Shavuot commemorates the anniversary of the day G-d gave the torah to the entire nation of Israel assembled at Mount Sinai. Dairy foods such as cheesecake, cheese blintzes and cheese kreplach among Ashkenazi Jews, cheese sambusak, kelsonnes (cheese ravioli) and atayef (a cheese-filled pancake) among Syrian Jews; kahee (a dough that is buttered and sugared) among Iraqi Jews and a seven-layer cake called siete cielos (seven heavens) among Tunisian and Moroccan Jews are traditionally consumed on the Shavuot holiday. Yemenite Jews do not eat dairy foods on Shavuot.
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| Cheese Blintzes |
Among the explanations given in rabbinic literature for the consumption of dairy foods on this holiday, before the torah was received, the Israelites were not obligated to follow its laws, which include shechita (ritual slaughter of animals) and kashrut. Since all their meat pots and dishes now had to be made kosher before use, they opted to eat dairy foods.
Batter:
1-1/2 cups milk
3 eggs
2 tablespoons butter, melted
2/3 cup all-purpose flour
1/2 teaspoon salt
In a small bowl,
combine the milk, eggs and butter. Combine flour and salt; add to milk mixture
and mix well. Cover and refrigerate for 2 hours. It is really important to let the mixture rest before making the crepes. The mixture can easily be made a day prior and refrigerated overnight.
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| Blintz batter |
Using a fry pan:
Place the batter into a large jug. Heat the frying pan on a medium temperature. Lightly grease pan with a little butter on a paper towel. Whilst holding the fry pan in one hand, pour the batter into the pan with the other hand. Lift and tilt pan to
evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds
longer. Remove to a plate. Repeat with remaining batter. When cool, stack
crepes, 5 at a time, in between plastic wrap. Wrap in foil; refrigerate.
Using a crepe maker:
Place batter on a large plate that holds a small amount of liquid (see above). Heat crepe maker and when ready, turn crepe maker over and dip into the batter, pushing down to completely cover the base of the surface. Turn back and let it rest on the bench to cook. The crepe is cooked when the outside of the crepe is golden. Repeat with remaining batter. When cool, stack
crepes, 5 at a time, in between plastic wrap. Wrap in foil; refrigerate.  |
| Crepe Maker |
NB. No matter how you cook your crepes, the first crepe rarely turns out, so DON'T panic, this is common, as the pan is not seasoned, only after the first crepe has been made. Make sure you clean off all crumbs with paper towel before proceeding further.
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| Making Blintzes |
500 gm cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
1/2 cup sultanas
zest of 1 lemon
In a blender,
process cream cheese sugar and vanilla until smooth. Add sultanas and lemon zest, stir to combine.
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| Cheese Blintz filling |
Place spoonfuls onto
each crepe. Fold opposite sides of crepe over filling, then roll up blintz, forming a little bundle.
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| Folding Cheese Blintz |
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| Folding Cheese Blintz |
These blintzes last all week in the fridge, only, and only, if they are hidden from the kids.
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| Cheese Blintzes |
For an extra special treat, we lightly pan fry the blintzes, just before service. Heat a non stick
fry pan, place blintz top side down and cook 1 minutes until lightly golden.
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| Cheese Blintzes |
To serve, sprinkle with icing sugar. Other options include using farm cheese and or ricotta cheese and serving blintzes with a berry coulis.
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| Cheese Blintzes |
Let me know how you go and feel free to ask any questions.
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Ciao, Mel
