Tasty Blintz Souffle Recipes

BLINTZ SOUFFLE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. Place blintzes in a pan. In a medium bowl mix together sour cream, sugar, orange juice, eggs, butter, vanilla, and salt. Pour over blintzes, sprinkle with cinnamon sugar. Bake, uncovered at 350°F, for 45 minutes, until puffy and golden. Serve with sour cream on the side if desired.

TASTY BLINTZ SOUFFLE

Steps:

• Melt butter in a 9x13 inch glass baking dish.
• roll frozen blintzes in butter and place side by side. There will be room between each blintz.
• Blend all ingredients and pour over blintzes.
• Refrigerate overnight.
• Bake in a 350 degree preheated oven for 45 minutes or until set, puffed and golden on top. Serve immediately.
• Serve with sour cream and preserves.

BLINTZ SOUFFLE

Steps:

• Mix together all the batter ingredients except the butter.
• Stir in the melted butter until completely combined.
• Mix together all the filling ingredients.
• Pour half the batter into a lightly greased 9"x13" Pyrex dish.
• Spoon the filling on top.
• Pour remaining batter over the filling.
• Bake at 350°F for 1 hour or until puffed and golden brown.
• Garnish: sour cream, apricot preserves, fresh fruit or powdered sugar.

EASY BLINTZ SOUFFLE

Steps:

• Melt butter in an 9"x13" pan.
• Place blintzes over butter in one layer.
• Blend the other ingredients with the eggs and pour over the blintzes.
• Bake 45 minutes at 350°F or until the top starts to brown.
• The souffle can be served with powdered sugar, strawberries, or any other fruit.

BLINTZ SOUFFLE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt the butter in a 2-quart casserole, and place the frozen blintzes on top of the butter in a single layer. Mix the eggs, sour cream, sugar, salt, vanilla extract, and orange juice in a bowl until thoroughly combined, and pour the mixture over the blintzes.
• Bake in the preheated oven until the top is lightly browned, and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.

BLINTZ SOUFFLE

Steps:

• Line greased pan with blintzes.
• Combine all other ingredients in the blender or food processor and process till smooth.
• Pour over blintzes.
• Bake at 350 for 40 minutes.

BLUEBERRY BLINTZ SOUFFLE

Steps:

• In a blender or mixer combine batter ingredients. Blend well, scraping sides occasionally.
• In a large bowl, beat together filling ingredients and set aside.
• Pour half batter into a greased 9x13 inch pan. Drop filling by spoonfulls over the batter. Spread evenly. If using fruit, add now. Pour remaining batter over top. Cover and refrigerate 2 hours or overnight.
• Bake at 350 degrees for 50-65 minutes until puffed and light-golden brown. Serve with blueberry sauce.
• Blueberry Sauce:.
• In a small saucepan combine:.
• 1 cup water.
• 1 cup granulated sugar.
• 2 tablespoons cornstarch.
• 1 cup blueberries.
• Cook with medium heat on the stovetop until sauce thickens.
• Keep warm.

BREAKFAST BLINTZ SOUFFLE

Steps:

• Preheat oven to 350°F.
• For filling: In a small bowl, beat cream cheese until smooth.
• Add ricotta cheese, egg yolks, sugar, and vanilla extract; mix thoroughly.
• Set aside.
• For blintz: In a large bowl, cream together butter and sugar.
• Add eggs and beat well.
• In two separate bowls, combine flour with baking powder and yogurt with orange juice.
• Add alternately to egg mixture, and stir until thoroughly blended.
• Pour half of batter into a greased 9 x 13 x 2 inch glass dish.
• Cover batter with filling, spreading evenly to sides of pan.
• Top with remaining batter.
• Bake 45-55 minutes or until golden-brown.
• Remove from oven and cool 15 minutes before cutting.
• Serve with fresh sweetened fruit.