Blintz Souffle
Submitted by seadreamer
Blintz souffle layers a cream cheese and cottage cheese filling inside a puffy orange-scented batter, baked golden and served with warm blueberry sauce. A Jewish brunch classic.
YIELD
8 servingsPREP
30 minCOOK
60 minREADY
90 minIf you’ve ever loved a cheese blintz but dreaded standing at the stove flipping crepes, this is your recipe.
A rich batter of eggs, sour cream, orange juice, and butter gets blended smooth, then poured around a thick layer of sweetened cream cheese and cottage cheese. It puffs up in the oven into something between a souffle and a baked pancake, golden on top and creamy in the middle.
The warm blueberry sauce with a hint of cinnamon and lemon is what sends it over the edge. Pour it on generously.
This is a Shavuot and holiday brunch staple that feeds a crowd without any last-minute fussing.
Pro Tips
- Bring all dairy ingredients to room temperature before mixing for the smoothest batter
- Use small-curd cottage cheese and beat it well to minimize lumps in the filling
- Serve immediately out of the oven since it deflates as it cools, just like a souffle
- The blueberry sauce can be made a day ahead and gently rewarmed
Ingredients
Directions
Blintzes: Combine cheeses, egg yolks, 1 tablespoon sugar, and vanilla in a small bowl; beat at medium speed of an electric mixer until smooth.
Set mixture aside.
Combine 6 eggs, sour cream, orange juice, and butter in the container of an electric blender; blend until smooth.
Add flour, ⅓ cup sugar, baking powder, and orange rind; blend until smooth.
Pour half of batter into a greased 13"x9"x2” baking dish .
Spoon cream cheese mixture evenly over batter, and spread carefullly with a knife.
Pour remaining batter over the cream cheese mixture.
Bake at 350℉ (180℃) for 50 to 60 minutes, or until puffy and golden.
Serve immediately.
Blueberry sauce: Combine sugar, cornstarch, cinnamon, and nutmeg in a heavy saucepan.
Gradually stir in water. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
Boil 1 minute; stir in blueberries and lemon juice.
Serve warm.
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