A Bite Of Laney

I have to say - I make great blintzes! My Bubbe's way. Now I would like to share with you a different slant on the recipe.

It is for Blintzes with Potatoes

If you've never tried one before here's your opportunity.. Here's how. Bring a pot of salted water to a boil. Add 3 large russet or Idaho potatoes sliced very thin. Boil until potatoes are tender. Drain. In a saute pan heat 3 tablespoons of corn oil and saute a good sized cut up onion until dark golden brown. In a bowl, place cooked potatoes. Mash them together with onions. Season to your taste

In the center of a crepe place about 1 tablespoon filling. Fold bottom of crepe up over over filling. Then fold opposite sides of crepe to meet in the middle. Fold over and over to completely close filling. Arrange filled crepes fold side down on a platter until all are filled. Once filled they may be frozen or refrigerated until ready to use. When ready to eat add butter or margarine and fry very slowly. V-e-r-y slowly. This recipe will make 16 to 18 blintzes.

I don't know about you but when I make blintzes I have to make at least 4 times the recipe. Somehow our kids find out and come over with their tupperwares.!

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