Cheese Blintzes

6 to a pack. Potato or Cheese. Just defrost them overnight in the fridge then fry them up in a sautee pan with a little butter. Get the pan hot before you put in the blintzes so they won’t stick. Serve with the sour cream left over from the onions in the pickled lox and serve the potato blintzes with apple sauce. Yumm-o.

By the way, our Potato blintzes do not taste like starch wrapped in cardboard. If that’s what you like try one of those frozen national brands.