Is There a Blessing for a Blintz?
When you marry someone, you not only get a spouse, you also get another family. When I married my husband, Rabbi Donald Goor, I inherited his mother and father, his siblings, their children. I even inherited his grandmother: Jeannette Multer. Jeannette wasn’t “Nana” or “Bubbie” or “Safta” or “Gramma.” She was “Grandmother.” Grandmother. And the properness of “Grandmother” embodied who she was: exacting, precise, and at times a bit rigid.
But Grandmother was also a voracious reader (she had once owned a bookstore), an astute student of politics and world affairs, a lifelong, dedicated Reform Jew, and a passionate Democrat left-wing voter who wrote letters to politicians with whom she both agreed and disagreed. Her cooking was legendary and holiday tables were overflowing with family favorites: matzah farfel muffins and an almond torte for Passover, assorted fruit pies for Thanksgiving, an amazing sour cream coffee cake, and for Shavuot there were Grandmother’s blintzes.
Shortly before Grandmother died, she shared the secret to the blintzes with me and my friend Rachel Andress-Tysch. We stood alongside Grandmother in her Beverly Hills kitchen and watched her mix and pour batter and flip from pan to plate the “bletlach” (Yiddish for crepes). Two, small aluminum steep-sided pans moved back and forth across the stove’s gas flames and with a quick “zetz” (Yiddish for smack or hit) to the pan’s handle the blintz turned.
“The first one you throw away…it’s greasy and it’s useless…but taste it, “she said.
It was light and airy and not too sweet. And as if we were in our own Food Channel episode, she taught Rachel and me how to make blintzes. The kitchen was perfumed with toasted butter as we poured and flipped and filled and rolled and fried again. We stuffed half the thin pancakes with a cream cheese-farmer cheese recipe and the other half were filled with Grandmother’s recipe for a cheese-less fresh fruit filling. And those crepes that were not perfectly round and browned – we sprinkled them with powdered sugar and devoured them standing around the stove.
At the end of the cooking lesson, Grandmother gave me a Nordstrom’s shopping bag. Inside were the two aluminum pans additionally wrapped in plastic bags: “You take them. Use them. Make blintzes for your friends with them. Just throw away the first blintz. Always throw it away.”
When we moved to Israel – made aliyah – in July 2013, we got rid of a lot of stuff as we were moving from a large, four-bedroom house to a two-bedroom apartment. But I kept Grandmother’s pans. They were a link to the past: to heritage, to history, to family. They were carefully placed in a box filled with lots of other kitchen paraphernalia: wooden spoons, a flour sifter, drawer dividers, a colander I especially liked for draining pasta, an orange zester, a variety of baking pans, a set of plates for serving asparagus, and other items I was convinced I’d never find in Israel. (Indeed, I’ve never, ever seen asparagus plates here in Jerusalem.) But when our cargo container finished its voyage from Los Angeles to China and into the port of Ashdod, that box was missing. The pans (along with the asparagus plates and my favorite colander) had disappeared.
Last year, I was cleaning a cupboard above the refrigerator when I noticed a Nordstrom’s bag pushed back into the corner of a shelf. Inside was a plastic bag and inside that were the blintz pans. How they got there is a still-unsolved mystery. At the bottom of the shopping bag was a note in Grandmother’s distinctive cursive penmanship that said:
2 blintz pans.
Use them for Shavuos – or whenever.
Wherever you may be.
I’ve used the pans for Shavuot – and on other occasions. And now, “wherever you may be” is in Israel – in Jerusalem. As I mix that first batch of batter and melt the butter in the pan (” Never use oil!!”), the spirit of Don’s grandmother stands next to me thousands of miles from that kitchen in southern California and her unseen hand guides my fingers as I pour those first spoonsful of batter into the pan. I wait for the bubbles to appear on the surface indicating the bletlach is almost ready. As I see the edges of the blintz brown, I take the spatula and gently pull it from the pan but as I place it on the plate covered with a tea-towel, I instantly remember Grandmother’s cardinal rule of blintz making: “Throw out the first one!” But rather than tossing it away – I roll it up, sprinkle it with a bit of powdered sugar, and in lieu of a blessing (I wonder, is there a blessing for a blintz?) say to myself:
Ashreinu ma tov chelkeinu umah naim goralinu umah yafah y'rushateinu!
Happy are we; how good is our portion; how pleasant is our lot; and how beautiful is our inheritance!
That, for sure, is a suitable blessing for a blintz handed down with love and care through the generations.