Blintz souffle

Blintz souffle

Shavuot– a time for dairy meals, notoriously blintzes. There are so many varieties of blintzes, even some for Passover. Of course, if you are a member of my family, cheese or potato are the favorites. For a blintz souffle, do not use potato. I would also recommend that you make the souffle in a nice Pyrex lasagne-size pan or I have a pretty porcelain one that works well or you could always use an aluminum one in a pinch. Spray the bottom of the pan with vegetable spray. When you are lining up the blintzes, you can make a separate section for cheese and then one side for fruit. (They are easy to distinguish when cooked). This works as a great main meal, or as a side dish with bagels and lox, tuna and egg salad, and a mixture of fresh fruit and berries.

Blintz souffle

3-4 packages of blintzes
4 eggs
1/2 cup orange juice
1 pint sour cream
1/4 cup melted margarine (or butter if you dare)
1 tsp. vanilla

Put the margarine in the bottom of the pan and try to cover the corners. Lay the blintzes in the pan. Do not overlap them. Put the eggs, orange juice, sour cream, and vanilla in the blender and blend for a minute or so, until the mixture is frothy. Pour the mixture over the blintzes. Sprinkle with cinnamon (optional). Bake for about 45 minutes. Serve immediately.

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