Blueberry Cheese Blintz Souffle Recipes

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CHEESE BLINTZ SOUFFLéS WITH BLUEBERRY BALSAMIC SAUCE



Cheese Blintz Soufflés with Blueberry Balsamic Sauce image

Cheese Blintz Soufflés with Blueberry Balsamic Sauce are a quick and easy variation on traditional cheese blintzes. Egg batter is layered with a cream cheese-cottage cheese filling in individual souffle dishes or ramekins, baked, then topped with an intensely flavored Blueberry Balsamic Sauce. The result is a delicious and impressive breakfast, brunch or lunch dish!

Provided by (From "Fresh Tastes" by Lee Clayton Roper)

Categories     Breakfast & Brunch

Number Of Ingredients 18

1 cup sugar
2 tablespoons cornstarch
1/2 cup water
1 1/2 cups fresh blueberries
1 tablespoon unsalted butter
2 tablespoons Blueberry Balsamic Vinegar (see Note)
3 large eggs
3/4 cup sour cream
1/4 cup (1 large navel orange) freshly squeezed orange juice
1/2 cup butter, softened
3 tablespoons sugar, divided
1 teaspoon baking powder
1/2 cup all-purpose flour, sifted
4 ounces cream cheese
1 cup small-curd cottage cheese
1 egg yolk
1/2 teaspoon vanilla extract
Garnish: additional fresh blueberries (optional)

Steps:

  • In a medium saucepan, stir together sugar, cornstarch and water. Bring to a boil, reduce heat to medium and cook, stirring occasionally, for 5 minutes or until sugar dissolves.
  • Stir in blueberries and cook, stirring occasionally for 10 minutes.
  • Reduce heat to low, add butter and stir until melted. Stir in balsamic vinegar. Remove from heat and set aside.
  • Preheat oven to 350 degrees. Butter 6 individual (6- to 8-ounce) soufflé dishes or 6 large ramekins.
  • Using an electric mixer or food processor, blend together the eggs, sour cream, orange juice, butter, 2 1/2 tablespoons sugar and baking powder.
  • Add flour and blend until smooth. Pour half the batter (about 1/4 cup each) into the prepared baking dishes.
  • Beat together the cream cheese, cottage cheese, egg yolks, vanilla and remaining 1/2 tablespoon sugar. Drop by spoonfuls over the top of the batter in the baking dishes.
  • Gently drizzle remaining batter over the top (about 1/4 cup per dish).
  • Put ramekins on a large baking sheet and bake uncovered, for 30 to 35 minutes or until puffed, set in the center and golden brown.
  • Serve with warm sauce spooned over the top. Garnish with additional fresh blueberries.

BLUEBERRY BLINTZES



Blueberry Blintzes image

Provided by Tyler Florence

Categories     main-dish

Time 1h50m

Yield 5 servings

Number Of Ingredients 21

1 cup milk
1/4 cup cold water
2 eggs
1 cup all-purpose flour
Pinch salt
1 tablespoon sugar
3 tablespoons unsalted butter, melted, plus more for sauteing the crepes
Cheese Filling, recipe follows
Blueberry Sauce, recipe follows
1 1/2 cups ricotta cheese
4 ounces cream cheese
3 tablespoons confectioners' sugar
1 lemon, zested and finely grated
1 egg
2 tablespoons butter
2 pints blueberries
3/4 cup sugar
1 teaspoon cornstarch
1 lemon, juiced
Melted unsalted butter, for sauteing blintzes
Confectioners' sugar, for dusting

Steps:

  • Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite.
  • Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds, until the crepe batter sets. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds. The art of flipping a crepe in the air takes practice, so make sure no one is looking when you get the first one going. If this intimidates you, use a heatproof rubber spatula to loosen and flip the crepe. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out. This makes 10 crepes.
  • Assembly: Preheat the oven to 400 degrees F. Forming the blintzes is kind of like making burritos. Spoon 1/4 cup of the Cheese Filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the blintzes for 2 minutes per side until crisp and golden.
  • Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets. Using a spatula, transfer the blintzes to serving plates. Spoon the Blueberry Sauce on top, dust with confectioners' sugar, and serve right away.
  • Serve with chopped banana and remaining Blueberry Sauce. Sprinkle with powdered sugar and serve.
  • In a food processor, combine the ricotta cheese, cream cheese, confectioners' sugar, lemon zest, and egg and blend until smooth. Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes.
  • Combine the butter, blueberries, sugar, cornstarch, and lemon juice in a small pot over medium-high heat. Bring up to a low boil and stir gently until the berries break down and release their natural juices. The consistency should remain a bit chunky. It will thicken up when it cools down slightly.

BAKED BLINTZES WITH FRESH BLUEBERRY SAUCE



Baked Blintzes with Fresh Blueberry Sauce image

Provided by Ina Garten

Categories     main-dish

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 23

1 1/4 cups milk
2 tablespoons sour cream
4 tablespoons (1/2 stick) unsalted butter, melted
1 teaspoon pure vanilla extract
4 extra-large eggs
1 1/3 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
3 cups (24 ounces) ricotta cheese
8 ounces mascarpone cheese
2 extra-large eggs
1/3 cup sugar
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
1 teaspoon kosher salt
Fresh Blueberry Sauce, recipe follows
3/4 cup freshly squeezed orange juice (3 oranges)
2/3 cup sugar
1 tablespoon cornstarch
4 half-pints fresh blueberries
1 teaspoon grated lemon zest
1 tablespoon freshly-squeezed lemon juice

Steps:

  • Preheat the oven to 350 degrees. Butter a 9-by-13-inch cake pan or baking dish.
  • For the batter, place all the ingredients in the bowl of a food processor fitted with the steel blade and blend until smooth. (You can also use a blender.) Pour half the batter (about 1 3/4 cups) into the prepared dish and bake for 10 minutes, until set.
  • Meanwhile, for the filling, whisk together the ricotta, mascarpone, eggs, and sugar in a large bowl. Add the lemon zest, lemon juice, vanilla, and salt and mix until thoroughly combined. Spread the cheese filling over the baked pancake. Carefully spoon the remaining pancake batter to cover the cheese.
  • Return the pan to the oven and continue baking for 35 to 40 minutes, until the top is lightly golden and the filling is almost set. Remove from the oven and allow to stand 10 to 15 minutes. Cut the blintzes in squares and serve warm with the Fresh Blueberry Sauce.
  • Combine the orange juice, sugar, and cornstarch in a medium saucepan and bring to a boil, stirring occasionally. When the mixture is translucent and thickened, stir in the blueberries and simmer for 4 to 5 minutes, just until a few berries have burst but most are still whole. Stir in the lemon zest and lemon juice and cool.

BLUEBERRY CHEESE BLINTZ RECIPE



Blueberry Cheese Blintz Recipe image

This Blueberry Cheese Blintz Recipe starts with Classic French Crêpes. Then they are filled with a cream cheese/ cottage cheese mixture with a hint of lemon zest. Finally they are finished off with a Homemade Blueberry Sauce. Perfect for breakfast, brunch or dessert!

Provided by Nicole Crocker

Categories     Breakfast

Time 25m

Number Of Ingredients 18

1 3/4 Cups All purpose flour
2 Cups Milk
3 Large Eggs
1 teaspoon Sugar
1 Tablespoon Unsalted butter (,melted)
4 Ounces Cream Cheese (,softened)
1 1/2 Cups Cottage Cheese (,Ricotta Cheese can also be used)
1 Tablespoons Confectioner Sugar
Zest from one lemon
1 Large Egg
2 Cups Fresh Blueberries
1/2 Cup Water
1/2 Cup Sugar
2 Tablespoons Lemon Juice
2 Tablespoons Cornstarch (,mixed with 2 Tablespoons water)
1/2 teaspoon Vanilla Extract
Fresh blueberries
2 Bananas (,chopped)

Steps:

