carrot, diced
8 mushroom, diced
2 cups cooked chicken, diced
1 teaspoon water
2 tablespoons potato starch
½ teaspoon salt
Dash pepper
Sauté vegetables for 15 minutes. Remove from heat, add remaining ingredients, and mix well.
POTATO FILLING
6 potatoes, peeled
2 onions, peeled and diced
Oil for frying
3 eggs, beaten
2 teaspoons salt
Cook potatoes in a pot of water until soft. Sauté onions until golden. Drain potatoes and mash. Add the eggs and salt and mix well.
CREAMY SAUCE
3 tablespoons margarine
1 onion, diced
1 package mushroom, sliced (optional)
2 teaspoon potato starch stirred into ¼ cup water
1 ½ cups chicken broth or onion soup
1 cup non-dairy creamer
Salt and pepper to taste
Heat margarine in a pan and sauté the onions and mushrooms until soft. Add potato starch and water mixture and stir until the onions and mushrooms are coated. Pour chicken broth slowly into pan, stirring constantly, until all the starch has dissolved. Add nondairy creamer and continue to stir on low heat until sauce thickens and coats the spoon. (5-10 minutes). Season with salt and pepper.
