Blintz Soufflé

6 eggs
1/2 cup sugar
1 pint sour cream
1 teaspoon Vanilla
1/2 cup freshly squeezed orange juice
1 dozen blintzes
1 stick unsalted butter butter
Cinnamon sugar for top

Cherry preserves
Preheat oven to 350 degrees.

Beat eggs, add sugar and beat till ribbons. Add orange juice and sour cream. Add vanilla and continue to beat till smooth.

Line greased 2.2 quart square baking dish (Emile Henry) with blintzes and drizzle with melted butter. Pour on cream - top with generous amount of cinnamon sugar and bake at 350 degrees for 45-50 minutes or until puffy and golden. Serve with cherry preserves as a topping


©2016 Rania's Catering, All Rights Reserved.

Website Design by Red Lab Media