A must-have for Passover.
Classic potato blintz…
or matzoh blintz…
embellished elegantly or creatively.
Enjoy the Menu Shoppe “finds”.
Enjoy the Holiday.
Ready-made wrappers instead — makes it simple.
1 tablespoon vegetable oil
1 1/4 pounds onions (about 2 large), sliced
1 1/2 pounds buttery potatoes (such as Yukon Gold) or russet potatoes, peeled, cut into 1-inch pieces
1/4 cup milk
Pinch of sugar
10 7-inch square purchased egg roll wrappers, corners trimmed to make rounds
1 egg white
1 tablespoon vegetable oil
Heat oil in heavy large skillet over medium-high heat. Add onions and sugar. Cover skillet and cook until onions are well browned, stirring frequently, 20 minutes. Season with salt and pepper. Place potatoes on vegetable steamer rack and steam in covered pot over boiling water until tender, about 15 minutes. Transfer potatoes to large bowl. Add milk and mash until almost smooth. Season to taste with salt and pepper. Mix in half of onions. (Can be prepared 1 day ahead. Cover potato filling and remaining onions separately and chill. Rewarm onions before serving.)
Place 1 egg roll wrapper on work surface. Brush edges with egg white. Arrange 1/3 cup scant of potato filling in 3-inch log horizontally just below center. Fold bottom of dough over filling. Fold sides over. Roll up wrapper to enclose filling completely. Repeat with remaining filling and wrappers.
Heat 1/2 tablespoon vegetable oil in heavy large nonstick skillet over medium-low heat. Add half of blintzes, seam side down, and fry until heated through and golden brown and crisp on all 4 sides, about 10 minutes. Drain blintzes briefly on paper towels. Repeat with remaining blintzes.
Arrange blintzes on plates. Place dollop of yogurt and spoonful of remaining onions alongside and then serve.
Cheese Matzoh Blintzes with Asparagus and Dill
1 1/3 cups matzo meal
2 1/2 cups whole milk
4 large eggs
1/4 cup vegetable oil plus additional for brushing skillet
1/2 teaspoon salt
1 pound medium asparagus, trimmed
3 cups small-curd cottage cheese
1/4 cup finely chopped fresh dill
1 large egg, lightly beaten
1/2 teaspoon black pepper
1/4 teaspoon salt
2 bunches scallions, trimmed and cut into 1-inch pieces
1/2 stick (1/4 cup) unsalted butter
1/4 teaspoon each salt and black pepper
Blend milk, matzo meal, eggs, oil, and salt in a blender until smooth. Let batter stand 30 minutes.
Stir batter before using. Lightly brush a 10-inch nonstick skillet with oil and heat over moderately high heat until hot but not smoking. Holding skillet off heat, pour in 1/3 cup batter, immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Return skillet to heat and cook crêpe until top is set and edge and bottom are golden, about 1 minute. Remove skillet from heat and loosen edge of crêpe with a flexible heatproof spatula. Quickly invert skillet over a plate to release crêpe. Make 11 more crêpes in same manner, brushing skillet lightly with oil for each and stacking crêpes on plate as cooked. Put oven rack in middle position and preheat oven to 350°F.
Cook asparagus in a wide 4- to 5-quart pot of boiling salted water, uncovered, until just tender, about 5 minutes. Transfer asparagus with a slotted spoon to a cutting board to cool. Cut off and reserve tips, then finely chop stalks. Stir together cottage cheese, chopped stalks, dill, egg, pepper, and salt.
Put 1 crêpe, paler side up, on a work surface and spread a scant 1/3 cup of filling in a horizontal line just below center of crêpe, leaving a 3/4-inch border at each end. Fold in sides of crêpe over ends of filling, then, beginning at bottom, roll up to enclose filling. Transfer, seam side down, to a lightly buttered 15- by 10-inch shallow baking pan. Fill and transfer remaining 11 crêpes in same manner.
Bake blintzes, covered with foil, until filling is hot, 30 to 35 minutes.
Make topping just before blintzes are ready to serve:
Heat butter in a 10- to 12-inch skillet over moderate heat until foam subsides. Add scallions and cook, stirring, until tender, about 5 minutes. Stir in asparagus tips, salt, and pepper and cook, stirring, until asparagus is heated through, 1 to 2 minutes. Remove from heat and stir in dill. Spoon topping over blintzes.
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