Cheats Potato Blintzes

Recipe by Wendys Kitchen
READY IN: 50mins


  • 1
    tablespoon vegetable oil
  • 1 14
    lbs onions, sliced (about 2 large)
  • 1
    pinch sugar
  • 1 12
    lbs buttery potatoes (such as Yukon Gold) or 1 1/2 lbs russet potatoes, peeled, cut into 1-inch pieces
  • 14
    cup milk (do not use low-fat or nonfat)
  • 10
    purchased egg roll wraps, 7-inch square, corners trimmed to make rounds
  • 1
    egg white
  • 1
    tablespoon vegetable oil


  • Heat oil in heavy large skillet over medium-high heat. Add onions and sugar. Cover skillet and cook until onions are well browned, stirring frequently, 20 minutes. Season with salt and pepper.
  • Meanwhile, place potatoes on vegetable steamer rack and steam in covered pot over boiling water until tender, about 15 minutes. (I microwave my potatoes).
  • Transfer potatoes to large bowl.
  • Add milk and mash until almost smooth.
  • Season to taste with salt and pepper. Mix in half of onions. (Can be prepared 1 day ahead. Cover potato filling and remaining onions separately and chill. Rewarm onions before serving.).
  • Place 1 egg roll wrapper on work surface. Brush edges with egg white. Arrange 1/3 cup scant of potato filling in 3-inch log horizontally just below center. Fold bottom of dough over filling. Fold sides over. Roll up wrapper to enclose filling completely. Repeat with remaining filling and wrappers.
  • Frying Method:
  • Heat 1/2 tablespoon vegetable oil in heavy large nonstick skillet over medium-low heat. Add half of blintzes, seam side down, and fry until heated through and golden brown and crisp on all 4 sides, about 10 minutes. Drain blintzes briefly on paper towels. Repeat with remaining blintzes.
  • Oven Method (I use):
  • Place all blintzes on baking tray covered with baking paper. Spray with olive oil and bake at 180 Degrees C for 20 minutes turning over half way.
  • Arrange blintzes on plates. Place dollop of yogurt and spoonful of remaining onions alongside and then serve immediately.