PASSOVER BLINTZES

This recipe has become a requirement in our circle of friends

because it never fails and yields at least 50 perfect blintzes that can be

used in a variety of recipes. Use them to cut them thin for

soup, or fill them with your favorite vegetable stuffing, chicken, ground beef, or whatever.

whatever you have on hand. These blintzes freeze well and can even be

adapted to cheese blintzes (if you substitute salt for sugar).

Make sure whoever is frying the blintzes doesn't eat them all!

Ingredients:

24 eggs.

2 teaspoons of salt.

½ cup of oil.

2 cups of water.

2 cups of sifted potato starch.

Instructions:

Beat the eggs, salt, and oil until well blended. In a

separate container mix the potato starch with the water and then mix both together

mixes. Serve a small amount to cover a hot, oiled skillet.

I normally use two pans for faster results.

They are ready in 2 minutes, and need to be turned over for another 1-2 minutes.

Preparation: 2 minutes.

Makes 50 perfect blintzes.