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
Notes: If rewarming, warm blintzes in oven at a low temperature (you can fry them in butter for a couple minutes for that freshly fried taste). When rewarming cheese sauce, add milk if needed.
