There’s an old cliché that comedy is tragedy, plus time. Well, I’m doing a variation on that this week. Shavuot blintzes are Passover crepes plus time. Seven weeks, to be exact. As I think I’ve mentioned, I was off the blog for a while this spring because the girls finally delivered a knockout blow to my old laptop. Somewhere between the chocolate milk spills and the pounding from frustrated little fists, the keyboard stopped talking to the rest of the machine. Using Rich’s MacBook was a non-starter, so no blogging until I got a new (used) computer.
Of course, this put a big crimp in my publishing schedule, especially since it happened over Passover. I was particularly excited this year because I received, back in March, a copy of Perfect for Pesach by Naomi Nachman. Naomi knows a thing or two about Pesach. Her parents ran the Pesach hotel program in Sydney, Australia, for 28 years, so cooking for Pesach is in her blood. I think the Fish ‘n Chips recipe, which is flounder, cleverly coated with potato sticks and baked, is probably the recipe I’m most looking forward to making. Will report back. Moroccan salmon also sounds wonderful, and even though I don’t cook meat, the Flanken Butternut Squash Soup made Sylvie go, “Wuuuut?” when I told her about it.
I wish I’d had a chance to talk about this cookbook back in April, because I really think it’s a keeper. But given that the book’s tagline is “Passover recipes you’ll want to make all year,” I’m going to press ahead. Shavuot is basically the bookend to Passover, so in a way I’m getting in under the deadline, right?
The recipe is for “No-Flip Pesach Crepes,” which means they are gluten-free (a quickly growing section on this blog) and super easy to make. Naomi uses them as a starting point for variations, like Southwestern Chicken Egg Rolls, or Vegetable Egg Rolls. Now, if Beatrix had her way, we’d only eat ‘Tella crepes, although today I will offer the recipe with a cheese blintz filling from a Joan Nathan recipe. It is a Shavuot post after all.
No-Flip Pesach Crepes from Perfect for Pesach: Passover Recipes You’ll Want to Make All Year by Naomi Nachman
6 Tablespoons potato starch
1 teaspoon salt
1 cup water
Combine all ingredients in a medium bowl. Beat well (preferably using hand mixer).
Heat a 9-inch nonstick frying pan or crepe pan over medium heat. Coat pan with nonstick cooking spray or butter.
Pour enough batter into the pan to just cover it, about 1/3-cup. Gently swirl the pan to coat the entire bottom with batter. Cook until the top is just set and the crepe is cooked through. Remove from pan to cool.
Repeat with remaining batter.
Cheese Filling from Joan Nathan’s Jewish Holiday Cookbook
2 cups farmer cheese
1 egg yolk
½ teaspoon salt
2 Tablespoons sugar (optional)
½ teaspoon vanilla extract
In a small bowl, mash the farmer cheese. Stir in the egg yolk, salt, butter, sugar, if using, lemon juice, and vanilla.
Spread 1 heaping Tablespoon of the cheese filling along one side of the pancake. Turn the opposite sides in and roll the pancake up like a jelly roll.
If you’d like, you can then fry the blintzes in butter or oil or bake them in a single layer in a 425F oven until brown. Serve dairy blintzes with sour cream.