There are some traditional items we do not mess with! These blintzes are here to stay, just as they are.
Every family seems to have their own Yom Tov recipe that has become a tradition, and this is ours. It’s one of those family nostalgic recipes that my mother has been making for forever. It originally came from a yeshiva cookbook from an old family friend – since then Shavuos has not happened without them – and for good reason.
Preparing these for the photoshoot just brought a newfound appreciation for the dedicated pans that my mother so kindly provides each of us with for Shavuos – it took almost the entire morning to prepare – but they are well worth it.
Serve warm sauce over each blintz.
So comforting and heartwarming. Yum!
Cheesy Potato Blintzes
Ingredients
Blintz Dough (Crepes):
- 2 eggs
- 1 tsp salt
- 2 cups water
- 2 cups flour
- 4 tbsp butter, melted
Filling:
- 6 Idaho potatoes
- 2 tbsp oil or butter
- 3 large onions, diced
- 1 (7 oz) package farmer cheese
- salt and pepper, to taste
Onion Cheese Sauce:
- 4 tbsp butter
- ¼ cup chopped onion (can steal some from filling ingredients)
- ¼ cup flour
- ¼ tsp salt
- 2¼ cups milk
- 2 cups American cheese cut into small pieces (to melt easily)
Instructions
- Prepare the crepes: In the bowl of an electric mixer, combine eggs, salt, water, and flour. Melt butter and add to mixture. Beat with an electric beater until smooth.
- Lightly grease a 8 or 9" frying pan and heat over medium heat. Once hot, pour 1/2 cup of the mixture into pan. Fry on both sides until lightly golden brown.
- Prepare the filling. Add potatoes to a large pot and cover with water. Bring to a boil and cook until potatoes are tender.
- Heat oil or butter in a saute pan over medium-low heat. Add onions and cook until soft and translucent, about 10 minutes. Drain and mash potatoes and combine with onions. Add cheese, salt and pepper.
- Fill each blintz with the potato filling, then roll or fold accordingly. Blintzes can be frozen at this point.
- Prepare the sauce. Melt butter in a saute pan over medium-low heat. Add onions and cook until tender and golden brown. Stir in flour, salt, and then whisk in milk. Cook until mixture thickens and bubbles. Add cheese and stir until melted. Remove from heat. This sauce can also be frozen.
- Serve warm sauce over each blintz.
Notes
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If I freeze them, do I let defrost completely before warming in the oven, or should I put them in the oven straight from the freezer?
Also, at what temp should the oven be?
TY
Yes, let them defrost, (you can take it out to defrost the night before) and then place in the oven until warm. It can be on a low number for longer, or higher number for shorter amount of time. To make it extra – you can then fry them in a little butter for just a few minutes on each side.
Ty!
How many blintzes does it make?
Approximately 12
Recipe sounded like it needed to be made asap so I did! They were yum. I hate to mess with sacred family tradition, but! I found the batter very heavy so I added 6 eggs to bring it to the ratio of my regular blintz recipe ie 4 eggs to 1 c liquid and 1 c flour. I found the consistency much easier to work with.( ok ok so the texture is probably a BIT different.!) And then, because it was sitting in my Dairy drawer I just HAD to use some pepper jack cheese instead of the American cheese. I just might be starting a family tradition of my own!
approximately how many slices of American cheese is 2 cups?