Blintz Souffle

Frozen cheese blintzes baked in a sweet custard of sour cream, eggs, orange juice and vanilla. Serve with berries and sour cream for brunch or a dairy meal.

Vegetarian

Contains: milk, egg. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Blintz souffle in a baking dish, one square served with sour cream and berries
  • Prep 10 min
  • Cook 45 min
  • Total 55 min
  • Yield 1 (9 x 13-inch) pan

Updated

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Blintz souffle is a brunch favorite and an easy dairy main dish for Shavuot or a break-fast. A dozen frozen blintzes are laid in a buttered pan and covered with a custard of melted margarine, eggs, sour cream, orange juice, sugar and vanilla.

It puffs and turns golden in 45 minutes. Serve it with berries and more sour cream.

Ingredients

  • 12 frozen blintzes
  • 1 stick margarine
  • 4 beaten eggs
  • 1 1/2 cups sour cream
  • 1/4 cup orange juice
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • Berries and sour cream, for serving

Instructions

  1. Melt. Melt the margarine in a 9 x 13-inch glass pan in the oven, then pour it into a bowl, leaving the pan greased.
  2. Make the custard. Add the eggs, sour cream, salt, sugar, orange juice and vanilla to the margarine and mix well.
  3. Assemble. Place the blintzes in the bottom of the casserole and pour the egg mixture over them.
  4. Bake. Bake 45 minutes at 350°F. Serve with berries and sour cream.

Vegetarian

Tips

  • Do not thaw the blintzes first; they go in frozen.

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