1/2 cup potato starch
1/8 tsp. salt
1 egg plus 2 egg whites (or 2 eggs)
1 cup water
1 tbsp. oil
1/4 tsp. dried basil (or 1 tsp. freshly minced dill or basil)
- Combine potato starch, salt, egg and egg whites. Whisk together until no lumps remain. Gradually whisk in water, oil and basil; mix until smooth. (Can be done in a food processor.) Let batter stand for 15 minutes. Batter can be refrigerated up to 24 hours in advance.
- Use a crepe pan or nonstick skillet. Grease pan lightly for the first blintz, or spray pan with nonstick spray. Stir mixture well. Pour about 3 tbsp. batter (just enough to cover the bottom of the pan) into the skillet. Cook about 1 minute, until edges are brown and top surface is dry. Flip the blintz onto its second side and cook 10 seconds longer. Turn out onto a clean tea towel.
- Repeat with remaining batter, stirring occasionally to prevent potato starch from settling to the bottom. If blintzes begin to stick to the pan, grease pan with a little oil on a paper towel.
- Roll each pancake up like a jelly roll and cut into 1/4-inch strips. At serving time, add to hot chicken soup.
Reheats and/or freezes well.