Shavuot is celebrated by eating dairy-rich meals, and my favorite dish to make has always been cheese blintzes. Growing up, my grandma would top our blintzes with cherry pie filling. This year, instead of reaching for the can opener, I’m reaching for the spice drawer, and pulling inspiration from a trendydrink with this recipe for Golden Milk Blintzes.
Golden milk (also known as turmeric milk) has taken the wellness world by storm over the past few years—but turmeric milk has been around for a long time. Based in Ayurvedic medicine, golden milk has been enjoyed for its health benefits for centuries. If you’ve never tried it, the golden milk drinks you’ll find in coffee shops worldwide have been adapted to the Western palate with additions like cardamom, vanilla, cinnamon, coconut and a touch of sweetness. It adds an unexpected burst of flavor to these coconut milk blintzes.
Ingredients for 4 servings
1 cup all purpose flour 1 tsp. turmeric
1/2 tsp. cinnamon
1/2 tsp. ginger, ground
1/4 tsp. cardamom, ground
1 cup full fat coconut milk (canned)
1/2 cup water
1 Tbsp. maple syrup 1 tsp. vanilla
Coconut oil, to cook
1, 16oz. container cottage cheese,drained
3 Tbsp. sugar
1 egg yolk
1/3 cup toasted unsweetened coconut, shredded
In a large bowl, combine flour, turmeric, cinnamon, ginger and cardamom.
In a medium bowl, whisk the coconut milk, water, eggs and maple syrup. Add to dry ingredients.
Refrigerate and let sit for 30 minutes or overnight.
Heat coconut oil in a nonstick pan over medium-low heat. Add approximately 1/4 cup batter to the pan, and immediately swirl to cover the bottom of the pan. Cook for 1-2 minutes, or until the top becomes dry. Flip, and cook for an additional minute. Remove from pan, and set aside to cool. Repeat with remaining batter.
Make the filling: In a food processor or blender, pulse the cottage cheese, sugar, egg, toasted coconut and vanilla.
Lay a crepe in front of you. Spoon 1-2 tablespoons an inch from the edge closest to you. Fold in the sides, and roll tightly with the seam on the bottom.
Repeat with all blintzes.
To serve, heat coconut oil in a nonstick skillet over medium heat. Add the blintzes, cooking for 2- 3 minutes per side or until golden.
Micah Siva is a trained chef, Registered Dietitian, recipe writer, food photographer, and Jewish cook. Her love for food began in her grandmother’s kitchen, where she learned about the importance of food in celebrating holidays, bringing family together, and keeping traditions alive. She strives to modernize the foods she grew up on, adding her own unique spin on everything from matzah balls to latkes. Through her personal blog, NutritionxKitchen ( www.nutritionxkitchen.com), she shares delicious, plant-forward recipes that are chef-created , dietitian approved, and guaranteed delicious.