Join The Conversation With Mishpacha's Weekly Newsletter



Issue 575: Blintz Soufflé

Rivky Kleiman

Rich and nostalgic, this blintz soufflé can double as a main or a dessert.

Wednesday, January 10, 2018

 Mishpacha-Recipe

Recipes and styling by Rivky Kleiman Photography by Hudi Greenberger

An oldie but goodie brought out of retirement. Can be prepared in advance and frozen. Rich and nostalgic, this blintz soufflé can double as a main or a dessert.

Ingredients

Serves 12 

  • 12 Mendelsohn’s cheese blintzes
  • ½ cup (1 stick) butter
  • 2/3 cup sugar
  • 1 tsp vanilla extract
  • 6 eggs, lightly beaten
  • 1 cup (8 oz/225 g) sour cream

TOPPING
  • 8 oz (225 g) pareve whipping cream
  • ¼ cup confectioners’ sugar
  • 1 tsp vanilla extract
  • 1½ tsp dry milk powder
  • caramel and chocolate topping, for drizzling


Preparation

Preheat oven to 350°F (180°C). Melt butter and spread on the bottom of a 9x13-inch (20x30- cm) oven-to-tableware. Roll the blintzes in the butter and arrange neatly on the bottom of the pan. Combine all remaining ingredients and pour over the blintzes. Bake uncovered for 55-60 minutes.

Meanwhile, prepare the topping: Beat pareve whipping cream to soft peaks. Add confectioners’ sugar, vanilla, and milk powder. Beat to stiff peaks.

To serve: Place a dollop of cream in the center of each blintz. Drizzle with dessert topping of your choice.

Related Stories

Issue 557: Honey Caramel Apple Muffins

Rivky Kleiman

A whole new way to “dip the apple in the honey…”

Issue 562: Glazed Fresh Fruit Salad with Baked Cinnamon Twists

Rivky Kleiman

A new tangy twist on fresh fruit

Issue 573: Cappuccino Tart

Sara Wasserman

Elegant and sophisticated, this cake comes with a definite “wow” factor.

Share this page with a friend. Fill in the information below, and we'll email your friend a link to this page on your behalf.

Your name
Your email address
You friend's name
Your friend's email address
Please type the characters you see in the image into the box provided.
CAPTCHA
Message


MM217
 
What’s in a Name?
Shoshana Friedman “What does Writer X have to say this week?”
Atonement — Fake and Real
Yonoson Rosenblum White confessionals and faux rituals
Four Walls Coming Full Circle
Eytan Kobre All the while, there’s been a relationship in the offing...
And Yet We Smile
Yisroel Besser We are the nation that toils to be happy at all costs
Out of This World
Rabbi Henoch Plotnick Dirshu Hashem b’himatzo — we are in Hashem’s company now...
Steven and Jonathan Litton
Rachel Bachrach The co-owners of Litton Sukkah, based in Lawrence, NY
Tali Messing
Moe Mernick Tali Messing, engineering manager at Facebook Tel Aviv
Sick Note
Jacob L. Freedman “Of course, Dr. Freedman. Machul, machul, machul”
Avoiding Health Columns Can Be Good for You
Rabbi Emanuel Feldman Only one reliable guide for good health: our Torah
Endnote: Side Notes
Riki Goldstein Most Jewish music industry entertainers have side profes...
Me, Myself, and Why
Faigy Peritzman Where there’s no heart and no love, there’s no point
Can’t Do It Without You
Sarah Chana Radcliffe When you step up to the plate, you build your home team
Eternal Joy
Mrs. Elana Moskowitz The joy of Succos is the fruit of spiritual victory
The Appraiser: Part III
D. Himy, M.S. CCC-SLP and Zivia Reischer Make sure your child knows his strengths
Hidden Special Needs
Rena Shechter You won’t see his special needs, but don’t deny them
Dear Wealthy Friend
Anonymous There’s no need for guilt. I am truly happy for you