Blueberry Blintz Souffle

By commercecook

According to the original recipe, this can be reheated. I never have done that so I can't tell you how it works. I've also made this with cheese blintzes. I guess you could also do it half and half. I use frozen blintzes.

Ingredients

• 6 eggs
• 1 teaspoon vanilla
• 1/2 cup orange juice
• 1/2 cup sugar or honey (I've only used sugar)
• 1 1/2 cups sour cream (Original recipe says fat-free doesn't work too well. I've only used regular.)
• 1 stick of butter, melted
• 2 packages of frozen blintzes (I used Gold brand. I bought them at Kroger on 14 Mile and Haggerty. In the past, I have not been able to find them at the Kroger on Union Lake.)
• cinnamon

Details

Servings 8
Preparation time 10mins
Cooking time 50mins
Adapted from myjewishlearning.com

Preparation

Step 1

Preheat oven to 350 degrees. Melt the butter and pour into a 9x13 pan. I just melt the butter in the pan in the oven. Place the frozen blintzes in the pan and turn them to ensure they all get coated with butter. In a bowl, beat together sour cream, eggs, vanilla, orange juice and sugar or honey. Pour the sour cream mixture over the blintzes and sprinkle the top with cinnamon. Bake for 40 minutes or until the top is puffy and golden.