This blintz souffle recipe by Kim Kushner is dairy perfect. It is an update on a beloved classic recipe.
14 frozen cheese filled blintzes (store bought)
3 tablespoons unsalted butter
1/2 cup sugar
24 ounces sour cream (I use full fat)
seeds from one split vanilla bean pod or
1 teaspoon vanilla extract
Preheat oven 375. Place the butter in a 9×12″ pyrex dish and place into oven for a few minutes, until butter is completely melted. Remove the dish from the oven, and line the blinzes in 2 rows into the bottom of the dish, over the melted butter. In a large bowl, whisk together the eggs, sugar, sour cream, and vanilla until well combined. Pour this mixture evenly over the blintzes. Cover with foil, and bake for 30 minutes. Carefully, uncover (it might be a little jiggly, so watch out) and replace in the oven to bale for an additional 20 minutes. Remove from oven and let cool. Serve warm or at room temperature with sour cream and fresh fruit alongside.
KosherEye substitutes 12 ounces of Greek vanilla yogurt for 12 ounces of sour cream