Prepare batter in two batches. Place half of
the milk, eggs, melted margarine, and salt
in a blender. Blend until smooth and light.
Continue blending while gradually adding
half of the flour. Pour into large bowl.
Repeat with other half of the ingredients.
Add to large bowl and let rest half an hour.
While batter is resting prepare filling.
FILLING: Soak and carefully check the
spinach or Swiss chard. Trim stems. Cook in
saucepan with water that clings to leaves
for 10 minutes. Drain and set aside. Melt
margarine in frying pan and sauté diced
onion until transparent. Add green pepper
and continue cooking 5 minutes more. Next
add spinach or chard, salt, pepper, and
nutmeg and cook 10 minutes. Remove from
flame and stir in grated cheese.
SAUCE: Heat oil in small saucepan and sauté
onion. Add tomatoes, tomato paste, and
seasonings and stir. Lower flame and simmer
until heated through.
TO MAKE BLINTZES: Using a basting brush or
paper towel apply a thin coating of oil to a
7 inch skillet and heat. Pour a small amount
of batter into pan, tilting pan so that
batter covers the entire bottom. Brown each
crepe lightly on both sides.
TO ASSEMBLE: Place 2 tablespoons of filling
on each crepe. Roll once to cover filling.
Fold the side to the center and continue
rolling until completely closed. Blintzes
may be served with Tomato Sauce, and can be
eaten either hot or cold.