More Great Recipes: Breakfast

Homemade Blintz Souffle

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Member since 2007

Serves | Prep Time | Cook Time


1 stick butter
1/3 cup sugar
6 eggs
1 1/2 cups sour cream
1/2 cup orange juice
1 cup flour
2 teaspoons baking powder
Blintz filling--below
Sour Cream
Blueberry syrup-Below
1 8 ounce cream cheese, cut up
1 pint small curd cottage cheese
2 egg yolks
1 tablespoon sugar
1 teaspoon vanilla

Preheat oven to 350 degrees. Grease a 13x9" baking dish. Mix butter, sugar, eggs, sour cream, orange juice, flour and baking powder until blended. Pour half the batter into the baking dish. Prepare blintz filling. Drop filling by heaping spoonfuls over batter in baking dish. With a knife, spread filling evenly. It will mix slightly with the batter. Pour remaining batter over filling. Unbaked souffle may be covered and refrigerated several hours or overnight until ready to use. Before baking, bring souffle to room temperature. Bake uncovered 50-60 minutes or until puffed and golden. Serve immediately with sour cream and blueberry syrup.

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