1. Place filled and rolled blintzes into greased 9×13 baking pan.
2. Mix ingredients for souffle, pour over blintzes.
3. Bake at 350°F for 1 hour.
4. Drain and reserve liquid from strawberries.
5. Blend until smooth.
6. Simmer strawberries and wine over low heat, bring to a boil.
7. Dissolve cornstarch in reserve liquid.
8. Combine with cooked strawberries, cook until thickened.
9. Cut souffle into squares, serve with strawberry sauce.