Passover Blintzes With Leonard Cohen

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1. 1Step 1: Put potato starch in a measuring cup and add room temperature water. Stir well.
2. 2Step 2: In a separate bowl, beat eggs and then add salt and stir together with potato starch mixture and mix thoroughly until smooth batter forms. Pour into a small pitcher.
3. 3Step 3: Lightly grease or spray an 8-inch nonstick pan or griddle. Over medium heat, pour a little less than 1/2 cup batter into pan and then tilt and swirl pan so batter covers the entire bottom of the pan. Pour excess batter back into the pitcher.
4. 4Step 4: Cook for about 45 seconds, or until the edges of the crepes start to curl and the center looks dry. Loosen edges with a spatula and flip blintz onto a plate, grease pan again, stir batter (it separates while sitting) and repeat the process with remaining batter.
5. 5Step 5: Combine filling ingredients and mix until smooth. To assemble, spoon 2 heaping tablespoons of filling onto the lower third of the blintz. Fold the bottom edge over the filling and then fold the two sides of the blintz into the center. Roll the blintz away from you and put on a plate.
6. 6Step 6: When ready to serve, melt a tablespoon of butter or oil in a pan. Cook the blintzes over medium heat, flipping when each side becomes golden brown. Serve with raspberry sauce, berries and sour cream. Garnish with powdered sugar.
7. 7Step 7: For Passover noodles: Prepare batter with the recipe above and cook as blintzes. Take each blintz and roll into a tight cylinder. With a sharp knife or scissors, cut cylinder to the desired width of noodles (about 1/8 to 1/4 inch wide.) Store noodles in an airtight container in the refrigerator until ready to serve in hot soup. Noodles should not be boiled but can be stirred into the soup a few minutes before serving.