Blintz Souffle

Grandma Rose, my paternal grandmother, was the queen of cheese blintz making. During my childhood, our freezer was always stocked with her delicious blintzes. The crepes were thin, and the filling creamy. Only once during my childhood, did my mom and I attempt to recreate the recipe. While our blintzes were tasty, Rosy Posy's, as we affectionately called grandma, were definitely better.

Frozen blintzes are a fine substitute for homemade. While we normally ate our cheese blintzes with sour cream, grape jelly, and a bowl of cold beet borscht, (jarred variety with more sour cream) when we had company visiting for brunch, my mom would make blintz souffle.

Blintz Souffle

12 frozen cheese blintzes
4 eggs
1 1/4 c. sour cream
1/4 c. sugar
1/2 tsp. salt
1 tsp. vanilla
1 tbsp. orange juice

Place the blintzes in a buttered 9 x 13 inch pan.
Blend the other ingredients well and pour over the blintzes.
Cover and refrigerate overnight.
Bake at 350 degrees for 45 minutes.
Serve warm.

SH and his football player fiance eating brunch in the Eighties.
No big hair for me, just freakishly large shoulder pads,
gigantic eyeglass frames, black and red plastic earrings (ew!).

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