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.
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- Prep Time
- 6-8 ServingsServings
- 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
- 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.
If you have an attractive baking dish, use it. This is a souffle best served right out of the dish at the table.
Learn to form blintzes in our Step-by-Step Guide to Shaping a Blintz.
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