Passover Meat Blintzes

Whisk together 6 eggs, 1 cup water, and ½ cup potato flour in a bowl until smooth, creating a thin batter.

Heat a lightly oiled 8-inch non-stick skillet or crêpe pan over medium heat until hot.

Pour ¼ cup batter into the center of the skillet and immediately tilt and rotate the pan to spread it into a thin, even layer.

Cook the blintze until the bottom is set and lightly golden, about 1-2 minutes, then flip and cook the other side for 30 seconds.

Transfer the cooked blintze to a plate and repeat with remaining batter until all blintzes are made, stacking them as you go.

Brown the ground meat in a skillet over medium-high heat, breaking it apart as it cooks, until fully cooked through.

Place 2-3 tablespoons of cooked meat filling in the center of each blintze, then fold two opposite sides over the filling to create an envelope.

Warm filled blintzes in a buttered skillet over medium heat for 1-2 minutes per side until heated through and lightly browned.

Serve the filled blintzes warm, optionally accompanied by applesauce or sour cream.