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Gluten-free cheese blintzes for Shavuot: all the love without all the guilt

By Dawn Lerman/JNS.org

In her recently published memoir, My Fat Dad: A Memoir of Food, Love, and Family, with Recipes, New York Times wellness blogger and nutritionist Dawn Lerman shares her food journey and that of her father, a copywriter from the “Mad Men” era of advertising.

My Fat Dad is as much a coming-of-age memoir as it is a recipe collection from Dawn’s upbringing and culinary adventures. The recipes include some of her grandmother’s favorite traditional Jewish dishes, but also healthier interpretations.

Ahead of the dairy-oriented Shavuot holiday, here is an excerpt from My Fat Dad, and a recipe for gluten-free cheese blintzes.

My ad man dad was never a morning person. He said that when he slept, his best ideas came to him—including his award-winning slogans for “Leggo My Eggo,” “Soup is Good Food,” and “Coke is It.”

My dad weighed himself every morning, every night, and after each meal—carefully displaying every victory and every setback in white chalk. He usually weighed around 350 pounds, but would often fluctuate a hundred pounds on either end. We usually knew how our day would be if the numbers were going up or down. If the numbers were going down, it might be a cheat day; but if the numbers were going up, I had to conjure up something tasty, but a little more calorie friendly.

On Shavuot, my dad looked forward to little packages of love—aka cheese blintzes. I had made them from scratch several times with my maternal grandmother Beauty before we moved from Chicago to New York City, but never by myself. When I called my grandmother for guidance, she said that since I was almost 10, which was her age when she started making the blintzes for her family and the boarders who lived in her home, she knew I could do it.

“The trick to not being overwhelmed making the blintzes is to do it in two parts,” said Beauty.  “In the evening, make the crepes for the shell and fill them so they would have time to set overnight and be ready for frying in the morning.”

With my grandmother’s encouragement, I began gathering the cheese for the filling, and the yogurt and berries for the topping. I wanted my blintzes to be as delicious as the traditional Jewish ones that my dad loved—but these needed to be a little lighter on calories. My dad was now a top creative director at a major ad agency, and appearances were very important to his clients.

According to Beauty, the secret to making the perfect blintzes was to get the shell paper-thin. “It’s all in the wrist,” she would say. I remember, when I was little, watching her effortlessly tilt the hot pan as she poured in the silky batter. She would carefully swirl the liquid mixture to evenly coat the bottom of the cast-iron skillet. After about 30 seconds, she would run a knife around the edge of the crepe to prevent it from sticking. I had seen my grandmother prepare the blintzes so many times that I was confident that I could replicate them, even though I was swapping my father’s diet protein powder for flour—making sure they met the requirements of his new low-carbohydrate diet.

In the morning, when I began frying the assembled blintzes, my dad flew into the kitchen. “Is that what I think it is?” he asked, delighted as he saw the displayed blintzes that my sister and I arranged on my grandmother’s best china.

As I watched my dad enjoy the gluten-free blintzes with no mention of the ingredient swaps, I realized I could help my dad reach his weight loss goals, while still enjoying the foods that conjured fond memories from his childhood.


Beauty’s cheese blintzes—with a twist
(A diet-friendly version of my grandmother’s original recipe).
Yield: 4 to 6 servings

Ingredients: For the crepe batter:
3 mashed bananas
3 tablespoons milk or skim milk
6 scoops protein powder of your choice
1½ cup egg whites, beaten until stiff
Cooking spray for pan

For the cheese filling:
12 ounces farmer’s cheese
4 ounces cream cheese, softened
1/3 cup sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 egg yolk
Pinch of salt

Powdered sugar (optional)
2 cups berries, sliced thin
Dollop of yogurt

To make the batter:

Mash the bananas and add the milk. Then stir in the protein powder and egg whites. Make sure you beat the egg whites separately until stiff, and then fold in. Note: The blintzes have a better texture if the batter rests for half an hour at room temperature. You can also let the filling chill for half an hour in the refrigerator.

If the batter gets too thick while it is sitting, you can thin it with a little bit of cold water. Make the filling. Combine all of the filling ingredients in a bowl and mix together until smooth.

To make the crepes:

Grease a 6- or 7-inch skillet until it is hot, but not smoking. Put a ladle full of batter into the skillet. Tilt pan to swirl the batter so it covers the bottom of the skillet. Fry on one side until bubbles form and the top is set. The bottom should be golden brown.Carefully loosen edges of the crepe and slip it out of the skillet onto a plate. Repeat until all the batter is used. Grease skillet each time before pouring batter. After all the crepes are made, begin filling them. The brown side should be facing up. Place 3 tablespoons of filling on one edge.
Roll once to cover filling. Fold the sides into the center and continue rolling until completely closed. After all the blintzes are assembled, heat 2 tablespoons of butter in the skillet and place each crepe, seam side down, in the skillet. Fry 2 minutes on each side, turning once. Serve with a dollop of yogurt, garnish with fresh berries, and sprinkle with powdered sugar.


Eco Shabbat Weekend at Emanuel Sinai

WORCESTER – Temple Emanuel Sinai in Worcester will present its second annual Eco Shabbat weekend on Saturday, June 11 and Sunday, June 12.  The program will include seminars, music, food, discussion and more. The weekend events will begin on Saturday, June 11 at 9 a.m. with a Torah study session focused on what the Torah says about care of the environment, and end on Sunday, June 12 around noon with Kiddush and snacks. All food served at the weekend will be locally grown and prepared. The weekend’s program is a joint presentation of the TES Social Action, Life Long Learning and Worship Committees.

Eco Shabbat Weekend Schedule:

Saturday, June 11
9-10:30 a.m.: Torah Study focused on what Torah says about care of the environment
10:30 – 11:30 a.m.: Morning Shabbat Service
4:30-6 p.m.: Hike
4:30-5 p.m.: Scavenger Hunt
5-6 p.m.: Make your own pizza for young congregants
6-7:15 p.m.: Dairy Dinner
7:15-7:45 p.m.: Clean up accompanied by Jewish Music
7:45-10 p.m.: Tikkun Leil Shavuot Study Session; lecture on “Human Induced Change of the Earth” with Les Blatt; “Jewish Response to Care of the Earth” with Rabbi Valerie Cohen; Discussion Groups on how the changes in the environment affect us on a personal level and what we can do about it; Wrap up

Sunday, June 12
10:30 a.m.-12 noon: Shavuot Eco Service
Service will begin outdoors with a discussion of the Book of Ruth, then move to the Sanctuary where members will bring offerings of first fruit contributions.  (Examples: food, contributions of school supplies, offers of volunteer service); Yizkor

12-12:30 p.m.: Kiddush and snacks

For more information, call (508) 755-1257.

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