Blintz Souffle I Food

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BAKED BLINTZES WITH FRESH BLUEBERRY SAUCE



Baked Blintzes with Fresh Blueberry Sauce image

Provided by Ina Garten

Categories     main-dish

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 23

1 1/4 cups milk
2 tablespoons sour cream
4 tablespoons (1/2 stick) unsalted butter, melted
1 teaspoon pure vanilla extract
4 extra-large eggs
1 1/3 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
3 cups (24 ounces) ricotta cheese
8 ounces mascarpone cheese
2 extra-large eggs
1/3 cup sugar
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
1 teaspoon kosher salt
Fresh Blueberry Sauce, recipe follows
3/4 cup freshly squeezed orange juice (3 oranges)
2/3 cup sugar
1 tablespoon cornstarch
4 half-pints fresh blueberries
1 teaspoon grated lemon zest
1 tablespoon freshly-squeezed lemon juice

Steps:

  • Preheat the oven to 350 degrees. Butter a 9-by-13-inch cake pan or baking dish.
  • For the batter, place all the ingredients in the bowl of a food processor fitted with the steel blade and blend until smooth. (You can also use a blender.) Pour half the batter (about 1 3/4 cups) into the prepared dish and bake for 10 minutes, until set.
  • Meanwhile, for the filling, whisk together the ricotta, mascarpone, eggs, and sugar in a large bowl. Add the lemon zest, lemon juice, vanilla, and salt and mix until thoroughly combined. Spread the cheese filling over the baked pancake. Carefully spoon the remaining pancake batter to cover the cheese.
  • Return the pan to the oven and continue baking for 35 to 40 minutes, until the top is lightly golden and the filling is almost set. Remove from the oven and allow to stand 10 to 15 minutes. Cut the blintzes in squares and serve warm with the Fresh Blueberry Sauce.
  • Combine the orange juice, sugar, and cornstarch in a medium saucepan and bring to a boil, stirring occasionally. When the mixture is translucent and thickened, stir in the blueberries and simmer for 4 to 5 minutes, just until a few berries have burst but most are still whole. Stir in the lemon zest and lemon juice and cool.

BLINTZ SOUFFLE'



Blintz Souffle' image

This recipe was given to me by a friend. It is one of the dishes I serve when I make the Break-fast meal. Servings are approximate. With all the food that is served at this meal, it could easily serve 24, I'm sure.

Provided by dojemi

Categories     Breakfast

Time 1h

Yield 12 serving(s)

Number Of Ingredients 8

2 (13 ounce) packages of frozen blintzes (6 blintzes per pkg)
4 eggs
1/8 cup butter
1/4 cup sugar
1 teaspoon salt
1 teaspoon vanilla
1 1/2 cups sour cream
1 -2 tablespoon orange juice

Steps:

  • Melt butter in 9x13 casserole.
  • Put the 12 blintzes in the buttered casserole to cover bottom.
  • Mix all ingredients together and pour over the blintzes.
  • Bake at 350* for 45 minutes to 1 hour.

BLINTZ SOUFFLE



Blintz Souffle image

My co worker's wife gave me this recipe. I made it for a work breakfast last month and they LOVED it. I have not been able to find the frozen blintzes in my local grocery, but they live in an area that has a large Jewish population, so he buys them for me. This is so good. I may throw in some berries next time I make it.

Provided by Melanie B

Categories     Other Desserts

Time 50m

Number Of Ingredients 8

6 frozen blintzes
2 eggs
3/4 c sour cream
2 Tbsp sugar
2 Tbsp orange juice
2 tsp vanilla extract
dash(es) salt
2 Tbsp butter

Steps:

  • 1. Melt butter in a small baking dish. You want the blintzes to fit in one layer. I use a dish a bit smaller than a pie plate. Roll the blintzes in the butter to coat.
  • 2. Mix all the other ingredients together.
  • 3. Pour over blintzes and bake at 425 for 40 minutes or until the top is browned.

CHEESE BLINTZ SOUFFLéS WITH BLUEBERRY BALSAMIC SAUCE



Cheese Blintz Soufflés with Blueberry Balsamic Sauce image

Cheese Blintz Soufflés with Blueberry Balsamic Sauce are a quick and easy variation on traditional cheese blintzes. Egg batter is layered with a cream cheese-cottage cheese filling in individual souffle dishes or ramekins, baked, then topped with an intensely flavored Blueberry Balsamic Sauce. The result is a delicious and impressive breakfast, brunch or lunch dish!

