Blintz Soufflé
Styling by Rivky Kleiman | Photography by Hudi Greenberger
An oldie but goodie brought out of retirement. Can be prepared in advance and frozen. Rich and nostalgic this blintz soufflé can double as a main or a dessert.
Ingredients
Serves 12
- 12 Mendelsohn’s cheese blintzes
- ½ cup (1 stick) butter
- 2/3 cup sugar
- 1 tsp vanilla extract
- 6 eggs lightly beaten
- 1 cup (8 oz/225 g) sour cream
TOPPING
- 8 oz (225 g) pareve whipping cream
- ¼ cup confectioners’ sugar
- 1 tsp vanilla extract
- 1½ tsp dry milk powder
- caramel and chocolate topping for drizzling
Preparation
Preheat oven to 350°F (180°C). Melt butter and spread on the bottom of a 9x13-inch (20x30- cm) oven-to-tableware. Roll the blintzes in the butter and arrange neatly on the bottom of the pan. Combine all remaining ingredients and pour over the blintzes. Bake uncovered for 55-60 minutes.
Meanwhile prepare the topping: Beat pareve whipping cream to soft peaks. Add confectioners’ sugar vanilla and milk powder. Beat to stiff peaks.
To serve: Place a dollop of cream in the center of each blintz. Drizzle with dessert topping of your choice.
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