Pesach Blintz Leaves

Whisk together matzo cake meal and salt in a medium bowl, then gradually add milk while whisking to form a smooth batter with no lumps.

Beat eggs in a separate bowl until well combined, then fold into the batter until fully incorporated.

Heat a lightly oiled 8-inch nonstick skillet or crepe pan over medium-high heat until a drop of water sizzles on the surface.

Pour ¼ cup batter into the center of the hot skillet and immediately tilt the pan in a circular motion to spread the batter evenly into a thin, round leaf shape.

Cook until the bottom is set and lightly golden, about 1-2 minutes, then carefully flip the blintz leaf and cook the other side for another 30-45 seconds until lightly set.

Transfer the cooked blintz leaf to a plate and repeat steps 3-5 with remaining batter, lightly oiling the skillet between each blintz as needed.

Serve the blintz leaves warm with desired Pesach-approved fillings such as cheese, fruit compote, or potato and onion mixture.