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.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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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
- 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.
- Make the custard. Add the eggs, sour cream, salt, sugar, orange juice and vanilla to the margarine and mix well.
- Assemble. Place the blintzes in the bottom of the casserole and pour the egg mixture over them.
- Bake. Bake 45 minutes at 350°F. Serve with berries and sour cream.
Tips
- Do not thaw the blintzes first; they go in frozen.
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