Cheese Blintz Soufflé
Happy 4th of July! I made the blintz souffle with cherry and blueberry blintzes to make it patriotic. My star cut canadian bacon could use some work. I will have to practice.
- 3 tablespoons butter melted
- ½ cup granulated sugar
- ¼ cup Orange juice
- 4 eggs
- 1 ¼ cups sour cream
- 2 teaspoons vanilla extract
- Dash of salt
- 1 box frozen cheese blintzes 13 oz.
Pour butter into 11-by-7-inch glass baking dish. Place blintzes in dish in single layer. In medium bowl, beat remaining ingredients; pour over frozen blintzes. Cover and refrigerate overnight. Remove from refrigerator. Preheat oven to 350oF. Uncover and bake 45 to 55 minutes or until puffed and golden.
I like using the fruit blintzes better. When using the Cherry or Blueberry I sprinkle with nutmeg. For the Apple sprinkle with cinnamon and nutmeg.