Sweet cheese blintzes are pure sacrilege.
There are few things better than a blintz fresh from the pan. Molly Yeh makes hers infused with rosemary and topped with strawberry rhubarb compote.
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Cheese blintzes are the reason Devra Ferst is proud to write about Jewish food. Smitten Kitchen shares her love for the cheese pockets — and offers a special recipe.
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In my family, there is one dish that is quintessentially for Shavuot, affectionately known as the “Big Blintze,” which takes the central ingredients of a cheese blintze and turns them into a delectable casserole. I try to make it every year for the holiday, or for the Shabbat closest to it, a creamy reminder of the custom of eating dairy food to commemorate the Revelation on Mount Sinai and our historical entrance to the land of milk and honey.
“Blintz break!” This was the catchy alliterative phrase repeated over and over at my family’s all-nighter Shavuot fetes, throughout my childhood. Annually, on the holiday known for its winning combination of marathon night-long Torah-learning and dairy consumption, we’d read a few passages and then – predictably – scream “blintz break,” amped up on coffee, as we ran to grab a couple from one of the steaming pans.
Blintzes are most often described in relation to other foods. They are “like pancakes” but thinner, “like Russian blini” except without the yeast, or “like crepes,” just folded a little differently. Still, blintzes are a delicacy all their own.
Last night was no exception, when my friend Avi invited a group of friends over for a Shavuot blintz-making party.