Blintz Soufflé for Break Fast Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: • 18 Filled Blintzes—3 packages(any filling)
• 2 cups sour cream or yogurt
• 6 eggs
• 3-4 tablespoons sugar or honey
• 1 tsp vanilla extract
• 1 tsp cornstarch
• ¼ tsp salt.
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Directions: |
Directions:1. Preheat oven to 350
2. Spray a 9 x 13 glass pan with cooking spray or coat the bottom with 2 Tablespoons melted butter.
3. Place the frozen blintzes in the bottom of the pan so that they fit without overlapping
4. Put the remaining ingredients in a mixing bowl or blender and whip until smooth.
5. Pour over the blintzes.
6. Bake for 45 minutes.
7. Serve hot, warm or at room temperature. Serve with fresh fruit or applesauce.
Recipe from: the Enchanted Broccoli Forest by Mollie Katzen |
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Personal
Notes: |
Personal
Notes: My go-to recipe for Yom Kippur break fast. I make it in the morning, cover it with tin foil and put in the oven. I program the oven to start baking 45 minutes before I think we will be home. Then when we get home from services and we are starving, it is hot and ready to go.
According to Gil Marks, blintzes come originally from the Turks, who introduced thin wheat pancakes (also rolled up with a filling) when they conquered the Balkans in the 14th century. He says that Romanians first called these pancakes placinta (from the Roman name for a thin cheesecake). He says that the name changed to the Slavic Blintze when the dish traveled from Romania to Ukraine in the 16th century.
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