Potato Blintz

Yesterday it's snowed so hard that my entire family were bundle up from head to toe, I looked for some quick recipe to keep them warm and filled them up..
I decide to do potato blintz, great way to warm with comfort food.. :)

Blintz shell
2 eggs, well beaten
1 cup all-purpose flour
1/2 teaspoon salt
1 cup milk

Potato Filling:
4 potatoes peeled and cooked
1 large egg lightly beaten
3 Tbsp chopped parsley
Salt and pepper to taste

Make Batter for Leaves:
Make batter by adding salt, milk to eggs stirring well to blend; gradually add flour (TIP: replace 1/3 of the flour with potato starch for a very smooth batter), stirring until smooth.

Make Leaves:
Heat a 6" to 7" skillet, over moderately high heat, greased lightly. Pour in sufficient batter to thinly coat the bottom of the pan, quickly rotate the pan to distribute batter evenly, pour excess batter back into bowl. Cook until the batter sets and the edge of the pancake starts to leave the sides of the pan. Turn out onto a clean cloth and repeat until all batter is used, greasing pan when needed. Regulate the heat and frying time so that each pancake will cook to a uniform pale gold color.

Fill the Leaves:
Place a tablespoon of filling in the center of the cooked side of the pancake and fold over to make a square pocket or place filling at one end of the blintz leaf and roll up encasing the filling.
Fry the blintzes on all sides until golden