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Recipe by Rivky Kleiman

Blintz Soufflé

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Blintz Soufflé
Dairy Dairy
Easy Easy
12 Servings
Allergens

Contains

- Dairy - Egg - Gluten - Wheat
1 Hour
Diets
- Vegetarian - Pescatarian

Rich and nostalgic, this blintz soufflé can double as a main or a dessert. An oldie but goodie brought out of retirement.

Ingredients

Blintz Souffle

  • 12 Mendelsohn’s cheese blintzes

  • 1/2 cup (1 stick) butter

  • 2/3 cup sugar

  • 1 teaspoon Gefen Vanilla Extract

  • 6 eggs, lightly beaten

  • 1 cup (8 ounces/225 grams) sour cream

Topping

  • 1 and 1/2 teaspoon dry milk powder

  • caramel and chocolate topping, for drizzling

Directions

Prepare the Blintz Soufflé

1.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

2.

Melt butter and spread on the bottom of a 9- x 13-inch (20- x 30-centimeters) oven-to-tableware. Roll the blintzes in the butter and arrange neatly on the bottom of the pan.

3.

Combine all remaining ingredients and pour over the blintzes. Bake uncovered for 55–60 minutes.

Prepare the Topping

1.

Meanwhile, prepare the topping. Beat parve whipping cream to soft peaks. Add confectioners’ sugar, vanilla, and milk powder. Beat to stiff peaks.

To Serve

1.

Place a dollop of cream in the center of each blintz. Drizzle with dessert topping of your choice.

Notes:

Can be prepared in advance and frozen. 

Credit

Photography: Hudi Greenberger

Recipe tags

blinchiki blintz souffle blintzes classic crepes nostalgic rich Shavuos shavuos desserts Shavuot desserts
Blintz Soufflé

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