Blintz Souffle

Prep Time: 7 minutes
Cook Time: 45 minutes
Chill Time: None
Yield: 6 to 8 servings

• 10 to 12 frozen blintzes, assorted flavors, defrosted just enough to separate
• 1 cup sour cream
• ¼ cup sugar
• ¼ cup orange juice
• 4 eggs, beaten
• 2 tablespoons butter, melted
• 2 teaspoon pure vanilla extract
• 1/8 teaspoon salt
• 1 tablespoon cinnamon sugar
• Additional sour cream, for serving (optional)

1. Preheat oven to 350° F.
2. Place blintzes in a 9 x 13-inch pan.
3. In a medium bowl, mix together sour cream, sugar, orange juice, eggs, butter, vanilla and salt. Pour mixture over blintzes.
4. Sprinkle with cinnamon sugar.
5. Bake, uncovered, at 350° for 45 minutes, until puffed and golden. Serve with sour cream on the side, if desired.

Tip:

If you have an attractive baking dish, use it. This is a soufflé best served right out of the dish at the table.

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.

Reprinted with permission from Quick and Kosher: Recipes From The Bride Who Knew Nothing