hey everyone Marion here welcome back
to my channel today I have a special recipe for you guys if you don't know
about the holiday of Shavuot it falls seven weeks after Passover and it
commemorates the Jewish people receiving the Torah or the Ten Commandments on
Mount Sinai so it's a very special meaningful holiday and it's traditional
to eat dairy foods on this holiday so that's why I wanted to make these
blintzes for you guys this is actually a South African Jewish recipe that's where
my family comes from and this recipe has been handed down from generation to
generation and I definitely have memories of my grandmother making it it
originally comes from Sari Magazine in South Africa if anyone knows about that
and yeah this is definitely not like a ten minute quick fix recipe this is one
of those like traditional ones but I really want to see if I can make it for
you guys and yeah so let's get into it if you're new here welcome I make videos
about being a Jewish mom and minimalism with kids so definitely hit the like
button if you like this video and don't forget to subscribe to my channel to see
more okay let's get started okay guys so the first thing room again start with is
making the dough so blintzes are like a little mini crepes almost filled and
wrapped a different way than a traditional crepe but that's I sort of
like the texture and taste of the dough so to make the dough you need two eggs
flour sugar milk water oil and brandy okay so first I'm going to do is mix
ingredients for the dough together I'm going to crack the eggs and I'm going to
put in half a cup of milk lack of water I'm gonna whisky cs1 it's
also great if your ingredients can be at room temperature so I like to leave them
out in the morning on the day I'm gonna cover okay then to this mixture I'm
going to add 1 TSP of oil and 1 TSP of the brandy and you can really smell that
brandy and then the last day I'm going to do is add 1 cup of sugar and one cup
of flour and then once it's incorporated I like
to use a twist just to make sure there's no lumps through the flour and then this
dough is gonna stand for about an hour why have this resting I'm going to make
the filling so if you're nervous about making blintz dough I also just want
to add you can buy something like this in a supermarket this is just creeps
9-inch french crepes ready to use because yeah the dough can be a little
bit intimidating so definitely if you want to meet this type of recipe but
don't want to take it to that level you can just buy the crepes ready to go and
still make the filling and make the buns is so for the filling I'm just going to
be using 8 ounces of cream cheese softened to room temperature a quarter
cup of raisins and egg yolk the zest of an orange some powdered sugar or icing
sugar it's a little bit of cinnamon brown sugar and then this is another
South African component if you have Vanderhum liquor it's like a
tangerine liquor from South Africa that's what you really should use I
am just going to use the brandy okay so the first thing you're going to do is
blanch the raisin so I've got 1/2 a cup of like pretty hot to boiling water I'm
just gonna put the raisins in them to soften them ok then I'm going in the
then I'm going to separate the egg yolk from the egg whites and the way I like
to do this is I just break the egg shell apart and hold on to it going back and
forth left the egg whites wipe out okay then they put the yolk in the bowl and
then I wash my hands okay so I'm going to open the cream cheese and mix
it with the egg yolk and because it softened to room temperature it will mix
pretty easily okay then we're gonna zest one orange it should be about a
tablespoon or so but I'm not going to measure it okay and I'm going to add in
a quarter cup of icing sugar and a teaspoon of my brandy then I'm going to
put in two tablespoons of light brown sugar and one teaspoon of cinnamon then
once this is nicely combined you're just going to add in the reasons you're just
gonna drain off the excess water on them okay so that's the filling mixture all
ready to go it smells amazing and now we just got to get on to making our blimps
pancakes okay guys so I've been testing out the batter making the little pancake
crepe things and I seriously just had the most emotional experience do you
sing them because I'll show you guys one of that might flops my first ones but
this is like what the dough looks like and I tasted it I was like it just blew
me away because I have not tasted that like flavor texture combination and
pretty sure since my grandma was alive and it's been
I mean like since she cooked them for me I would say it's at least been over ten
years if not closer to like maybe 15 or 20 years somewhere in between that so
yeah I've just really blown away because I don't know if anyone's ever had that
experience with the food before I know like smells and stuff brings back
memories but that was really crazy for me so yeah if you guys have recipes like
that or ever had an experience like that okay so let me show you guys what I've
got going on so I'm using a nonstick pan this is actually called a green pan some
non-stick pans have fun pretty bad chemicals in them so that's why I'm
using this one so yeah if you want your crepes to come out like perfectly you
definitely I think maybe use a nonstick pan unless you are like a super talented
but once the butter and oil starts to boil or it starts to bubble you know
it's hot enough and you just put in a tiny bit of the batter and then just let
it go around the pan and yeah it'll turn into a pancake in a matter of a second
so you really want to watch it for those little bubbles to know you can take it
out it does it doesn't need a cook on both sides just on one side and then
it's ready okay as you can see it's totally cooked
through and it's like coming off the bottom of the pan that's how you know
it's ready to go okay so I'm gonna keep going I'm going to try and get them a
little bit thinner and a little bit easier off the pan like I said I know
it's because I don't have a real nonstick pan that's a little bit more
challenging but like I said this is not a great recipe I am I am really enjoying
this process so yeah I just um be honest with you guys you just eat a little bit
of patience and maybe even a little bit of skill but yeah let's get keep going okay so I finished making my level crate
pancakes and yeah after a few tries I've actually got really easy and I'm like I
said you just have enough to be patient with it but it was fun it was like you
know a new kitchen skills oh yeah so now I'm just going to fill them up
they're super easy to work with now and I'm just gonna put the filling inside
wrap them up in like little parcels and then them in a baking dish and I have my
oven preheated to 350 degrees and they're just gonna cook in there for 15
minutes okay so I put about two spoonfuls I'm
filling and and then I'm just going to wrap up my little blintz parcels so yeah it looks like back and I'm going
to put it in the baking dish okay so yah it looks like that and I'm going to put it in the baking dish I'm just going to sprinkle them with a
little bit of cinnamon and sugar before popping them in the oven so I'm here in my garden about to taste my blintz they've just come out of the oven and I thought it'd be nice to enjoy
one with a cup of tea while I'm sitting out here in such a nice day and Shavuot
is also a holiday that's kind of like the spring season here goes Wow
back it really is amazing I really don't think anyone's from like the freezer
section or anything can compared to this yeah I'm really blown away this is
amazing it's just like how my grandma used to make it so yeah like I said if
anyone ever had like a food memory like that definitely let me know in the
comments and if you try this recipe and definitely let me know that too I hope
you guys like this traditional South African Jewish blintzes recipe thank you
guys so much for watching this video I'll see you next time bye Good Yon Tiv!