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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (209g) Recipe makes 8 servings |
||
| Calories 557 | ||
| Calories from Fat 330 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 36.8g | 56% | |
| Saturated Fat 22.3g | 111% | |
| Monounsaturated Fat 10.3g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 208mg | 69% | |
| Sodium 674mg | 28% | |
| Potassium 189mg | 5% | |
| Total Carbohydrate 41.5g | 13% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 25.7g | ||
| Protein 16.5g | 33% | |
Blintz Souffle
By: Mirj
May 8, 2002
This is a favorite dish usually served for the Shavuot holiday.
SERVES 8
Ingredients
Batter
- 1/2 cup sugar
- 2 large eggs
- 1 cup flour
- 1 tablespoon baking powder
- 1/4 cup milk
- 1 teaspoon vanilla
- 1 pinch salt
- 1/2 cup melted butter, cooled
Filling
- 2 large eggs
- 1/2 cup sugar
- 1 lb cream cheese
- 1 lb cottage cheese or 2 lbs fat-free ricotta cheese
- 1 lemon, juice of
Directions
1
Mix together all the batter ingredients except the butter.2
Stir in the melted butter until completely combined.3
Mix together all the filling ingredients.4
Pour half the batter into a lightly greased 9"x13" Pyrex dish.5
Spoon the filling on top.6
Pour remaining batter over the filling.7
Bake at 350°F for 1 hour or until puffed and golden brown.8
Garnish: sour cream, apricot preserves, fresh fruit or powdered sugar.
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- Course > Breakfast
- Course > Desserts
- Course > Main Dish
- Course > Side Dishes
- Main Ingredient > Eggs/Dairy > Cheese
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > European > Jewish (Ashkenazi)
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Oven > Casseroles
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Holiday/Event > Religious > Hanukkah
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Occasion > Everyday
- Dietary > Kosher
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Sarah Chana
On May 9, 2007
Just made a batch for Chanukah, and it tastes great. My only hesitation is that it didn't seem to have enough of the batter. Then I realized that I must have had it on an uneven surface because part of it had too much crust and other parts didn't have enough. Both parts, tho, were delicious! My kids pretty were practically inhaling it. Thanks!
From: Mysterygirl
On Dec 26, 2006
This was very good. I halved the recipe and made it in my souffle dish. It worked quite well. I loved the flavor. The batter turns out more cake like than crepe but still is very nice. I will definitely make it again.
From: Picholine
On Apr 17, 2003
I made this a few months back and forgot to post the review (for shame!). My mother and I have a Jewish background so she loves blintzes. This was the perfect dish for the birthday brunch I gave her. Easy and delicious! Thanks for posting this recipe, Mirj.
From: Mikey Greenberg
On Jun 13, 2002
Real easy to make..served this recipe for church breakfast..the ladies licked their ten fingers and wished they had twelve!!
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