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Passover

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Basic Passover Crepes with three fillings (Dairy Cheese, Parve Potato filling) 

Basic Passover Crepes
This is a versatile recipe adapted from the Building Blocks section of
Passover Made Easy by Leah Schapira and Victoria Dwek.
Roll it, slice it, or fill it with sweet or savory ingredients!

Ingredients

12 large eggs
3/4 cup potato starch
1 cup water
1 tsp. salt

Directions

In a blender (or using an immersion blender or whisk) beat eggs. Add potato starch, water and salt. Blend until smooth.
Lightly grease a crepe maker, crepe pan or skillet. Heat over medium-high heat. Add 3-4 tablespoons batter and swirl the pan to coat the bottom with a thick layer. Let cook until crepe is firm and edges appear golden, about 1 minute. Using a slotted spatula, flip crepe. Cook for 15 seconds and flip over onto plate. Repeat with remaining batter, re-greasing crepemaker or pan as necessary. Stack crepes as they are completed.

Passover Cheese Filling

Ingredients

Two 8 ounce packages farmer's cheese, at room temperature
2 egg yolks
1/4 cup sugar
1 tsp. vanilla

Directions

Prepare the filling
Combine all cheese filling ingredients in a bowl and mix thoroughly
Spoon into blintz- fold blintz and fry

Passover Crepe Potato Filling

 Ingredients

1 onion, chopped and sauteed until browned
4 large potatoes, peeled, boiled and mashed
1 egg, beaten
salt and pepper

Directions

Saute the onions until golden or brown; combine with the mashed potatoes
Add the egg and mix together
Add a pinch of salt and pepper
Spoon into blintz, fold and fry

Passover Dessert Crepes

Prepare basic crepe recipe
Fold crepe
Top with chocolate syrup or sweetened berries or marmalade infused with a touch of liqueur
Top with confectioners’ sugar, whipped cream and nuts

How to fold a traditional French crepe:
Watch this video.

How to fold blintzes:
Spoon 1/4 cup of the ingredients along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the blintz away from you a couple of times to make a package, ending with the seam side down. Saute in oil over medium heat or place in an ovenproof pan in oven at 350° until brown.

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