Blintzes are a real comfort food to me. They really bring me back to my childhood. Whenever my Softa (Grandmother) would visit us from Israel, she would stay for a few weeks. One of the things that she loved to do when she was by us was cook. My two favorite things that she made were cheese blintzes and pinwheel cookies. She had extraordinary patience when it came to cooking (a lot more than for us grandkids). Although we weren’t aloud to help her cook, I always loved watching her. It’s where I get my love of cooking from.

With Shavuot around the corner, I figured that it was time to do my grandmother proud. My grandmother always started her recipe with farmer’s cheese. I assume that vegan farmer’s cheese is something that you can get in the US. Over here in Israel, not so much. I decided trying my hand at making my own cheese. I’m glad that I did!

There is no sugar in the crepe batter. If you’d rather make your blintzes savory, you can fill them with a fried onion and mashed potato mixture. Sweet potatoes work well to. Those aren’t Softa’s crepes, but I don’t think that she’s mind if you wanted to go that way.

One thing to keep in mind is that Israeli soy milk is a bit sweet. You may want to add a bit more sugar to the filling.

Chag Sameach!

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