Shavuot, a celebration of the day the Jewish people received the Torah. As with all Jewish celebrations, we have special food related to the holiday. For Shavuot that means dairy.
Cheese, cheesecakes, pasta with lots of cheese and cream, ice cream, and most importantly (to me anyway), cheese blintzes. Yummy crepes filled with a sweet cream cheese mix and fried. They can also be made as savoury blintzes.
I found a recipe on Tori Avey’s site and modified it slightly. They were delicious!! Recipe below. All the lovely pictures taken by Paul.






- 4 eggs
- 1 cup flour
- 1/3 cup sugar (I used cup for cup sugar replacement)
- 3/4 cup milk
- 1/4 cup water
- 1 tsp vanilla
- Pinch of salt
- Nonstick cooking oil spray
- Oil
- 1 package cream cheese
- 1/4 cup sugar (I used cup for cup sugar replacement)
- 1 egg yolk
- 2 tsp fresh lemon juice (I didnt have any and it was fine)
- 1 tsp vanilla
- Pinch of salt
- Mix all the crepe ingredients together.
- Make sure the batter is smooth and there are no lumps.
- Transfer your batter to a jug for easy pouring.
- Spray a non stick pan with oil spray.
- Pour a small amount of batter (about a third of a cup) into the pan and swirl the pan around to spread the batter.
- Leave for a minute or two until the crepe is set, the exposed side of the crepe will feel slightly tacky if you touch it but not completely dry.
- Do not flip the crepe.
- Set aside on a plate and separate each crepe with wax paper or paper towel.
- You should get about 9 thin crepes.
- Mix all the filling ingredients together with a fork.
- The mix should be thick-ish and slightly lumpy.
- Lay out one crepe.
- Place a tablespoon or so of filling onto the bottom half of the crepe.
- Roll the crepe up and over the filling and fold in the sides.
- Continue rolling (and folding in the sides) until the crepe is sitting, fold side down on your surface.
- Set aside.
- Continue this process until all the crepes are rolled.
- Heat a small amount of oil in the pan.
- Place 2 or 3 blintzes, fold side down, in the oil and fry for 30-60 seconds.
- Carefully turn the blintzes and fry the other side for 30 seconds.
- Remove from oil and drain on paper towel.
- Repeat this process with the remaining blintzes.
- Keep warm in the oven until ready to serve.
- The original recipe called for ricotta cheese as well as cream cheese. I didn't use ricotta and the filling was fine.
- If your batter is too thick you can add a dash more milk or water to thin it out. Your crepes should not be too thick or you wont be able to roll them up.
- You can leave out the sugar in the filling and add mushrooms, spinach or any other savoury filling.
- These are best served hot but I ate one that had cooled down and it was just as delicious.