Blintz Souffle
While Jews probably began making blintzes hundreds of years ago in Poland, they only began to use frozen blintzes to make this Blintz Souffle recipe in 20th-century America. When you have a crowd joining you for a dairy meal - such as for Sabbath, Shavuot, or the Nine Days - this easy-to-make, crowd-pleasing Blintz Souffle is the perfect dish to serve.
Prep Time: 5 m
Cook Time: 45 m
Yield: 12 servings
Course: Entree
Occasion: Shavuot
Skill: Easy
Ingredients
- 1/4 cup butter, melted
- 12 frozen cheese blintzes
- 6 eggs
- 1 1/2 cup sour cream
- 1/3 cup sugar
- 2 teaspoons vanilla
- 1/4 cup orange juice or 2 tablespoons orange juice concentrate
- cinnamon
Instructions
- Preheat oven to 350° F (175° C).
- Melt butter in a 9x13 inch pan.
- Line blintzes in one layer in the pan.
- In a bowl, beat eggs. Add sour cream, sugar, vanilla, and orange juice.
- Pour egg mixture over the blintzes.
- Sprinkle lightly with cinnamon.
- Bake, uncovered, for 45 minutes, or until golden brown on top.