If you want to really do this wonderful breakfast – brunch – or dessert up right, I urge you to make your own blintzes (one is a blintz while 2 or more are blintzes). If you already know how to make crėpes, you already know the technique! And making the blintzes at home gives you an infinite array of choices for fillings beyond the traditional cheese (or apple, cherry or blueberry – all of which are great, too).
If you don’t want to make them yourself or, just don’t have time, frozen ones will work well and you can always say you made the Soufflé yourself and no one’s the wiser! But do make it from scratch sometime and I just know you will taste the difference!
Time the serving of the Soufflé so it sits a little while before cutting it so that your guests don’t burn themselves – cheese does hold its temperature! Some like to have some berries or jam or preserves alongside to compliment it, but being the somewhat purist that I am, I like to serve it plain – just by itself (with all the other brunch goodies, of course). BTW, this does make a lovely dessert, too!
- 12 Frozen (or home made) blintzes – all cheese or mixture of cheese and/or fruit
- 1 stick butter
- 4 eggs
- 1/4 cup sugar
- 1 tsp. pure vanilla extract
- dash salt
- 3 Tbsp. orange juice + grated rind of 1 orange
- 1 pint sour cream
Melt butter in 13 x 9 glass casserole. Lay out blintzes 6 on each side.
Beat eggs; add sugar, vanilla, salt and orange juice and rind. Mix in blender or food processor until smooth. Pour over blintzes. Optional: Sprinkle lightly with cinnamon sugar.
Bake in preheated 350º oven for 45 minutes.
Serve with berries and/or sour cream. Serves 6