Shavuot is just around the corner! In honour of the upcoming festival, for this week’s Yom Revi’i Recipe we are making cheese blintzes.
Shavuot celebrates the anniversary of the people of Israel receiving the Torah at Mt. Sinai. Shavuot is one of the three Biblical pilgrimage festivals, or Shalosh Regalim, when Israelites living in the Kingdom of Judah would journey to Jerusalem to visit the Temple. It also marks the conclusion of the Counting of the Omer.
While other holidays are normally full of festive dinners with a lot of meat, it is tradition to have dairy meals for Shavuot. Today we are making a Shavuot favourite-the blintz. A blintz is a thin crepe-like pancake that is best when filled with cheese. Two blintzes side by side kind of look like tablets; how perfect to celebrate receiving the 10 commandments!
To make the blintzes you will need a nonstick skillet, 10 inches is a good size.
This recipe makes about 8-9 blintzes.
1 cup flour
1/3 cup sugar
3/4 cup milk
1/4 cup water
1 tsp vanilla
Pinch of salt
Nonstick cooking oil spray
Vegetable oil/butter to grease the pan.
1 cup low-fat ricotta cheese
1 cup cream cheese
1/4 cup sugar
1 egg yolk (check out the video on the bottom of the page for a handy trick to separate the egg yolk, ‘it really sucks!’)
2 tsp fresh lemon juice
1 tsp vanilla
Pinch of salt
Blend all of the blintz ingredients together using a food processor/blender/immersion blender/electric hand mixer/by hand until the batter is smooth (no lumps). The batter will be pretty thin.
Warm up the nonstick skillet on medium heat until hot, but not too hot.
Add the oil/butter to the pan once it’s hot.
If using butter, once it’s melted you can add the batter. For oil let it heat up a little, but if it starts to smoke, you should toss it and start over again.
Pour 1/3 of a cup of the batter in the pan and tilt and swirl it around until the bottom of the pan is evenly coated.
Cook until the edges of the blintz brown and the bottom of the blintz is lightly golden (about 1.5 minutes).
Don’t cook the other side just yet; we’ll do that once we put in the filling.
Use a spatula to take the blintz out of the pan and place it on a plate, separating each blintz with a paper towel, wax paper or parchment paper.
Blend all the ingredients for the filling, mix by hand. This time the mixture will stay a little lumpy.
Spoon out 3 tbsp of filling on the lower part of the cooked side of the blintz, about an inch from the edge.
Fold the lower edge of the blintz up over the filling, and then fold in the sides so that the whole thing kind of looks like an envelope.
Tucking the edges in as you go, roll the blintz up and over the filling like a burrito.
Once again heat your skillet on medium heat and add the butter/oil.
Carefully place the stuffed blintzes flap-side down into the hot oil/butter.
Fry on each side for about 1.5 -2 minutes each.
Serve your blintzes warm.
They taste delicious on their own or topped with fruit topping, sour cream, applesauce, whipped cream, maple syrup or powdered sugar.