|Egg yolk||1 , beaten|
|Melted butter||1⁄2 Teaspoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Flour||1 Cup (16 tbs)|
|Egg white||1 , stiffly beaten|
|Potatoes||5 Medium, peeled|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Meat drippings/Fat / oil||3 Tablespoon|
Boil potatoes until tender.
Meanwhile, beat egg yolk with salt, sugar, butter and milk.
Stir briskly until batter is smooth.
Fold in egg white.
Butter 6-inch skillet very lightly.
Pour in very thin layer of batter just enough to cover bottom of pan.
Cook on one side only until golden brown.
Turn on to wax paper.
Repeat until batter is used up.
Prepare filling: Saute onion in drippings.
Mix in potatoes, mashing them in frying pan.
Moisten with bouillon.
Season with salt and pepper.
Spoon heaping tablespoons of filling onto the fried side of each blintz.
Fold two sides into filling, fold one end over other.
Fry in butter until brown.
Serves 4 as a main dish.