Tuesday, March 16, 2010

Blintz Souffle

Every family has a signature food, right? The one dish that's always served at brunches, parties, and holidays, and that's always expected and devoured by everyone present. Blintz Souffle is my family's signature food.

Blueberry Blintz Souffle

I'm not sure where the recipe originated (Hi Nana! Remind me to ask you!), but all the women on my mom's side of the family are known for it, and I've been making it for years now too. To me, this dish is quintessential brunch (my favorite meal). I hope you make it, and I hope you like it.

Very Important Note: See that picture up there? Those are blueberry blintzes. Don't do what I did and use blueberry, or cherry, or even apple. Use cheese blintzes! My grocery store was out of cheese and I was in a pinch, so I used blueberry. But please, please use cheese blintzes if you make this, it makes all the difference in the world! If you do use a fruity flavor, omit the raisins and go light on the cinnamon sugar.

Blintz Souffle
Printable Recipe

6 tbsp (3/4 stick) butter, melted
6 large eggs
8 oz. sour cream (light is ok)
1/2 c. sugar
1/4 c. orange juice
1 tsp. vanilla extract
12 frozen cheese blintzes (optional but recommended: halve them)
handful of yellow raisins
cinnamon sugar

1. Preheat oven to 350F. Pour melted butter into a 9x13 glass baking dish. Ensure that the whole bottom and all sides of the dish are coated with the butter.

2. Coat blintzes in the melted butter and arrange in the dish in 2 rows of 6 (or 6 rows of 2, however you want to look at it!).

3. Combine eggs, sour cream, sugar, orange juice, and vanilla extract in a blender. Pour over the blintzes and sprinkle the raisins and cinnamon sugar on top.

4. Bake for 45 minute or until edges begin to brown and your house smells heavenly. Cool for at least 15 minutes before serving. Serve warm or at room temperature.

Make ahead: Prepare through Step 3 up to 24 hours in advance, keep refrigerated until ready to proceed.

4 comments:

Lauren said...

Yay! The ebook recipe =D. Your souffle looks just fantastic!

Linda said...

Yum. Looks and sounds delicious!

grace said...

what if i want blueberry? huh? what if i like blueberries more than i like cheese? :)
no, i have a feeling that regardless of the type of blintzes used, i'd love this dish to death. thanks for sharing!

Elana said...

I've alternated Cheese and blueberry blintzes before, which was delicious. I usually just serve it with Blueberry sauce. I love making it because it reminds me of making it with Nana on New Years Eve when we were in Palm Springs and had brunch with both of our families at Unk's old house on New Years Day.

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