Originally published on JewishBoston.com.
Many of my favorite holiday recipes fall firmly in the category of “semi-homemade,” and this delicious and surprisingly simple recipe for Blintz Soufflé is one of the best examples. Thanks to the tradition of eating dairy on Shavuot, this recipe always makes its way into my spring cuisine, but honestly, I love it so much that I make it year round. It’s hearty enough to be dinner but light enough for breakfast, and it’s just as good reheated as it is hot out of the oven.
This version of the recipe comes from my mother, but I’m pretty sure she cribbed it from an accomodater who did the morning-after brunch for my brother’s bar mtizvah.
12 frozen blintzes, thawed
1 pint sour cream
1/4 cup sugar
1/2 teaspoon vanilla
3 tablespoons butter
Preheat oven to 350 degrees. Melt butter in 9×13 pan. (A smaller Corningware square pan works fine too.) Place frozen blintzes in pan. (I like to make one half of each soufflé with cheese blintzes and the other half with either cherry or blueberry.)
Beat eggs well. Add remaining ingredients and pour over blintzes.
Bake at 350 for 30 to 35 minutes until slightly brown (firm and dry).
My mother recommends baking longer than the recipe calls for, saying “It seems to take a little longer for the middle section to firm up, but watch the edges, you don’t want them to get too brown.” I suspect that’s because she often forgets to defrost the frozen blintzes in advance.