Provided by (From "Fresh Tastes" by Lee Clayton Roper)

Categories     Breakfast & Brunch

Number Of Ingredients 18

1 cup sugar
2 tablespoons cornstarch
1/2 cup water
1 1/2 cups fresh blueberries
1 tablespoon unsalted butter
2 tablespoons Blueberry Balsamic Vinegar (see Note)
3 large eggs
3/4 cup sour cream
1/4 cup (1 large navel orange) freshly squeezed orange juice
1/2 cup butter, softened
3 tablespoons sugar, divided
1 teaspoon baking powder
1/2 cup all-purpose flour, sifted
4 ounces cream cheese
1 cup small-curd cottage cheese
1 egg yolk
1/2 teaspoon vanilla extract
Garnish: additional fresh blueberries (optional)

Steps:

  • In a medium saucepan, stir together sugar, cornstarch and water. Bring to a boil, reduce heat to medium and cook, stirring occasionally, for 5 minutes or until sugar dissolves.
  • Stir in blueberries and cook, stirring occasionally for 10 minutes.
  • Reduce heat to low, add butter and stir until melted. Stir in balsamic vinegar. Remove from heat and set aside.
  • Preheat oven to 350 degrees. Butter 6 individual (6- to 8-ounce) soufflé dishes or 6 large ramekins.
  • Using an electric mixer or food processor, blend together the eggs, sour cream, orange juice, butter, 2 1/2 tablespoons sugar and baking powder.
  • Add flour and blend until smooth. Pour half the batter (about 1/4 cup each) into the prepared baking dishes.
  • Beat together the cream cheese, cottage cheese, egg yolks, vanilla and remaining 1/2 tablespoon sugar. Drop by spoonfuls over the top of the batter in the baking dishes.
  • Gently drizzle remaining batter over the top (about 1/4 cup per dish).
  • Put ramekins on a large baking sheet and bake uncovered, for 30 to 35 minutes or until puffed, set in the center and golden brown.
  • Serve with warm sauce spooned over the top. Garnish with additional fresh blueberries.

BLINTZES



Blintzes image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 1 1/2 dozen

Number Of Ingredients 4

1 cup whole milk
4 large eggs lightly beaten
1 cup all purpose flour
1 teaspoon salt

Steps:

  • With a whisk, beat eggs and milk together and add the salt. Gradually, a tablespoonful at a time, whisk in flour and beat until smooth. Heat a 6inch skillet and butter it lightly. Pour in enough batter to make a thin pancake. (If batter is too thick, add water to thin) Pour out excess back into the batter and don't worry if a "tab" forms on the side of the pan.
  • Cook the blintz on one side only until the top blisters and it looks dry around the edges. Turn the blintz upside down onto a clean towel. Rebutter the skillet if need be, every 2 or 3 blintzes, and proceed until all the batter has been used up.
  • Make assorted fillings, roll up and fry, or bake or freeze for another day.

BLINTZ SOUFFLE I



Blintz Souffle I image

A wonderful dairy meal! I've used the store-bought blintzes and made the souffle that way. I like this where it's made as a casserole. I added blueberries to the strawberries the last time - YUM!

