I never met a souffle that I didn’t like, and they like me, too. They tend to settle contentedly on my hips. Blintzes are classic in the Jewish cooking world and every chef has his or her own version of this souffle. You really can’t go wrong with all that butter, cream, sugar and eggs.
This one is super simple using store-bought blintzes, but you are more than welcome to make your own with my favorite Blintze Recipe.
Love this recipe? Try 5 Israeli Cheesecake Recipes.
Blintz Souffle
Servings
6 Servings
Ingredients
- 10-12 frozen cheese blintzes defrosted just enough to separate
- 1 cup sour cream
- ¼ cup sugar
- ¼ cup orange juice
- 4 eggs beaten
- 2 tablespoons butter melted
- 2 teaspoons pure vanilla extract
- ⅛ teaspoon salt
- 1 tablespoon cinnamon sugar
Instructions
- Preheat oven to 350℉.
- Place blintzes in a 9 x 13-inch pan.
- In a medium bowl, mix together sour cream, sugar, orange juice, eggs, butter, vanilla and salt. Pour mixture over blintzes.
- Sprinkle with cinnamon sugar.
- Bake, uncovered, at 350℉ for 45 minutes, until puffed and golden. Serve with sour cream on the side, if desired.
Notes
If you have an attractive baking dish, use it. This is a souffle best served right out of the dish at the table.
I’ll be using thawed blintzes. How would the baking time change?
It shouldn’t make much difference
Yes this recipe is really great to be made ahead and I think that timeline works.
How many days in advance can I make this? I am making a 30th birthday brunch for my daughter, and this is one of the items. We are using her house, but she doesn’t have a big kitchen, so I want to make it and bring it with me. I need this for Sunday, can I make it on Thursday?
I used this recipe and it was delicious! There were only two of us, so I have more leftover than I will allow myself to eat. I’m going to freeze it in portions, and hope that it will taste okay re-heated. Definitely saving this recipe. Also made the blueberry sauce with fresh blueberries. Too good!
I bought blintzes that were not frozen just refrigerated , should I freeze first
Before using or are they ok at refrig temp
You don’t have to freeze them you can use as is
Thank you so much for the quick response!! If I get brave and decide to cut the recipe in half, I’ll let you know how it turns out!
Love this recipe, was wondering if you or anyone has had success in cutting the recipe in half? Only two of us for Break The Fast this year.
We have not tried it but it should work
I wouldn’t recommend that, I would bake for the full time and just reheat at your friend’s house.
Can. Bake it for 20 mins and the take it to a friends house to complete the baking for another 25 mins
I think it’s not a big diff, 3 days in the fridge should be fine.
Is it better to freeze it or bake and keep in fridge for 3 days a re warm?
Did you end up freezing unbaked? How did that turn out? I would love to have it ready in the freezer and just stick in the oven before the meal.
Not sure if Robin did but I really think you should be able to with beautiful results!
1. YES! ooooh baby sounds divine! But of course double or triple all the other ingredients accordingly 2. YES Let us know how you like it!
1.Can I double or triple the recipe by stacking/layering the frozen blintzes in a lasagna size pan & have a deep souffle?
2. Can I prepare souffle in advance & freeze unbaked until needed?
yes for sure! you may just need to cook less time since the blintzes will thaw a bit overnight.
Can you put together this recipe the night before unbaked – so it’s ready to throw into the oven in the morning – or is it better to do it the day of? Thanks!
I imagine so. The ratio is 1:1 here is the official Splenda Conversion chart: http://www.splenda.com/cooking-baking/conversion-charts
I hope you do — enJOY!
Can I substitute splenda for the sugar? My sister is diabetic. If so what is the ratio?
I would like to try your recipes
It’s sinfully delish – yup, just double up on everything, enJOY!
Sounds delicious. A question – if I want to double the recipe should I just double everything?
you “can” but it won’t be as creamy… will still be good but may dry out a bit when you rewarm.
Do you think you could freeze this after baking?
wow really? I just love it… hmmm how about yogurt?
i don’t like sour cream. do you have a recommendation for a substitution?
thanks
it would still be ok if made the night before and rewarmed or you could have the sour cream mixture ready to go so it’s just a matter of assembly before baking and serving.
How far in advance do you think you can make this? Would it be good made the night before or does it need to be made right before serving?
For sure
Can I substitute farmer’s cheese for the sour cream? thanks!
I THINK it SHOULD work — although I haven’t tested it. Let us know.
Do you think this would work in a parve version?