Potato Onion Blintzes Recipe
One of the most effective ways to comfort yourself is to try preparing this Potato Onion Blintzes. A delicious Potato Onion Blintzes gets its taste from Vegetable. There is not a single month when I don't serve this yummy Main Dish! Treat your family to this delicious Potato Onion Blintzes. They are going to simply adore it.
Ingredients
About 16 whole wheat crepes
2 tablespoons butter or margarine
1 large onion, finely chopped
2 cups mashed, unseasoned potatoes
1 egg
1/2 teaspoon salt White pepper
About 4 tablespoons butter or margarine
About 1 cup sour cream or plain yogurt
Finely chopped chives or green onion
Poppy seeds, sesame seeds, sunflower seeds, or pumpkin seeds
Directions
Prepare crepes.
In a small frying pan over medium heat, melt butter.
Add onion and cook, stirring occasionally, until golden brown (about 15 minutes).
Stir into mashed potatoes.
Beat egg and stir into potatoes along with salt and a dash of pepper.
For each blintz, place a crepe, browned side up, on a flat surface.
Spoon about 2 tablespoons of the potato mixture onto center of crepe.
Fold opposite sides over center so they overlap slightly, then fold bottom up over sides and roll over top to enclose.
Place, folded side down, on a pan or tray.
Repeat until all crepes are filled.
If made ahead, cover and refrigerate until next day.
Before serving, melt 2 tablespoons of the butter in a wide frying pan over medium heat.
Place blintzes, folded sides down, in pan.
Cook, turning carefully, until both sides are browned.
Add more butter, about 1 tablespoon at a time, as needed, and brown remaining blintzes.
Keep warm in a low oven until all are cooked.
In a small frying pan over medium heat, melt butter.
Add onion and cook, stirring occasionally, until golden brown (about 15 minutes).
Stir into mashed potatoes.
Beat egg and stir into potatoes along with salt and a dash of pepper.
For each blintz, place a crepe, browned side up, on a flat surface.
Spoon about 2 tablespoons of the potato mixture onto center of crepe.
Fold opposite sides over center so they overlap slightly, then fold bottom up over sides and roll over top to enclose.
Place, folded side down, on a pan or tray.
Repeat until all crepes are filled.
If made ahead, cover and refrigerate until next day.
Before serving, melt 2 tablespoons of the butter in a wide frying pan over medium heat.
Place blintzes, folded sides down, in pan.
Cook, turning carefully, until both sides are browned.
Add more butter, about 1 tablespoon at a time, as needed, and brown remaining blintzes.
Keep warm in a low oven until all are cooked.
