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Preparing for Sinai

 

blintz 001

This is the Torah from Sinai, or at least as given by Adele in a Shavuot about forty years ago. I wrote out this recipe card in the 1980’s.

The following is the torah sh’baal peh – the oral tradition of blintz making.

Bletlach or pancakes

 

Mix and pour

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Trim if needed

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stack on tea towel

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Continue stacking…SAM_2402SAM_2403

Cover bletlach with tea towel and make filling.

Filling

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You can vary the cheeses. You want a mix of curdy  grainy and lush/creamy. SAM_2410SAM_2411

 

You also want to add some, but not a ton of sugar. I think I added just over a table spoon. This isn’t an American dessert.  It’s slightly sweet but not cloying. You can also add freshly grated orange rind or some cinnamon. This time I added just vanilla and a bit of orange rind.SAM_2412

To assemble

 

Get yourself set up with all the things you need. Put the bletle down cooked side up.

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add filling to the middle

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Fold in the sidesSAM_2415

Roll from the bottom

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Place in a pan for frying later.

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Once they are all rolled up fry seam side down first.

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Threaten your children with death if they threaten to steal any before Shavuot begins. Or you can gently remind them that stealing is one of the mitzvot given at Sinai.

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Comments

  1. marolshJune 4, 2014 at 1:42 AM

    Re: American Desserts: Both of my parents were born in Europe (Germany/Austria-Hungary) before WW1, and our home-made desserts were typical of their background. When I lived in South Florida, I was horrified by the local tendency to produce drinks and cakes loaded with sugar, but with little flavor.

    I once made a fresh peach and whipped-cream shortcake for a community event, in the Poconos, where I then lived, and overheard one of my neighbors commenting on my curious cake made "without sugar." I was dumb-founded, briefly. I noticed, however, that my cake was the first one gone.

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