Creamed Haddock Blintzes

Ingredients

• 1.3 eggs, for batter
• 2.125 millilitre flour, for batter
• 3.salt, for batter
• 4.milk, good ½ cup; for batter
• 5.2 tablespoon oil, for batter
• 6.0.5 pound haddock fillets, soaked in hot water for 2 hours, then flaked
• 7.butter, a nut (small knob); for filling
• 8.black pepper, a little
• 9.1 onion, small; grated
• 10.cream, one third pint (approximately 190 ml)
• 11.3 tablespoon cheese, grated

Method

1. 1.BATTER: Blend eggs, flour and salt until smooth. Add milk gradually then oil. Heat a 9" pan on the stove and butter it. Pour batter thinly into pan. Cook very lightly on both sides. Makes 12 to 14 blintze leaves.
2. 2.FILLING: Soak haddock in hot water for two hours. Drain. Simmer in frying pan with flaked haddock, butter, onion, pepper and cream until haddock is soft and all liquid absorbed. Remove from stove. Add cheese. Cool.
3. 3.Place mixture in the centre of each blintze leaf, fold and fry in butter until light brown on both sides.

Notes

• Variation: Instead of frying, place filled blintzes in an oven-proof dish. Pour over some white sauce to which grated cheese has been added. Sprinkle extra grated cheese over and bake in moderate oven till brown and crisp.
• Haddock blintzes make a very nice supper dish. Serve with a French salad.
• Blintzes = thin crêpe pancakes; a staple of Ashkenazi Jewish cooking.