Matzo meal blintzes (pesachdige blintzes)

8 servings

Ingredients

Quantity Ingredient
MATZO MEAL BLINTZES
3 eaches Eggs; beaten
1¼ cup Water
1 cup Matzo Meal
1 cup Cream Cheese (1/2 lb); softened
1 each Egg; beaten
1½ teaspoon Sugar
½ teaspoon Salt Pesachdige Blintzes
½ teaspoon Salt
⅓ cup Butter or Margarine
1 each Combine eggs, water, matzo meal and salt. Mix well.
2 eaches Heat a small skillet and brush with a small amount of the fat. For

Directions

DOUGH

FILLING

each blintz, pour enough batter to thinly coat pan bottom and tilt immediately so that batter spreads over the entire bottom surface of the pan. Lightly brown one side of the blintz and slide it out onto a towel, cooked side up. 3. Prepare the filling by mixing all the ingredients until smooth. 4. With cooked side up, place 1 heaping tablespoon of the filling in the center of each blintz and gently fold the sides over to form an envelope., being careful not to crack the blintz. 5. Heat the remaining butter or margarine in a large skillet and saute blintzes on both sides until golden brown. Top with sour cream, honey or confectioner's sugar. NOTE: Because of the coarseness of the matzo meal, these blintzes will be thick. Makes 8 blintzes From: So Eat My Darling: A Guide To The Yiddish Kitchen By: Naf Avnon and Uri Sella

Submitted By SAM LEFKOWITZ On 04-01-95

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