If you've never made blintzes at home, this recipe for Goat Cheese Blintzes from Goat: Meat, Milk, Cheese by Bruce Weinstein and Mark Scarbrough is a great place to start. As you might have surmised from this week's slew of goaty recipes, this version swaps out the usual cow dairy in favor of goat—in this case goat milk—cheese, and even goat butter. These subtle substitutions make for an elegant blintz, not cloyingly sweet like the Jewish deli versions filled with sugary farmers cheese and topped with canned cherries.
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Instead of flipping endless pancakes while everyone else eats, please a crowd with Ina Garten's baked blintz cake: two thin layers of cake surrounding a layer of sweet cheese filling and topped with blueberry sauce.
Christians have Blitzen; Jews have blintzes. Close, but not quite the same thing. The first is a reindeer, while the second is a traditional Jewish dish in which thin pancakes encase a creamy filling of cheese or fruit. I think...