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!
 
 
 

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE