This soufflé is great for brunch or a dairy buffet. Of course, you can make it with frozen packaged blintzes, but
homemade blintzes are well worth the trouble. The texture, flavor, and appearance are very different from the doughy
and poorly seasoned packaged variety. I serve the soufflé with fresh berries, a berry sauce, strawberry-rhubarb
sauce, or pure maple syrup.
Leftovers can be reheated or served cold. This dish does not freeze well. I suggest freezing
the homemade blintzes to save time, then prepare the soufflé at the last minute.
Melt the butter in a 9"by13" casserole. Carefully arrange all
the blintzes to cover the bottom of the casserole. Blend all the other
ingredients except for the nutmeg and cinnamon. Pour over blintzes. Sprinkle
with nutmeg and cinnamon. Bake at 350° F. for about 45 minutes.
- 12-16 blintzes, cheese works best
- 1/4 pound butter
- 4 eggs, beaten
- 1 pint sour cream
- 1/3 cup granulated sugar
- 1/2 tsp. salt
- 2 tsp. pure vanilla extract
- 2 tsp. fresh orange juice
- freshly ground nutmeg and cinnamon, about 1/2 tsp. each