I have received so many emails from people asking me for an "incredible" break-fast dish.."something unique", "something really special"- that's what you've been asking for. Well, there is one dish that I serve EVERY single year at break-fast, the once-a-year dish that my guests wait for all year round. But I am sorry to disappoint, because it's not that unique, nor is it too special. However, it is delicious, and there are never, ever any leftovers: Blintz-Souffle. There you have it. My sister, Jordana gave me a similar version of this recipe years ago.
You've probably tasted a version of it before, or perhaps even made it yourself. It's simple, takes 5 minutes to prepare (about 50 in the oven), and is actually embarrassingly made with store-bought frozen blintzes (that happen to be delish, might I add)...Yet, my guests keep asking for it, so I must please them! Truth be told, it is truly delicious, easy, and can be prepared and frozen in advance- what more can one ask for? So, it might not be fancy, and perhaps even a little novice, but it works- and that's all that matters. Give it a try this year, my dressed-up version of Blintz Souffle.
14 frozen cheese filled blintzes (store bought)
3 tablespoons unsalted butter
1/2 cup sugar
24 ounces sour cream (I use full fat)
seeds from one split vanilla bean pod or
1 teaspoon vanilla extract
Preheat oven 375. Place the butter in a 9x12" pyrex dish and place into oven for a few minutes, until butter is completely melted. Remove the dish from the oven, and line the blinzes in 2 rows into the bottom of the dish, over the melted butter. In a large bowl, whisk together the eggs, sugar, sour cream, and vanilla until well combined. Pour this mixture evenly over the blintzes. Cover with foil, and bake for 30 minutes. Carefully, uncover (it might be a little jiggly, so watch out) and replace in the oven to bale for an additional 20 minutes. Remove from oven and let cool. Serve warm or at room temperature with sour cream and fresh fruit alongside.