The best thing I ever ate was a crepe off of a food truck in Paris. Perhaps it was because I consumed it at the fourth meal hour of 3:00 a.m., but I still dream of the soft yet slightly crunchy crepe oozing lots of gooey cheeses and fresh spinach. Once I started cooking Jewish cuisine for a living, I realized my beloved crepe was really just the French equivalent of Bubbe’s classic cheese blintzes. I took it up a notch with these Goat Cheese and Zucchini Blintzes with Cilantro Cream Sauce.
With Shavuot around the corner, I have been knee deep in dairy recipes. You don’t even want to know how much cheese I have eaten this week! Blintzes are a classic dish served on Shavuot, when we eat dairy to commemorate when the Israelites received the Ten Commanments right after their Exodus from Egypt. Inspired by the Israelites escape to the “land flowing with milk and honey” (Exodus 3:8), I stuffed these blintzes with lots of tart goat cheese, crunchy zucchini, and topped the whole thing with a creamy cilantro sauce. This isn’t just a holiday treat, but one you’ll want to eat all summer long.
Check out the full recipe for Goat Cheese and Zucchini Blintzes with Cilantro Cream Sauce on The Jewish Week!