Sunday, April 3, 2011

Blintz Souffle

This is another of my original recipes.  I guess, I still had not learned how to incorporate photos because there are none.  Those of you who are not gluten-free can easily use whatever is available throughout the year.  For those who are, either make your own or right before Passover (March/April) stock up on frozen blintzes which are gluten free, made from potato starch.  They are excellent.

Blintz Souffle

I always keep a few boxes of frozen blintzes on hand.  They make an emergency lunch or a quick bite for my grandchildren.  This recipe shows how to take those ready-made blintzes and turn them into something special.

Blintz Souffle


12 frozen blintzes (three boxes)
one half stick of margarine or butter
4 eggs
1  & 1/2  cups sour cream
1/4 cup sugar
2 teaspoons vanilla (I love the flavor.  You can use one teaspoon and it will still be scrumptious.)
1/2 cup orange juice
pinch of salt
  1. Melt margarine in shallow 9 x 13 baking dish.
  2. In single layer, place blintzes in baking dish.
  3. Beat together eggs, sour cream, sugar, orange juice, vanilla and salt.
  4. Pour over the blintzes .
  5. Bake at 350 degrees for 45 to 60 minutes.
  6. You can sprinkle with cinnamon and sugar or serve with sour cream and a bit of brown sugar.
  7. Enjoy.
This is a rich dish and although some use it for dessert, I use it for the main dish at lunch.

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