Egg Blintzes w/ Broccoli & Potato Cheese Filling

Egg Blintzes w/ Broccoli, Potato, & Cheese Filling.

This gluten-free recipe was specifically made to celebrate Passover, but can be enjoyed year-round! Happy Holidays!

Ingredients:

This recipe make about 5-6 blintzes. 

Egg Crepe:

6 Eggs

2 Tbsp Potato Starch

¼ Cup Water

1 tsp Dried Parsley

1 tsp Dried Thyme

1/8 tsp Salt

1/8 tsp Black Pepper

½ tsp of Avocado Oil to coat the pan

Optional add-on’s: Cherry Tomato & Fresh Basil 

Filling:

2 Small White Potatoes

1 Head of Broccoli Florets

5 Button Mushrooms

1 Leek

½ Cup Shredded Cheese

Directions:

Filling:

Bring a two quart pot of seasoned water to a boil. Wash and peel the potatoes. Cut potatoes into four equal pieces & broccoli into even-sized florets (will be mashing both.) Boil potatoes until tender and reuse water to boil the broccoli until soft enough to mash. 

While the potatoes and broccoli are cooking, dice mushrooms and leeks into half-inch pieces. Add a teaspoon of oil to a medium-sized pan and saute the mushrooms and leeks over low-medium heat for five minutes until soft & golden brown.

Make sure all water is drained from potatoes and broccoli, then mash the two together. Add in mushrooms and leeks. Fold in cheese while the potato mash is still hot. Set aside and make the egg crepes.

Crepes:

In a large bowl whisk together eggs and potato starch. If possible, sift potato starch first to break up any clumps. (If sifter is not available, make sure to whisk really well.) Once the mixture is smooth, add in spices. 

In a 10 inch pan, heat half a teaspoon of oil over a medium flame. Using a ladle or a measuring cup, add ¼ cup of egg mixture and move around to coat the entire pan. Cook for 40-60 seconds until the egg crepe can flip without breaking apart. It is best to use a spatula to flip the crepe. Cook on the other side for 20 seconds. Place the egg crepes on a plate and repeat until the remaining egg mixture is done.

Now, onto the fun part of rolling up the egg crepes to make the blintzes!  Think about rolling the egg like a burrito. First, take the potato and broccoli filling and put two generous tablespoons into the center of the egg. It’s best not to over stuff the blintz and to be gentle so you don't break the egg. Next, fold the sides of the egg to meet in the middle and then fold it over the filling and roll it tightly closed. Place on a tray with the folded parts down.

Garnish with chopped tomatoes and fresh basil! In the winter, we like to use radishes &  fresh chives.

Enjoy!!