  • Pour milk and eggs into your blender and blend on high for 2 minutes. Add flour and sugar and blend on high for 2-3 minutes. Scrape sides of blender with a spatula and add melted and blend for another 2 minutes. Place batter in the fridge for 1 hour to rest for best texture.
  • Heat a non-stick coated skillet on medium high heat for 2-3 minutes. You want to make sure your pan gets nice and hot before pouring batter into the pan. Brush the pan with melted butter to coat the pan's surface. Pour about a 1/3 cup of batter into the center of the pan and then lift the pan off of the burner and tip the pan to swirl the batter out to the edges to form a thin circular shape. Return pan to the burner and after about 15-20 seconds carefully work a spatula underneath your crepe and flip it over to the cook the other side. Cook for 15-20 seconds and remove to a warming dish. Continue brushing your pan with butter before each crêpe is made. Continue until all the batter is used.
  • Place all of the ingredients in a food processor and blend on high until smooth and creamy.
  • In a medium saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Bring to a low boil stirring frequently.
  • In a small bowl, mix the cornstarch with 2 tablespoons of cold water.
  • Slowly stir the corn starch mixture into the blueberries.
  • Simmer until sauce thickens, about 5 minutes.
  • Remove from heat and stir in the vanilla and lemon zest.
  • Can be served warm or cooled.
  • Preheat oven to 400 Degrees F.
  • Place a couple of tablespoons of the cheese filling in the center of one of the crêpes. Roll up like a burrito tucking the ends so that the cheese does not seep out.
  • Place in a 9x11 baking dish and continue making the rest of the blintzes.
  • Place blintzes in the oven on the center rack. Bake for ten minutes.
  • Serve immediately with blueberry sauce and toppings.

Nutrition Facts : ServingSize 1 Blintz, Calories 284 kcal, Carbohydrate 39 g, Protein 10 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 100 mg, Sodium 195 mg, Fiber 1 g, Sugar 19 g

CHEESE BLINTZES WITH BLUEBERRY SAUCE



Cheese Blintzes with Blueberry Sauce image

Categories     Milk/Cream     Cheese     Egg     Brunch     Dessert     Sauté     Kid-Friendly     Quick & Easy     Rosh Hashanah/Yom Kippur     Blueberry     Shavuot     Cottage Cheese     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 blintzes

Number Of Ingredients 22

For crêpes
1 1/2 cups whole milk
6 large eggs
1 1/2 cups all-purpose flour
3/8 teaspoon salt
2 tablespoons butter, melted
For filling
1 1/2 cups (12 ounces) farmer cheese
1/2 cup (4 ounces) large-curd cottage cheese (4% milk fat)
1 egg yolk
1 tablespoon unsalted butter, melted
1 tablespoon sugar
salt
For sauce
4 1/2 cups fresh blueberries (from 5 half-pint containers, picked over)
3/4 cup sugar
1 1/2 teaspoons cornstarch
For frying
4 tablespoons butter
Special equipment
Iron skillet or crêpe pan
Flexible metal or plastic spatula

Steps:

  • Make crêpes
  • In blender, combine milk and eggs. Add flour and salt and blend at low speed until smooth, less than 1 minute. Let batter stand 1/2 hour.
  • Have ready large plate or platter. Place skillet over moderately high heat, brush lightly with some melted butter, and heat until butter just begins to smoke. Pour 1/4 to 1/3 cup batter into pan, tilting to spread into thin, even layer. Cook until crêpe begins to "blister," edges curl slightly away from skillet, and underside is lightly browned, about 1 to 2 minutes. Use flexible spatula to flip crêpe out of skillet and onto plate, cooked side up.
  • Repeat with remaining batter, brushing skillet lightly with melted butter before cooking each crêpe. Stack crêpes, cooked side down, on plate and let cool.
  • Make filling
  • In large bowl, mash together farmer and cottage cheeses until blended. Add egg yolk, melted butter, sugar, and salt, and mix until combined.
  • Place 1 crêpe, cooked side up, on a plate. Place 2 tablespoons filling in center, and fold up bottom to cover filling. Fold down top, then flip over and fold in sides. Flip over again and place on a large plate. Repeat with remaining crêpes and filling. (Can be made up to 1 day ahead; cover and chill until ready to fry.)
  • Make sauce
  • In large saucepan, combine 3 cups blueberries, sugar, and cornstarch. Set over moderately low heat and stir gently until sugar dissolves. Raise heat to moderately high and boil, stirring occasionally, 3 minutes. Remove from heat and gently stir in remaining blueberries.
  • Fry blintzes
  • Heat 1 tablespoon butter in iron skillet over moderately high heat. Add 3 blintzes and fry until golden brown on both sides, about 1 to 2 minutes per side. Repeat with remaining blintzes. Serve hot with sauce.

