Blintz Soufflé
jeffraben.com/recipes · No. 53
A baked casserole of frozen blintzes in a sweet sour cream and egg custard.
Ingredients
Method
- Preheat oven to 350 F.
- Place blintzes in a 9 x 13-inch pan.
- In a medium bowl, mix together sour cream, sugar, orange juice, eggs, butter, vanilla and salt. Pour mixture over blintzes.
- Sprinkle with cinnamon sugar.
- Bake, uncovered, at 350 for 45 minutes, until puffed and golden. Serve with sour cream on the side, if desired.
I never met a soufflé that I didn't like, and they like me, too. They tend to settle contentedly on my hips. Blintzes are classic in the Jewish cooking world and every chef has his or her own version of this soufflé. You really can't go wrong with all that butter, cream, sugar and eggs. If you have an attractive baking dish, use it. This is a soufflé best served right out of the dish at the table.
baked breakfast brunch jewish make-ahead
The original
