Blueberry Blintz Souffle Recipe
Store-bought blintzes speed up the preparation of this rich blueberry souffle. "This wonderful brunch entree tastes great with just about any breakfast meat served alongside," says Iris Katz of Pompano Beach, Florida. TIP: "Top it with additional sour cream or ice cream," Iris recommends. More Breakfast Meat Recipes »
- 3 tablespoons butter, melted
- 2 packages (13 ounces each) frozen blueberry blintzes
- 4 Eggland's Best Eggs, lightly beaten
- 1-1/2 cups (12 ounces) sour cream
- 1/4 cup sugar
- 1 tablespoon orange juice
- 1 teaspoon vanilla extract
- Confectioners' sugar, optional
- Place butter in a 13-in. x 9-in. baking dish. Top with blintzes. In a large bowl, combine the eggs, sour cream, sugar, orange juice and vanilla. Pour over blintzes.
- Cover and bake at 350° for 55 minutes. Uncover; bake 10-15 minutes longer or until lightly browned and a knife inserted in the egg mixture comes out clean. Sprinkle with confectioners' sugar if desired. Yield: 6 servings.
Originally published as Blueberry Blintz Souffle in Quick Cooking July/August 2005, p56
Enjoy this recipe with a sparkling wine.
Reviews for Blueberry Blintz Souffle(1)
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Mar. 23, 2012
This recipe came off the box of king kold
crepes. I have been making this for years. Glad to have it in my recipe box instead of keeping the cardboard cutout.