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Blintz Crepes
· 4 eggs
· 4 Tbsp. potato starch
· 1/2 cup water
· 1 tsp. salt oil for frying
In a small bowl beat eggs lightly, add salt. In another bowl, mix potato starch with water until dissolved. Combine mixtures. Keep mixing to keep starch from settling. Heat 1-2 tbsp. oil to coat hot skillet, reduce heat to low.
Pour 1/3 cup batter into pan and tilt to coat. I used a 10-inch skillet for a bigger crepe. Turn crepe after about a minute and cook a few seconds longer. Grease pan in between crepes.
Filling:
· 1-2 tbsp. chunky tomato sauce
· small handful chopped green onion, diced mushrooms, zucchini, chopped parsley and dill
· 1 tbsp. shredded cheese
Place filling on bottom third of crepe. roll over once or twice, tuck in sides and continue to roll up. Smear a small amount of the batter on the flap to seal and bake in oven for 15 min. at 350 degrees to heat through. I let mine cool and wrapped individually in Saran wrap to freeze for future use.
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