Steel Knife: Combine all ingredients in processor bowl and process until smooth, about 15 seconds. Use a crepe pan or teflon skillet. Grease lightly for the first blintz. Pour about 3 Tbsp. Batter (just enough to cover the bottom of the pan) into the skillet and cook about 45 seconds on one side only, until the top surface is dry. Flip for 5 seconds on second side. Turn out onto a tea towel. Repeat with remaining batter. (May be prepared in advance up to this point and refrigerated or frozen until needed.)

Place about 3 Tbsp. Desired filling on blintz and roll up, turning in ends. Brown in hot butter or oil on all sides, until golden. (For a large quantity, you may bake blintzes. Heat about 1/2 cup butter or oil at 400F in a 9"x 13" casserole. Add blintzes. Bake 10 minutes. Turn over and bake 10 minutes longer, or until golden.) Yield: About 16 blintzes. May be frozen.

I usually make potato and onion blintzes at Pesach using an electric crepe pan which does not need much fat to prevent sticking. A mixer or egg beater can be used instead of a food processor. Carole Walberg

fresh fruit sauce for a wonderful dessert or potato and onion as a side dish. Or try them used in Egg Roll Blintzes.