Cheese Blintzes
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.
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.
For those who celebrate Shavout, or just enjoy the delicious creamy, sweet, soft cheese blintzes ... here is a delicious recipe.
Makes 12 - 18 crepes with a fry pan
Makes 24 crepes with a crepe maker machine
Batter:
3 eggs
1 ½ cups milk
2 tablespoons olive oil
2/3 cup plain flour, sifted
½ teaspoon salt
In a bowl, whisk the eggs, then add the milk, and oil. Add flour and salt; and whisk well. Strain the batter into a jug and cover and refrigerate for 2 hours. It is really important to let the mixture rest before making the crepes. The mixture can be made the day prior and refrigerated overnight.
Making the crepes.
The best fry pan to use, is a small, heavy-based, cast iron pan, as it holds the heat and the crepes don't tend to stick to the pan.
Place the batter into a large jug. Heat the frying pan on a medium temperature. Lightly grease pan with a little oil 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 the bottom. Cook until top appears dry and you can see the side is turning golden.. 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 and refrigerate.
Crepe Maker
We are lucky enough to have a vintage electric crepe maker, that makes the process much simplier. Using a crepe maker: Place batter on a large plate that holds a small amount of liquid. 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.
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.
Filling:
500 gm cream cheese, softened
250gms smooth ricotta
1/4 cup honey
1/2 teaspoon vanilla extract
1/2 cup sultanas
zest of 1 orange
In a mix-master, or food processor, combine the cream cheese, ricotta, honey and vanilla and blend until smooth. Add sultanas and orange zest, stir to combine.
Place spoonfuls of the filling in the centre of each crepe. Fold opposite sides of crepe over filling, then roll up blintz, forming a little pocket.
These blintzes last all week in the fridge, only, and can be frozen, between cling wrap.
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 30 sec until lightly golden.
To serve, sprinkle with icing sugar, and serve blintzes with a berry coulis.