23 May 2017 Creamy, Dreamy Baked Blintz Soufflé
In honor of the upcoming Yom Tov of Shavuos, where some have a tradition to eat milichigs (dairy foods) at the Yom Tov meals, here is a recipe for delectable, creamy, dreamy, delicious, fluffy, sweet, baked Blintz Soufflé.
It meets my usual criterion of fast and easy to throw together, delicious to eat, and freezes well… however, for low fat and on the healthier side… not so much! In honor of Shavuos and l’kavod Yom Tov, enjoy this fabulous treat 🙂
Creamy, Dreamy Baked Blintz Soufflé
In a 9×13 foil pan (or if you prefer, you may use a dairy oven-to-tableware dish large enough to accommodate all the ingredients) place 8-10 large cheese blintzes (defrosted). Feel free to use the blintzes that are sold frozen, ready to eat, for ease of preparation.
In a bowl, combine the sour cream topping, by mixing together:
16 oz. sour cream, 5 eggs, lightly beaten, 1 Tbsp. pure vanilla extract, dash salt, 1/4 c. orange juice, and 1 c. sugar.
Mix the topping ingredients together (using a spoon or spatula), till all incorporated. Pour the sour cream topping over the blintzes. Bake, covered, about 60 – 75 minutes on 350*, till the sour cream topping is set.
This dish freezes well, so it’s great to prepare in advance of the Chag. Serve the soufflé warm alongside a dairy meal.
Note: A nice variation of the Cheese Blintz Soufflé is a Blueberry-Cheese Blintz Soufflé. Use half cheese and half blueberry blintzes in the recipe. Proceed with the sour cream topping as above.
בתאבון ובברכת חג שמח,