4-5 medium potatoes
1 egg yolk, beaten
1/4 tsp salt
1/4 tsp sugar
1/2 tsp butter, melted
1 1/2 cup milk
1 cup flour
1 egg white, stiffly beaten
Filling:
1/2 cup chopped onion
3 Tbsp oil
5 Tbsp bouillon or potato water
1/8 tsp salt
1/4 tsp pepper
Boil potatoes until tender. Meanwhile, beat egg yolk with salt, sugar, butter and milk. Add flour. Stir briskly until batter is smooth. Fold in egg wite. Butter a 6″ skillet very lightly. Pour in a very thin layer of batter- just enough to cover the bottom of the pan. Cook on one side only until golden. Turn onto wax paper. Repeat until batter is used up.
Prepare filling:
Peel potatoes. Saute onion in oil. Mix in potatoes, mashing them in the frying pan. Moisten with bouillon, Season with salt and pepper. Spoon a heaping tbsp onto the fried side of each blintz. Fold two sides into the filling, fold one end over the other. Fry in butter until brown.
Good served with applesauce, sour cream, or rhubarb relish. Add a salad and you have lunch!
