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The Ultimate Blintzes

Video: How to make delicious cheese-filled crepes from scratch—the perfect dairy recipe for Shavuot

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About three months ago, I visited Cochin, a town with ancient Jewish roots in Southern India. There I met one of the city’s remaining Jewish women, who taught me to make crepes out of rice flour that were later filled with potatoes, Indian spices, and onions: an Indian blintz.

American Jews associate them with Eastern Europe, but they probably started closer to Cochin—in China (rice pancakes for Peking duck), India (dosa), or Turkey (pastels).

Most American Jews are accustomed to Ukrainian blintzes, stuffed with farmer cheese, browned in butter, and served with fresh berries. This is one of my favorite dishes for Shavuot, which starts May 14. The late spring holiday coincides with the time for milk, cheese, and butter, and therefore dairy dishes are traditionally associated with Shavuot. The holiday also commemorates the giving of the Ten Commandments at Mount Sinai; don’t two blintzes, placed side by side on a plate, look like the famous stone tablets?

So, make blintzes this holiday, but avoid the frozen brands that have destroyed the flavor, or the processed ones with gloppy fruit fillings and starchy fillers. Watch this video and learn how to make the real thing.


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marjorie says:

Salivating over here.

First time i heard about blintzes, but for sure not the last ;)
They look delicious, but i will try the vegan ones.

Did I miss the recipe for the Cochin India crepes? And what are they called there? A French name? Joan reviewed what every Jewish bubbeh knows how to make. How about more exotic crepes, such as Hungarian palaczinta? Hag Sameah!


SHALOHA JOAN:…. I got a tear in my eye….. mahalo…. that looked wonderful and delicious… will send to you my address and you can mail a dozen to me!….. aloha from the north shore of maui….. toda raba….. ;o}


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The Ultimate Blintzes

Video: How to make delicious cheese-filled crepes from scratch—the perfect dairy recipe for Shavuot

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