"Diana Senturia" <dianasNOSPAM@[EMAIL PROTECTED]
> wrote in message
news:v5CdnW-4Bep_Y37anZ2dnUVZ_jidnZ2d@[EMAIL PROTECTED]
> Zeppo wrote:
>> Had a brunch yesterday for an uncle coming in from out of town. Marci
>> made 2
>> pans of Blintz soufflé (butter, sugar, eggs, sour cream, oj, vanilla
over
>> frozen blintzes) and we only ate one. Can we freeze this for the next
>> family
>> event? I don't recall freezing custard dishes before.
>>
>> Thanks,
>> Jon
>>
>>
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> This recipe sounds delicious. Would you please share it with the rest of
> us; that is, what quantities do I use with each to create it? Thanks.
> Diana
As promised. We usually make this with cheese blintzes, but fruit is nice
too. Blintzes usually come in packs of 6 so you can make both in one dish
if
you like. Also, this recipe halves nicely if you want to make a smaller
quantity.
BLINTZES SOUFFLE
1 dozen frozen blintzes (cheese or fruit)
1 stick butter or margarine
6 eggs
1 cup orange juice
1 cup sour cream
1/2 cup sugar
1 teaspoon salt
1 teaspoon lemon juice
1 teaspoon vanilla
Preheat oven to 350º F.
Heavily grease (butter or margarine) 3-quart baking dish.
Lay the dozen blintzes side by side in the dish.
Wisk remaining ingredients and pour over blintzes.
Bake 45-55 minutes or until golden brown on top.
Jon
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