Easy Blintz Souffle Recipes

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.

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.

Steps:

• Melt butter in a 9x13 inch glass baking dish.
• roll frozen blintzes in butter and place side by side. There will be room between each blintz.
• Blend all ingredients and pour over blintzes.
• Refrigerate overnight.
• Bake in a 350 degree preheated oven for 45 minutes or until set, puffed and golden on top. Serve immediately.
• Serve with sour cream and preserves.

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.

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.

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.

Steps:

• In a blender or mixer combine batter ingredients. Blend well, scraping sides occasionally.
• In a large bowl, beat together filling ingredients and set aside.
• Pour half batter into a greased 9x13 inch pan. Drop filling by spoonfulls over the batter. Spread evenly. If using fruit, add now. Pour remaining batter over top. Cover and refrigerate 2 hours or overnight.
• Bake at 350 degrees for 50-65 minutes until puffed and light-golden brown. Serve with blueberry sauce.
• Blueberry Sauce:.
• In a small saucepan combine:.
• 1 cup water.
• 1 cup granulated sugar.
• 2 tablespoons cornstarch.
• 1 cup blueberries.
• Cook with medium heat on the stovetop until sauce thickens.
• Keep warm.

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.

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.

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.

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.