I usually make this soufflé with orange juice but mango juice adds a terrific twist.
Blintz Souffle
Recipe By Norene Gilletz
- Cooking and Prep: 1 h 20 m
- Serves: 6
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Contains:
Ingredients (6)
Main ingredients
Start Cooking
Prepare the Souffle
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Place blintzes in a single layer in a sprayed nine- by 13-inch glass baking dish.
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In a food processor fitted with the steel blade, process sour cream or yogurt with vanilla extract and sugar for a few seconds. Add eggs and juice through feed tube while machine is running. Process until smooth.
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Immediately remove bowl from base of machine to prevent leakage. Pour topping over blintzes.
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Bake in a preheated 350 degrees Fahrenheit oven for one hour, until puffed and golden.
Note:
Topping can be prepared in advance and refrigerated.
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Replies:
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I’ve made this in the past but didn’t have a recipe handy so I scanned the internet. Everyone’s version is slightly different. I went with this (using sour cream and OJ) and it delivered. Increased the recipe by half to fit my pan and serve an army for break fast. It delivered - nice texture, not too sweet (though I may cut down the sugar by ~30% next time). Cook time remained the same.Replies: -
Replies:
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I’ve made this in the past but didn’t have a recipe handy so I scanned the internet. Everyone’s version is slightly different. I went with this (using sour cream and OJ) and it delivered. Increased the recipe by half to fit my pan and serve an army for break fast. It delivered - nice texture, not too sweet (though I may cut down the sugar by ~30% next time). Cook time remained the same.Replies:
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Replies:
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