Blintz Soufflé

With berries and cream

Print Recipe

Servings: 6

Thrill the mother figures in your life with these crêpe-like filled and rolled pancakes for Mother’s Day brunch. Choose from cheese, blueberry or cherry blintzes or opt for all three! If desired, prepare this dish the day before and bake it in the morning.

Ingredients

1 stick butter

12 blintzes (2 packages Golden Blintzes, any flavor*)

4 eggs, well beaten

1½ cups sour cream

1 tablespoon orange juice (optional)

¼ cup sugar

½ teaspoon salt

1 teaspoon vanilla

Optional: powdered sugar, berries, jam and/or sour cream

Directions

Preheat oven to 350 degrees.
Melt the stick of butter in a 2-quart casserole dish and place blintzes over butter in one layer. Blend other ingredients with well beaten eggs and pour over the blintzes.
Bake for 45 minutes or until top starts to brown.
Serve with powdered sugar, berries, jam and/or sour cream.

Recipe Courtesy Of

Recipe courtesy of Sharyl Pickering of Wake Forest, a member of Wake Electric