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1
Prepare the pancake batter: Whisk the eggs, milk, salt, and 10 tablespoons ( 1/2 cup plus 2 tablespoons) water in a medium-size bowl.
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2
Gradually add the flour, whisking until smooth.
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3
Allow to rest for 15 minutes.
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4
Lightly grease a 6-inch skillet, and heat it over medium-high heat.
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5
Pour in 2 tablespoons of the batter, taking the skillet off the heat momentarily as you quickly tilt the pan to cover the bottom with the batter.
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6
Cook the pancake on one side until it blistersit takes only a few seconds.
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7
Slip the finished pancake (no, you dont cook the other side) onto a plate or paper towel.
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8
Repeat until all the batter is used, sandwiching the finished pancakes between sheets of waxed paper or paper towels to keep them separated.
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9
(You probably will need to grease the skillet lightly after every third or fourth pancakepossibly more often if you are not using a nonstick pan.)
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10
To assemble the blintzes, form 1/3 cup of the potato filling into a small log and place it on the lower half of the fried side of each pancake.
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11
Roll the pancake, folding the ends in as you go.
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12
The blintzes can be either fried or baked.
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13
To fry the blintzes, melt about 1 tablespoon butter, margarine, or shortening in a large skillet over medium-low heat.
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14
Add as many blintzes as will fit, seam side down, and fry on all four sides until golden brown and crisp, about 10 minutes altogether.
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15
Drain the blintzes on paper towels.
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16
Repeat with the remaining blintzes.
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17
To bake the blintzes, preheat the oven to 350F.
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18
Grease a nonreactive baking pan (a 13 x 9-inch pan will hold about 15 blintzes) with butter, margarine, or shortening.
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19
Place the blintzes, seam side down, in the prepared baking pan and dot with butter, margarine, or shortening.
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20
Bake until golden brown, about 30 minutes.
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21
Serve hot.
