RFCJ RECIPE ARCHIVE
Posted by : Nancy Berry Blintz Souffle' #2 - dairy
Quiltnchef wrote: > My mom used to make a blintz soufle' She took store bought freezer blintz's > and put stuff on it baked in the oven and out came something fabulous. I asked > her for the recipe and she said it was on the box. Anyone out there help > me?????? > Judy. Edie's Blintze Souffle Recipe By : San Diego Union-Tribune Serving Size : 1 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CREPES: 1 Cup all-purpose flour 1 1/2 Cups milk 2 eggs 1 Tablespoon cooking oil 1/2 Teaspoon salt Melted butter -- for frying FILLING: 1 Pound ricotta cheese 1/2 Pound cream cheese 2 egg yolks -- beaten 2 Tablespoons butter -- melted Sugar to taste SOUFFLE: 1/4 Pound butter -- melted 2 Cups sour cream 6 eggs -- beaten 1/2 Cup sugar 1 Teaspoon vanilla 1 Tablespoon grated lemon rind 1 Tablespoon grated orange rind To make crepes: In a bowl combine flour, milk, eggs, oil and salt; beat with rotary beater until blended. Allow to sit at room temperature for 1/2 hour. Brush a crepe pan or small frying pan with melted butter. Pour 1/4 cup of batter into pan, rotating pan quickly to spread batter. Cook on one side until lightly browned; turn and cook on the other side. Remove from pan and repeat until all batter is used. To make blintzes: Mix cheeses with egg yolks and 2 tablespoons melted butter. Add sugar to taste, or omit. Place a tablespoon of mixture in the center of each of 12 crepes. Fold edges over to form an envelope. Place blintzes seam-down in a 7 1/2 - by 12-inch casserole dish that has been sprayed with nonstick vegetable coating. Note: You may buy frozen blintzes and then proceed with the rest of the recipe. To make souffle: Blend 1/4 pound melted butter, sour cream, eggs, 1/2 cup sugar, vanilla, lemon rind and orange rind in a blender or food processor. Pour over blintzes and let stand overnight, or for a few hours. Bake at 325 degrees until puffy and lightly browned (about 30 to 40 minutes). Souffle must be served immediately. To freeze filled crepes: Place crepes on a greased baking sheet so that they are not touching each other; freeze uncovered. When they are frozen, remove and seal in a plastic freezer bag. Place bag in a glass or plastic container for protection; return to freezer. 6 to 8 servings. jmerrill@prodigy.com
