2 eggs
2 eggshell measures water (about 1/4 cup)
1/4 tsp. salt
2 level tsp. potato starch

Beat eggs with water, add slowly to potato starch to make a thin batter. Add salt.

Using an 8-inch frying pan, heat until a drop of cold water "dances" when dropped on the pan. Grease lightly.

Pour batter rapidly into hot pan, just enough to cover. Tilt pan to spread evenly. Fry for a few seconds, just enough until the blintze shell is dry but not brown. Turn out onto a paper towel.

Continue until all batter is used.

Makes 12 to 14 leaves/shells.

Fill each leaf with 1 tablespoon of your favorite filling, leaving the unbaked side on the outside. Fold over as an envelope and roll up so all sides are closed.

Filling suggestions:

Cheese: 1 lb. soft Farmer's cheese, 1 egg, 1/2 tsp. salt, 2-4 tbsp. sugar, pinch of cinnamon (optional), 1/4 tsp. vanilla. Stir together.

Cabbage: 1/2 head cored cabbage, 1/4 tsp. each salt, pepper, brown sugar, melted chicken fat or butter, raisins (optional, golden preferred). Sprinkle cabbage with salt and allow to sit for 15-20 minutes. Fry cabbage til golden brown in butter. Cool.

To fry the completed blintzes, melt 3 Tbs. vegetable shortening or butter in a large frying pan until hot.

Fry the blintzes quickly until medium brown on both sides.

Remove at once to paper towel until all fat is drained off. Use fresh shortening/butter for each panful of blintzes.

Serve hot.