Blintz souffle is synonymous with easy, classic Ashkenazi-Jewish-American comfort food. The ingredient list isn’t long, the steps are very simple but the result is pure, creamy indulgence. Plus, this dish calls for frozen blintzes for extra ease. Many American Jewish families serve this for Yom Kippur break fast, but I think its also a great dish for a meal train, brunch or even Passover, as there are several brands that sell kosher-for-Passover frozen blintzes.
- 6 eggs
- 2 tsp vanilla extract
- 1/2 cup orange juice
- 1/2 cup granulated sugar
- 1 cup full fat sour cream
- 1/2 cup unsalted butter, melted
- 2 packages frozen blintzes (12 blintzes in total)
- cinnamon for sprinkling (optional)
- jam, sour cream, maple syrup and/or powdered sugar for serving
- Preheat oven to 350 degrees F.
- Generously grease a 9×11 baking dish with cooking spray.
- Mix together eggs, vanilla, orange juice, sugar, sour cream and butter.
- Place blintzes in the greased dish and pour the liquid mixture on top. Sprinkle top with cinnamon.
- Bake for 30-35 minutes or until the top is puffy and golden.
- Serve with jam, sour creamy, maple syrup and/or powdered sugar.