Recipe by Lisa Schuster Altmiller
"A great twist on blintzes, very kid-friendly and easy to make using pre-packaged blintzes."
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2 (13 ounce) packages
frozen cheese-filled blintzes
1 1/2 cups
1 1/4 cups
I have made this for years. It's a very tasty dish and can be made either with cheese blintzes as written or with frozen fruit filled blintzes or with a combination of cheese and fruit filled.
This was the first time having this for me and my family and we all agreed that it was pretty good. I used a combo of cheese and blueberry blintzes but otherwise followed the recipe to the T with the exception of an added Tsp of cinnamon. I think next time I make it I will probably use 1 less egg, a little more OJ and will definitely sear the blintzes in a frying pan for a minute or two, to give the pastry covering a bit more consistency.
This was very easy and delicious. However, I did find it way sweeter than necessary. I reduced the sugar by a little bit because it sounded like so much, but it was still too sweet for my taste. Will make it again, but reduce the sugar.
Very simple, delicious recipe! Based on previous reviewers, I, too, cut back on the sugar. I added a splash extra orange juice and also folded a pint of fresh blueberries into the batter before pourind it over the frozen blintzes, then sprinkled cinnamon to the top. The blueberries were a pretty and delicious addition. Guests enjoyed it very much.
Everyone of my family members & friends loved this recipe. It was like the ultimate comfort food plus it was so easy to make! I've been asked to bring this to an upcoming Hanukkah party because it was such a success. thanks for this super recipe.
I halved this recipe for a small brunch. I could only find "tofutti" blintzes, but they still came out great. I rolled them in the melted butter before pouring on the batter. I used a little extra orange juice and much less sugar. It's really sweet as it is. I used lowfat sour cream. I grew up with blintz souffles on special brunch occasions. We always served them with thawed frozen strawberries and lowfat sour cream. This time I forgot to serve the sour cream, but the strawberries really hit the spot.
great recipe, but a little too sweet. i would make again, but add less sugar.
Delicious! It took more than 45 minutes to cook - closer to 1 hour. All of my brunch guests loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Blintz Souffle II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 170
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