Blintz Souffle

Admittedly I don't know where this recipe comes from, but I searched the internet and it's nowhere to be found. Everything on the internet calls for frozen blintzes. Not this. This recipe was shared with us by a family friend. Be prepared though, this 9x13 pan feeds less than you may think.

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Blintz Souffle - origins unknown

Serves 8, or in my family's case, 4-5

Ingredients:

• 1/4 pound butter, softened to room temperature

• 1/3 cup sugar

• 6 eggs

• 1 1/2 cups sour cream

• 1/2 cup orange juice

• 1 cup AP flour

• 2 tsp baking powder Blintz Filling:

• 1 (8 oz) package cream cheese, cut up

• 1 pint (2 cups) small curd cottage cheese

• 2 egg yolks

• 1 Tbsp sugar

• 1 tsp vanilla extract

To serve: Sour cream, blueberry syrup, assorted jams, assorted berries (we like to use assorted frozen and let it sit out to defrost)

Directions:

1. Preheat oven to 350 degrees F (if not refrigerated overnight)

2. In a blender or large bowl, mix butter, sugar, eggs, sour cream, orange juice, flour, and baking powder until blended

3. Pour half of the batter into prepared baking dish

4. Prepare blintz filling by combining all ingredients in a separate bowl until just combined. Do not over mix

5. Drop blintz filling by the heaping spoonful over batter in baking dish

6. With a knife, spread filling evenly. It will mix slightly with the batter

7. Pour remaining batter over filling

8. At this point you can either bake or cover and refrigerate overnight.

9. Butter a 9x13 glass baking dish

10. If souffle was refrigerated, let sit out to get to room temperature.

11. Bake uncovered 50-60 minutes or until puffed and golden

12. Serve immediately with desired toppings.