The holiday of Passover represents the release of the Jewish people from bondage in Egypt and their escape across the desert. Passover is followed by the holiday of Shavuot — 49 days or seven weeks later, counted from the night of the second Seder — which commemorates the day the Jews received the Torah. Curiously, Shavuot is celebrated as the giving of the Torah, not the receiving of the Torah. It has been explained as giving because the Torah was given only once in the time of Moses, but we have continued to receive the Torah all the days since. 

To mark each of the 49 days from Egypt to Mount Sinai, we count the Omer with a blessing that tracks the journey. One explanation of the significance of the seven weeks comes from Jewish mystics, who believe the number 49 is the square of the holy number 7, as in the Sabbath day. Having reached the level of holiness seven times over, the Jews were ready to receive the Torah on the 50th day. 

Tradition calls for dairy dishes on Shavuot. Two cheese dishes top the list of favorites — cheesecake and cheese blintzes. Over the years, The Shofar has shared various cheesecake recipes, so we are branching out this year with one for cheese blintzes which, admittedly, requires a little extra effort — but is well worth it, we think.

Classic Cheese Blintzes

For the batter For the filling

3 eggs 2 cups drained cottage cheese

1 cup milk or water 1 egg yolk

½ tsp. salt ¾ tsp. salt

2 Tbsp. salad oil 1 Tbsp. melted butter

¾ cup sifted flour 2 tsp. sugar (optional)

butter or oil for frying 1 tsp. lemon juice (optional)

  1. Make a thin batter by beating the eggs, milk, salt and salad oil together. Stir in the flour.
  2. Heat a little butter or oil in a 6-inch skillet. Pour about 2 tablespoons of the batter into it, tilting the pan  to coat the bottom. Use just enough batter to make a thin pancake each time.
  3. Let the bottom brown, about a minute, then carefully turn out onto a napkin, browned side up. 
  1. Combine the ingredients for the filling, and spread a heaping tablespoon of the mixture along one side of the pancake. Turn opposite sides in, and roll up like a jellyroll.
  1. Fry blintzes in butter or oil, or bake them in a 425-degree oven until browned. Makes about 18. Serve with sour cream, fresh fruit sauce, or dusted with powdered sugar.