You can make the crepes and filling 1 day ahead of time. Cover and refrigerate overnight, then fill and assemble the next day. This recipe can easily be doubled to serve a crowd. This recipe was shared by Joel Linkewer.
Read more about his family in Jewish Food Society Archive
Ingredients
FOR THE FILLING
2 tablespoons butter
2 large yellow onions, finely diced
4 russet potatoes, peeled and cut into ½-inch cubes
3 cloves of garlic, peeled and crushed
2 teaspoons kosher salt
½ teaspoon black pepper
FOR THE CREPES AND ASSEMBLY
2 cups all purpose flour
2 cups whole milk
½ cup seltzer water
4 eggs
2 tablespoons butter, melted, divided, plus more as needed
Non-stick cooking spray
Vegetable oil, for frying
Sour cream and thinly sliced chives, for serving
Preparation
- Prepare the filling: Add the potatoes and garlic to a large pot, cover with cold water, and add 2 teaspoons of salt. Cover and bring to a boil. Cook for 10 minutes, until the potatoes are easily cut with a fork. Drain and put through a potato ricer or pass through a fine sieve. Transfer to a large bowl.
- While the potatoes cook, melt the butter over medium heat in an 8-inch nonstick skillet. Add the onions and 2 teaspoons of salt, and cook for 10 minutes until golden. Combine with the potatoes, add pepper, and adjust seasoning as needed. Set aside. Wipe out the skillet and set aside.
- Make the crepes: In a large bowl, whisk the flour, milk, seltzer, eggs, and 2 tablespoons of melted butter until no lumps remain.
- Spray the skillet with non-stick cooking spray or melt 1 tablespoon butter in the same 8-inch nonstick skillet over medium-low heat. Pour a ¼ cup of batter into the skillet and tilt to spread the batter in a very thin layer. Make sure to spread the batter evenly around the pan. Cook 2 minutes per side, until set. Transfer to a plate lined with parchment, and repeat with remaining batter. Set the skillet aside.
- Assemble the blintzes: add ¼ cup of the filling in a line near the bottom edge of the crepe. Fold the lower edge up and over the filling. Then, fold each side in about 1-inch, and roll up, ending with the seam side facing down. Repeat with remaining filling and crepes.
- Add ¼ cup of oil to the skillet and heat over medium. Working in batches, gently fry the blintzes for 1-2 minutes on each side, until they are lightly browned. Transfer to a cooling rack or paper towel-lined plate to drain excess oil. Serve warm, with sour cream and chives.
