Blintz Souffle
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Blintz Souffle
I never met a souffle 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 souffle. You really can't go wrong with all that butter, cream, sugar and eggs.
Times
- Prep Time : 7 min
- Ready Time : 7 min
Servings
6-8
Ingredients
- 10 to 12 frozen cheese blintzes, defrosted just enough to separate
- 1 cup sour cream
- 1/4 cup sugar
- 1/4 cup orange juice
- 4 eggs, beaten
- 2 tablespoons butter, melted
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
- 1 tablespoon cinnamon sugar
Directions
Preparation:
- Preheat oven to 350 degrees 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 degrees for 45 minutes, until puffed and golden. Serve with sour cream on the side, if desired.
Tips:
If you have an attractive baking dish, use it. This is a souffle best served right out of the dish at the table.
About Jamie Geller
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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Do you think this would work in a parve version?
I THINK it SHOULD work — although I haven’t tested it. Let us know.
Can I substitute farmer’s cheese for the sour cream? thanks!
For sure
How far in advance do you think you can make this? Would it be good made the night before or does it need to be made right before serving?
it would still be ok if made the night before and rewarmed or you could have the sour cream mixture ready to go so it’s just a matter of assembly before baking and serving.