6 Servings
1 Hour, 20 Minutes
Allergens
I usually make this soufflé with orange juice but mango juice adds a terrific twist.
Place blintzes in a single layer in a sprayed nine- by 13-inch glass baking dish.
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.
Immediately remove bowl from base of machine to prevent leakage. Pour topping over blintzes.
Bake in a preheated 350 degrees Fahrenheit oven for one hour, until puffed and golden.
Notes:
Topping can be prepared in advance and refrigerated.
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.
The whole family loved this recipe!