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1
Heat oil in heavy large skillet over medium-high heat. Add onions and sugar. Cover skillet and cook until onions are well browned, stirring frequently, 20 minutes. Season with salt and pepper.
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2
Meanwhile, place potatoes on vegetable steamer rack and steam in covered pot over boiling water until tender, about 15 minutes. (I microwave my potatoes).
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3
Transfer potatoes to large bowl.
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4
Add milk and mash until almost smooth.
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5
Season to taste with salt and pepper. Mix in half of onions. (Can be prepared 1 day ahead. Cover potato filling and remaining onions separately and chill. Rewarm onions before serving.).
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6
Place 1 egg roll wrapper on work surface. Brush edges with egg white. Arrange 1/3 cup scant 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.
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7
Frying Method:
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8
Heat 1/2 tablespoon 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.
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9
Oven Method (I use):
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10
Place all blintzes on baking tray covered with baking paper. Spray with olive oil and bake at 180 Degrees C for 20 minutes turning over half way.
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11
Arrange blintzes on plates. Place dollop of yogurt and spoonful of remaining onions alongside and then serve immediately.
