Rich and nostalgic, this blintz soufflé can double as a main or a dessert. An oldie but goodie brought out of retirement.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
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.
Combine all remaining ingredients and pour over the blintzes. Bake uncovered for 55–60 minutes.
Meanwhile, prepare the topping. Beat parve whipping cream to soft peaks. Add confectioners’ sugar, vanilla, and milk powder. Beat to stiff peaks.
Place a dollop of cream in the center of each blintz. Drizzle with dessert topping of your choice.
Can be prepared in advance and frozen.
Photography: Hudi Greenberger