As you may remember in the Who The Folk?! that introduced me as TC Jewfolk’s new editor, I mentioned that my favorite Jewish food was the blintz soufflé that I make for the break fast that we host. After that, there was much clamoring for me to share the recipe. And by clamoring, I mean one of you asked for it. Being the man of the people that I am, here it is.
First, let me tell you this: it’s from a cookbook. Baking is one of those things that I don’t mess around with. It’s science. Cooking is an art where recipes can be helpful but not necessarily the gospel. Second, the cookbook that it’s from is awesome and is a must-have in any Jewish kitchen, in my humble opinion: Jewish Cooking Boot Camp: The Modern Girl’s Guide To Cooking Like a Jewish Grandmother.
(The following recipe is used with the full blessing of co-author Andrea Marks Carniero, who reminded me that she spoke at the 2009 Jewish Book Fair. I can safely say we’ve made many of the recipes in the book, and we’ve yet to be disappointed.)
½ stick margarine
1 dozen frozen cheese blintzes
¼ cup sugar
1½ cups sour cream
1 teaspoon vanilla
Powdered sugar for garnish (or any other topping of your choosing).
- Preheat the oven to 350F
- Melt the margarine and pour it into the bottom of a 9×12-inch glass baking dish.
- Place the frozen cheese blitzes in the dish, seam down.
- Beat the eggs in a separate bowl, and add the sugar, sour cream and vanilla, mixing well.
- Pour the mixture over the blintzes
- Bake at 350 for 30-40 minutes. The top should be lightly browned.
- Remove from the oven, cool a few minutes, and sprinkle with powdered sugar.
Eat and enjoy. You may be like me and hope for leftovers. You probably won’t have any, but if there are, call me.