Batter:

1 /2 cup milk
3/4 teaspoon sugar
1 /8 teaspoon salt
1/2 cup flour
1 egg

Filling:

2 medium-sized onions, finely chopped
butter for frying
3 potatoes, cooked and mashed
1 egg
dash of salt and pepper

Batter:

In a large bowl, mix all ingredients for batter until smooth. Heat a small fry pan or crepe maker and melt enough butter to lightly coat; a non-stick ceramic skillet works best. Pour in about 3 tablespoons of the batter and swirl around by tipping pan around until batter coats the surface. Cook until the mixture is lightly brown on one side only, then remove and set aside. Continue to make the blintz shells until the batter is all used up, adjusting the pan heat as needed.

Filling:

Add a tablespoon of butter to the pan and sauté the onions until golden and translucent with lightly browned edges. Add the cooked onions to the mashed potatoes. Add egg, salt, and pepper and mix until light and fluffy.

Divide filling evenly among the blintzes, and add the filling to the center of each blintz, but don't overfill.

Fold in the edges over the filling, then roll up. Place each blintz with the loose side down on the hot skillet and fry each blintz in butter, turning once, until both sides are golden. Add sliced onions to the butter, if desired.

Serve topped with sour cream.

Cheese filling Variation: Mix 1/2 cup soft Farmer's Cheese, 1/2 cup cottage cheese, 2 tbsp. sugar and 1/4 teaspoon vanilla. Makes 6 blintzes.