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The Tabernacle In Branson

The Tabernacle In Branson

KOSHER KORNER


Blintz Souffle

By Brenda Storch, Messianic Rebbetzin of The Tabernacle

Traditionally a Yom Kippur fast is broken with dairy foods - bagels and cream cheese and the following Blintz Soufflé are perfect examples. They are much easier on the stomach than trying to hit it with a giant hamburger! Plus breakfast food is always great - even if it is after dark. This blintz soufflé will hit the spot. Satisfyingly filling and just the right amount of sweet. The best thing about this recipe is that you really can throw it together in the first ten minutes after the fast ends. Stick it in the oven, serve the bagels first, and it will be ready to go when people are ready for something sweet. You can also make it ahead of time and just reheat it--this is not a dish that suffers from reheating, so don't worry (though it may look slightly less puffy the second time it comes out of the oven).

INGREDIENTS

  • 1/2 cup margarine or butter
  • 2 packages frozen blintzes
  • 1 1/2 pts sour cream (feel free to use reduced fat, but avoid the fat-free slime)
  • 6 eggs
  • 1 teaspoon vanilla
  • 1/2 cup orange juice
  • 1/2 cup sugar or honey
  • Sprinkle of cinnamon

    • DIRECTIONS

  • Preheat the oven to 350F. Melt the butter or margarine and pour into a 9x13 baking pan. Place the frozen blintzes in the pan and turn them to ensure they all get coated in butter or margarine. If you're using two (or more) different kinds of blintzes, make sure you know which side of the pan has which kind of blintz. In a bowl beat together sour cream, eggs, vanilla, orange juice, and sugar or honey. Pour the sour cream mixture over the blintzes and sprinkle the top with cinnamon. Bake for 40 minutes or until the top is puffy and golden.