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Potato Blintzes Recipe
|Egg yolk||1 , beaten|
|Melted butter||1⁄2 Teaspoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Flour||1 Cup (16 tbs)|
|Egg white||1 , stiffly beaten|
|Potatoes||5 Medium, peeled|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Meat drippings/Fat / oil||3 Tablespoon|
Calories 462 Calories from Fat 143
% Daily Value*
Total Fat 16 g24.5%
Saturated Fat 7.4 g37.1%
Trans Fat 0 g
Cholesterol 67.5 mg
Sodium 401.2 mg16.7%
Total Carbohydrates 71 g23.6%
Dietary Fiber 6.2 g24.8%
Sugars 7.5 g
Protein 12 g24.1%
Vitamin A 3.2% Vitamin C 73.7%
Calcium 13.7% Iron 18.4%
*Based on a 2000 Calorie diet
Meanwhile, beat egg yolk with salt, sugar, butter and milk.
Stir briskly until batter is smooth.
Fold in egg white.
Butter 6-inch skillet very lightly.
Pour in very thin layer of batter just enough to cover bottom of pan.
Cook on one side only until golden brown.
Turn on to wax paper.
Repeat until batter is used up.
Prepare filling: Saute onion in drippings.
Mix in potatoes, mashing them in frying pan.
Moisten with bouillon.
Season with salt and pepper.
Spoon heaping tablespoons of filling onto the fried side of each blintz.
Fold two sides into filling, fold one end over other.
Fry in butter until brown.
Serves 4 as a main dish.