Shavuot is joyous holiday in which we celebrate G-d giving the Torah
and its laws to the Jewish people, in order to help them guide their
lives.  One Shavuot custom is to eat dairy foods.  There are a couple 
of explanations for this tradition.  One explanation is derived from
a passage in the Torah which says "And He gave us this land, a land
flowing with milk and honey."  The other comes from a story which says
that the Jewish people did not know to keep kosher until they were 
visited by G-d.  After receiving the dietary laws (as part of the 
Torah), they realized that they did not have kosher meat or utensils.
Therefore, they could only eat dairy foods.  Today, Jews continue in
this tradition, reminding themselves of the laws which they have
been given.  Among the delicious dairy products eaten on Shavuot, one
popular dish is Cheese Blintzes, which can be described as a sweet, 
cheese-filled crepe.  Try them for yourself!

CHEESE BLINTZES

Filling:
1/2 package (8 oz. size) cream cheese
1/2 cup creamed cottage cheese
1 egg yolk
2 tablespoons sugar
1 teaspoon vanilla

Blintzes:
2 eggs
2 tablespoons salad oil
1 cup milk
3/4 cups sifted all-purpose flour
1/2 teaspoonsalt
1/2 cup butter or margarine (won't need so much if you aren't going to
fry the finished blintzes)

Directions:
1.  Make filling:  Combine all ingredients in a medium bowl.  Beat
with rotary beater until smooth.  Refrigerate covered until ready to 
use.

2.  Make blintzes:  In medium bowl, with rotary beater, beat eggs, 
salad oil, and milk until well mixed.  Add flour and salt; beat until
very smooth.

3.  Refrigerate covered for 30 minutes.  Batter should be the 
consistency of heavy cream.

4. For each blintz, melt 1 teaspoon butter in 7 inch skillet.  Pour in 
about 1 1/2 teaspoons batter, rotating pan quickly to spread batter
completely over bottom of pan.

5.  Cook over medium heat until lightly browned on one side; remove.
Stack blintzes browned side up, as you take them from the skillet.

6.  Place 1 tablespoon cheese filling on browned surface of each 
blintz. Fold and roll.

7.  Optional:  If you would like to fry the finished blintzes in more
butter or margarine, you may.  Otherwise, enjoy as is.

Recipe compliments of Amalia Sperling

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