Blintze Souffle

Source: Stu & SueEllen Borken
Description: This is made and served in a glass baking dish and served hot to the table
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2 teaspoons butter for greasing 9″ X 13″ glass baking dish
3 standard packages frozen blintzes, enough for 8-10 OR YOUR HOME MADE ONES!!!!!
1 stick butter, melted
1/2 cup sour cream, the real stuff, not low fat!
4 whole eggs, large or extra large
1 teaspoon vanilla
1/4 teaspoon salt
1 cup undiluted frozen orange juice

Instructions:
Instructions: This needs to be prepared the evening before you plan to serve it for a breakfast/brunch. It rests uncooked, covered, refrigerated, overnight and gets baked up in the morning.
Butter a 9″ X 13″ glass baking dish. Place the frozen or fresh blintzes in the dish and pour melted butter over them. You may add extra blintzes to the dish but use the same amount of mixture. Beat the eggs and add the remainder of all the ingredients to the eggs and mix well and pour over the blintzes. Put this into the refrigerator over night. Bake at 350 degrees for 1-hour or until set maybe 1 1/4 hour. Let it set up for 10-15 minutes before service.
It is served with multiple sides of assorted jams like strawberry, raspberry, blueberry, cherry, apricot and always a dish of real sour cream. Also, serve with cut up fresh fruit such as Golden pineapple chunks, cut up strawberries, cantaloupe, honeydew and blueberries.
To eat it, you place one or two blintz’s on your plate. You take a dollop of sour cream and one or more of the jams, and place it upon each blintz or next to them on your plate, and, as you cut a fork full you dip it into some jam and sour cream.
The brunch is often rounded out with cinnamon sticky buns, sliced toasted bagels and assorted flavors of cream cheese, plenty of lox, some butter, and a platter of scrambled eggs made with green onion rings and small cubes of cold cream cheese, salt and pepper. Dessert is assorted coffee cakes.
Coffee, decaf and regular, apple juice and orange juice and optional Prosecco sparkling wine by itself or mixed with a glass of orange juice is an option as well. I like a drop or two of white truffle oil on the eggs but this is not widely enjoyed and the aroma is very strong and not appreciated by many people.

Serves: 8