So there’s this holiday coming up next week called Shavuot (it’s on Wednesday, June 8). We never really covered this one when I was in Hebrew school–probably because Hebrew school often ended before Shavuot happened–so my understanding of it has always been hazy. Basically we’re celebrating getting the Torah on Mount Sinai. And for some strange reason, we eat dairy products. Deee-lish.
When I was little, my grandmother taught me how to make blintzes. Now, when I say “taught” I mean explained, because my grandmother had such bad rheumatoid arthritis by the time I was 10 that she was wheelchair-bound, and her hands were incredibly bent and she couldn’t herself actually do any of the cooking. But I wanted to learn, and so she led me, step by step, through the process of making blintzes. (If you’ve never made blintzes–there are lots of steps. LOTS.) When I was 18, my grandmother died. Knowing how to make blintzes feels kind of like her legacy to me.
My mom still has my grandmother’s special blintz-making pans, and I have her hand-written recipe cards. When I was pregnant, all I wanted in the world was my grandmother’s blintzes, so my mom and I made them together. I froze them and ate one a day, thinking of my grandmother the whole time, and how someday I’ll teach my daughter how to make blintzes too. And though it wasn’t for Shavuot–they still tasted good.
If you’re craving some blintzes, here’s a great recipe for making your own. Shabbat Shalom, and chag Shavuot sameach–have a happy Shavuot!