Provided by SANDI

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 1h35m

Yield 8

Number Of Ingredients 23

¾ cup unsalted butter, at room temperature
⅓ cup white sugar
1 cup all-purpose flour
2 teaspoons baking powder
⅛ teaspoon salt
1 teaspoon ground cinnamon
1 (8 ounce) container cottage cheese
¼ cup sour cream
5 eggs, at room temperature
1 ½ teaspoons vanilla extract
¼ cup heavy cream
1 (8 ounce) package cream cheese, at room temperature
1 (16 ounce) package cottage cheese
⅓ cup white sugar
2 eggs
¼ cup sour cream
1 ½ teaspoons vanilla extract
¼ cup orange juice
3 tablespoons cornstarch
¾ cup water
⅛ teaspoon ground cinnamon
½ cup white sugar
1 pound strawberries, hulled and sliced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
  • Beat butter with 1/3 cup sugar in a mixing bowl with an electric mixer until light and fluffy. In a separate bowl, stir together flour, baking powder, salt, and 1 teaspoon cinnamon until well combined. In a third bowl, beat 8 ounces of cottage cheese with 1/4 cup sour cream, 5 eggs, 1 1/2 teaspoons of vanilla extract, and the heavy cream until the mixture is smooth. Alternate adding flour mixture and cottage cheese mixture with the creamed sugar and butter to make a fluffy batter.
  • To make the filling, beat the cream cheese in a bowl with an electric mixer on high speed until fluffy, and add 16 ounce container of cottage cheese, 1/3 cup sugar, 2 eggs, 1/4 cup of sour cream, and 1 1/2 teaspoons of vanilla extract. Reduce mixer speed to medium, and beat until very smooth and creamy, about 5 minutes.
  • Place half the batter into the bottom of the prepared baking dish, and spread the filling over it in an even layer. Spread the rest of the batter over the cheese layer.
  • Bake in the preheated oven until the top is golden brown and a toothpick inserted into the center of the dish comes out clean, 50 minutes to 1 hour. Turn off the oven, open the door, and let the casserole cool in the oven for about 5 minutes before removing.
  • Make a sauce by whisking together the orange juice, cornstarch, water, 1/8 teaspoon of cinnamon, and 1/2 cup of sugar in a saucepan over medium-low heat until the mixture boils. Stir in the strawberries, cover, reduce heat, and let the sauce simmer, stirring occasionally, until the strawberries are cooked and the sauce has thickened, about 15 minutes. Spoon sauce over casserole to serve.

Nutrition Facts : Calories 664.1 calories, Carbohydrate 53.9 g, Cholesterol 268.3 mg, Fat 40.7 g, Fiber 1.8 g, Protein 20.8 g, SaturatedFat 25.7 g, Sodium 655.1 mg, Sugar 33.5 g

BLUEBERRY BLINTZ SOUFFLE



Blueberry Blintz Souffle image

This luscious recipe is one I serve for Christmas and on New Year's, too. The rich blueberry syrup is delicious and easy.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 20

1/4 cup butter, softened
1/3 cup sugar
6 large eggs, room temperature
1-1/2 cups sour cream
1/2 cup orange juice
1 cup all-purpose flour
2 teaspoons baking powder
FILLING:
2 cups 4% cottage cheese
1 package (8 ounces) cream cheese, softened
2 large egg yolks
1 tablespoon sugar
1 teaspoon vanilla extract
BLUEBERRY SYRUP:
1 can (15 ounces) blueberries
1 tablespoon cornstarch
1/2 cup corn syrup
1/2 teaspoon lemon juice
Dash salt
Dash ground cinnamon

Steps:

  • In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream and orange juice. Combine flour and baking powder; stir into egg mixture. Set aside. Combine filling ingredients in a small bowl; beat until blended. Pour half of the batter into a greased 13x9-in. baking dish. Top with filling and remaining batter. Bake, uncovered, at 350° for 40-50 minutes or until a knife inserted in the center comes out clean. Meanwhile, for syrup, drain blueberries, reserving juice; set berries aside. In a saucepan, combine cornstarch, corn syrup, lemon juice, salt, cinnamon and reserved blueberry juice until smooth. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Add blueberries; heat through. Serve warm with the souffle.

Nutrition Facts :

EASY BLINTZ SOUFFLE



Easy Blintz Souffle image

Make and share this Easy Blintz Souffle recipe from Food.com.

Provided by Mirj2338

Categories     Breakfast

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

2 (6 count) packages cheese blintzes, defrosted
1/4 lb butter
1 1/2 cups sour cream
1/2 teaspoon salt
4 eggs, well beaten
3 tablespoons sugar
1 teaspoon vanilla
1 tablespoon frozen orange juice, undiluted (optional)

Steps:

  • Melt butter in an 9"x13" pan.
  • Place blintzes over butter in one layer.
  • Blend the other ingredients with the eggs and pour over the blintzes.
  • Bake 45 minutes at 350°F or until the top starts to brown.
  • The souffle can be served with powdered sugar, strawberries, or any other fruit.

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