Potato Blintzes - pareve

Only 1 TBSP of oil in the filling makes these a low-fat entree', and using ready-made wrappers instead of crepes' makes it an easy one. These freeze nicely.


1 TBSP vegetable oil
1 1/4 lbs. onions (about 2 large) sliced pinch of sugar
1 1/2 lbs. buttery potatoes (such as Yukon
Gold) or Russet potatoes, peeled, cut into 1" pieces.
1/4 cup milk (do not use low fat or non fat)
10 - 7" square - purchased egg roll wrappers, corners trimmed to make rounds
1 egg white
1 TBSP vegetable oil
Non fat yogurt

Heat oil in heavy skillet over medium high heat. Add onions and sugar.
Season with salt and pepper.

Meanwhile, place potatoes on vegetable steamer rack and steam in covered pot over boiling water until tender, about 15 minutes. Transfer potatoes to a large bowl. Add milk and mash until almost smooth. Season to taste with salt and pepper. Mix in half the onions. (can be prepared 1 day ahead. Cover potato filling and remaining onion separately and chill. Rewarm onions before serving).

Place one egg roll wrapper on work surface. Brush edges with egg white. Arrange 1/3 scant cup of potato filling in 3 inch log horizontally, just below center. Fold bottom of dough over filling. Fold sides over. Roll up wrapper to enclose filling completely. Repeat with remaining filling and
wrappers.

Heat 1/2 TBSP vegetable oil in heavy large nonstick skillet over medium-low heat. Add Half of blintzes, seam side down, and fry until heated through and golden brown and crisp on all 4 sides, about 10 minutes. Drain blintzes briefly on paper towels. Repeat with remaining blintzes.

Arrange blintzes in plates. Place dollop of yogurt and spoonful of remaining onions alongside and then serve immediately.

Makes 10 blintzes - 5 servings

Per serving: 360 calories, 7 gr. fat, 44 mg./ 9odium, 41 mg. cholesterol.

Source: Epicurious