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Dairy
Easy
1 h
Diets 
Served warm with a quick strawberry or blueberry yogurt sauce, it’s an effortless dish perfect for Shavuot, a brunch, or dessert.
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12 frozen Manischewitz Blintzes (plain, blueberry, or your choice)
3/4 stick butter, melted
1 and 1/2 cups sour cream
1/2 cup sugar
1 tablespoon Gefen Pure Vanilla Extract
1 tablespoon orange juice
4 extra-large eggs
1 (5-ounce) blended strawberry yogurt
1 cup frozen strawberries in sugar, defrosted
1/4 cup strawberry jam, such as Tuscanini
1/4 teaspoon Gefen Pure Vanilla Extract
1/2 cup frozen blueberries
1 blended blueberry yogurt
1/4 cup sour cream
1/2 cup blueberry pie filling
1/4 teaspoon Gefen Pure Vanilla Extract
2 tablespoons confectioners’ sugar
Preheat the oven to 350 degrees Fahrenheit.
Pour the melted butter into a 9×13-inch oven-to-table baking dish, spreading it across the bottom.
Roll each frozen blintz in the melted butter and place seam-side down in the dish in a single layer.
In a bowl, combine the sour cream, sugar, vanilla extract, orange juice, and eggs. Using a hand mixer on low speed, mix just until combined. The mixture should remain thick.
Pour the custard evenly over the blintzes.
Bake for 40–45 minutes, until the custard is set.
Turn the oven to top broil and broil for five to eight minutes, until patches of the top are golden and crisp.
Serve warm with the berry sauce of your choice (recipes follow).
Blend all ingredients for either berry-yogurt sauce in a food processor until smooth. Pour over individual portions and garnish with confectioners’ sugar and fresh berries.
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Can this recipe be used with parve sour cream and yogurt?