Source: Spice and Spirit, The Complete Kosher Jewish Cookbook
USE: 7 inch skillet
Small saucepan
YIELDS: 3 dozen blintzes

BATTER

• 4 cups milk
• 6 eggs
• 2 Tbsps. margarine or butter, melted
• Pinch of salt
• 4 cups flour
• Butter or margarine to coat pan

FILLING

• 2 pounds spinach or Swiss chard
• 2 Tbsps. margarine
• 1 large onion, diced
• 1 green pepper, diced
• 1 tsp. salt
• Pinch of pepper
• Pinch of nutmeg
• 2 Tbsps. grated mozzarella

TOMATO SAUCE (OPTIONAL)

• 3 Tbsps. oil
• 1 large onion, diced
• 5 plum tomatoes, cut up
• 1 Tbsp. tomato paste
• 1 tsp. salt
• 1/4 tsp. pepper

BATTER: 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 saute 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 saute 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.

Blintz -- Cheese -- Spinach -- Shavuot