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This recipe has a very special place in my heart. When I was asked what recipes come to mind when thinking about Pesach the first thing I answered was my Bobby’s best vegetable blintzes. So go ahead, try this one, you’ll thank me (well, my grandma) later.
18 eggs
4 and 1/2 tablespoons Gefen Potato Starch
1 teaspoon Gefen Salt
3/4 cup water
1/4 cup oil, such as Gefen Walnut Oil
4 carrots
3 squash
2 parsnip
3 Idaho potatoes (or cooked separately)
3 white onions, diced
3 tablespoons oil, such as Gefen Walnut Oil
3 squash, peeled and diced
1 teaspoon Gefen Salt
In a mixing bowl, combine all the ingredients for the blintzes and mix until well combined. (Alternatively, you can use a food processor.)
Heat a large frying pan with a little bit of oil and add one ladle of batter to the pan.
Cook for two minutes, then flip and cook for another two minutes.
Repeat this process until all blintzes are done.
In another mixing bowl, combine all the vegetables and blend until smooth using an immersion blender.
Add 1/4 cup of the filling to the center of each blintz.
Fold over the sides and then roll them into a log.
Heat the oil in a medium-sized saucepan and add three onions.
Cook on a low flame until they turn golden brown, approximately 12-15 minutes. Add the squash and continue cooking on a low flame until it becomes soft.
Remove from heat and stir in the salt. Serve warm over the blintzes.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
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