BLINTZ SOUFFLE II
A great twist on blintzes, very kid-friendly and easy to make using pre-packaged blintzes.
Provided by Lisa Altmiller
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt the butter in a 2-quart casserole, and place the frozen blintzes on top of the butter in a single layer. Mix the eggs, sour cream, sugar, salt, vanilla extract, and orange juice in a bowl until thoroughly combined, and pour the mixture over the blintzes.
- Bake in the preheated oven until the top is lightly browned, and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.
Nutrition Facts : Calories 410 calories, Carbohydrate 53.1 g, Cholesterol 146 mg, Fat 18.9 g, Fiber 3 g, Protein 13.6 g, SaturatedFat 9.9 g, Sodium 437.1 mg, Sugar 31.7 g
BLINTZ SOUFFLE CASSEROLE
Easy to make for breakfast or brunch. From the Kitchen Connection (National Council of Jewish Women, Omaha,NE). I always get rave reviews when I serve it.
Provided by Realst8Ace
Categories Breakfast
Time 1h50m
Yield 1 Casserole, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Mix all BATTER ingredients together, set aside. Mix all filling ingredients together, set aside. To assemble casserole, preheat oven to 300 degrees. Butter bottom of a 2-quart casserole dish. Pour half the BATTER in the baking dish. Pour all of the FILLING on top of the BATTER, then cover the Filling with the remaining BATTER. The top BATTER will not evenly cover the top, but that's OK.
- Bake 1.5 hours at 300 degrees. Serve with Cherry or Blueberry Pie Filling on the side.
- NOTE: The batter and filling can be made ahead of time and refrigerated separately up to 24 hours before assembly and baking.
Nutrition Facts : Calories 364, Fat 20.9, SaturatedFat 11.4, Cholesterol 164.4, Sodium 605.6, Carbohydrate 28.8, Fiber 0.3, Sugar 17.7, Protein 15.5
BLINTZ SOUFFLE'
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
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 I
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
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
BLINTZ CASSEROLE
I came across this recipe from Beach Hut Bed & Breakfast Inn and posted it here so I could locate it next weekend. Thought it sounded good, not too sweet, and seems easy to put together for overnight guests. I don't know how many people this recipe would serve, but I would double it for 4 guests, thinking three blintzes per person. I will post a review next week. I did try this recipe and I thought it was very, very bland. Perhaps others will think differently.
Provided by trick
Categories Breakfast
Time 55m
Yield 1 casserole, 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Lightly coat a rectangular pan or glass casserole dish with butter or margarine.
- Set oven at 350 degrees.
- Place blintzes in single layer.
- Blend ingredients thoroughly and pour over blintzes.
- Refrigerate overnight.
- Bake for 45 minutes.
BAKED BLINTZES WITH FRESH BLUEBERRY SAUCE
Provided by Ina Garten
Categories main-dish
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 23
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.
BLINTZES
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
Make and share this Blintz Souffle recipe from Food.com.
Provided by Mirj2338
Categories Breakfast
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix together all the batter ingredients except the butter.
- Stir in the melted butter until completely combined.
- Mix together all the filling ingredients.
- Pour half the batter into a lightly greased 9"x13" Pyrex dish.
- Spoon the filling on top.
- Pour remaining batter over the filling.
- Bake at 350°F for 1 hour or until puffed and golden brown.
- Garnish: sour cream, apricot preserves, fresh fruit or powdered sugar.
Nutrition Facts : Calories 549.7, Fat 36.2, SaturatedFat 20.2, Cholesterol 196.7, Sodium 686.3, Carbohydrate 42.6, Fiber 0.4, Sugar 28.6, Protein 14.8
SCRUMPTIOUS BLINTZ SOUFFLE
An amazingly easy and delicious dish for any brunch or light meal. This takes minutes to put together, and it's always a hit! Serve hot or warm.
Provided by Rachel Wolkofsky Pollack
Categories Desserts
Time 58m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x13-inch baking dish.
- Place baking dish in the oven until butter is melted and evenly coats the bottom of the dish, 3 to 5 minutes.
- Arrange cheese blintzes seam-side down in 4 rows of 3 blintzes each. Turn blintzes over twice, ensuring they are coated with melted butter.
- Beat sour cream, eggs, orange juice, sugar, vanilla extract, and cinnamon vigorously in a bowl until well-blended. Pour mixture evenly over blintzes. Give the dish a shake to ensure blintzes are evenly coated.
- Bake in the preheated oven until a knife inserted into the center comes out clean and top is browned, 45 to 50 minutes.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 19.4 g, Cholesterol 109.2 mg, Fat 15 g, Fiber 2.1 g, Protein 9.1 g, SaturatedFat 8.1 g, Sodium 225.8 mg, Sugar 4.9 g
SOUR CREAM BLUEBERRY BLINTZ SOUFFLE
Store-bought blintzes speed up the preparation of this rich blueberry souffle. "This wonderful brunch entree tastes great with just about any breakfast meat served alongside," says Iris Katz of Pompano Beach, Florida. TIP: "Top it with additional sour cream or ice cream," Iris recommends. More Breakfast Meat Recipes »
Provided by Taste of Home
Time 1h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place butter in a 13-in. x 9-in. baking dish. Top with blintzes. In a large bowl, combine the eggs, sour cream, sugar, orange juice and vanilla. Pour over blintzes. , Cover and bake at 350° for 55 minutes. Uncover; bake 10-15 minutes longer or until lightly browned and a knife inserted in the egg mixture comes out clean. Sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 357 calories, Fat 22g fat (12g saturated fat), Cholesterol 241mg cholesterol, Sodium 210mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 0 fiber), Protein 10g protein.
QUICK-AND-EASY CHEESE BLINTZ CASSEROLE
Provided by Gloria Kaufer Greene
Categories Blender Food Processor Cheese Side Bake Hanukkah Rosh Hashanah/Yom Kippur Fall Kosher Shavuot Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes about 8 servings as a main course, more as a side dish or buffet dish
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees. Butter a 9 by 13-inch baking dish or coat it with nonstick cooking spray.
- In a blender or a food processor (fitted with a steel blade), combine all batter ingredients. Process until very smooth, scraping down the sides of the container once or twice. Measure out 1 1/2 cups of the batter, and pour it into the bottom of the prepared baking dish. Bake at 350 degrees forabout 10 minutes, or until it is set.
- Meanwhile, combine all the filling ingredients in a large bowl, and mix them well. When the bottom layer has set, remove it from the oven and spread the filling over it, smoothing the top. Give the remaining batter a brief stir to resuspend the ingredients; then very slowly pour it over the cheese filling so the filling is completely covered. Carefully return the casserole to the 350 degree oven, and bake an additional 35 to 40 minutes, or until the top is puffed and set.
- Let the casserole rest for about 10 minutes before cutting it into squares. Serve with your choice of accompaniments.
MAKE-AHEAD BLINTZ CASSEROLE
Steps:
- For filling, place first 6 ingredients in a food processor; process until smooth. Transfer to a small bowl., Place batter ingredients in food processor; process until smooth. Pour half of the batter into a greased 13x9-in. baking dish. Drop tablespoons of filling over batter; cover with remaining batter. Refrigerate, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes., Meanwhile, in a large skillet, melt butter over medium heat. Add apples and lemon juice. Cook and stir 5-7 minutes or until apples are tender. Add brown sugar and salt; cook 1 minute longer or until thickened. Stir in extract; cool slightly. Serve with casserole.
Nutrition Facts : Calories 512 calories, Fat 32g fat (18g saturated fat), Cholesterol 204mg cholesterol, Sodium 456mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 1g fiber), Protein 14g protein.
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