INA GARTEN'S BAKED BLINTZES WITH FRESH BLUEBERRY SAUCE RECIPE - (4.2/5)



Ina Garten's Baked Blintzes with Fresh Blueberry Sauce Recipe - (4.2/5) image

Provided by Foodiewife

Number Of Ingredients 25

BLUEBERRY SAUCE:
3/4 cup freshly squeezed orange juice from about 3 oranges
2/3 cup sugar
1 tablespoon cornstarch
2 pounds fresh blueberries
1 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
BATTER:
1 1/4 cups milk
2 tablespoons sour cream
4 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
4 extra-large eggs
1 1/3 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
FILLING:
24 ounces or 3 cups ricotta cheese
8 ounces mascarpone cheese
2 extra-large eggs
1/3 cup sugar
1 tablespoon grated lemon zest from about 2 lemons
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
1 teaspoon kosher salt

Steps:

  • For the Blueberry sauce: Combine the orange juice, sugar, and cornstarch in a medium saucepan and boil, stirring occasionally, until translucent and thickened. Stir in the blueberries and simmer 4 to 5 minutes. Stir in the zest and lemon juice and cool. Preheat the oven to 350°F. Grease a 9x13-inch baking pan. For the pancake batter: Place all the ingredients of the batter in the bowl of a food processor with a steel blade or blender (or a whisk, ) and blend until smooth. Pour half the batter into the dish and bake 10 minutes, or until set. For the filling: Whisk all the ingredients together in a large bowl until thoroughly combined. Spread over the baked layer Next, carefully spoon the remaining pancake batter over the cheese layer. Return to the oven and bake for 35 to 40 minutes or until the top is light golden and the filling is set. Remove from the oven and let stand 10 to 15 minutes. Cut into squares and serve with blueberry sauce. NOTE: This makes a lot! You can cut this recipe in half. The night before, I made the pancake batter, but waited to add the baking powder right before making this. I also made the filling and the blueberry sauce the night before. This assembled beautifully, and baked perfectly. Warm the blueberry sauce, but don't boil it.

BLINTZ SOUFFLE II



Blintz Souffle II image

A great twist on blintzes, very kid-friendly and easy to make using pre-packaged blintzes.

Provided by Lisa Altmiller

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 55m

Yield 8

Number Of Ingredients 8

3 tablespoons butter
2 (13 ounce) packages frozen cheese-filled blintzes
4 eggs, beaten
1 ½ cups sour cream
1 ¼ cups white sugar
½ teaspoon salt
1 teaspoon vanilla extract
1 tablespoon orange juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt the butter in a 2-quart casserole, and place the frozen blintzes on top of the butter in a single layer. Mix the eggs, sour cream, sugar, salt, vanilla extract, and orange juice in a bowl until thoroughly combined, and pour the mixture over the blintzes.
  • Bake in the preheated oven until the top is lightly browned, and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.

Nutrition Facts : Calories 410 calories, Carbohydrate 53.1 g, Cholesterol 146 mg, Fat 18.9 g, Fiber 3 g, Protein 13.6 g, SaturatedFat 9.9 g, Sodium 437.1 mg, Sugar 31.7 g

BLUEBERRY BLINTZES



Blueberry Blintzes image

These paper-thin crepes can be filled with just about anything. For this rendition, a handful of blueberries is blended into a velvety mixture that's spooned into golden, delicate pancakes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 12

Number Of Ingredients 18

3/4 cup plus 2 tablespoons whole milk
5 tablespoons unsalted butter, melted
2 large eggs
1 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon coarse salt
3 tablespoons canola oil
Confectioners' sugar, for dusting
1 pint (about 2 cups) blueberries
6 1/2 tablespoons granulated sugar
1 tablespoon unsalted butter
2 tablespoons fresh lemon juice
1/2 teaspoon cornstarch
Pinch of coarse salt
16 ounces cottage cheese
4 ounces cream cheese, softened
1/2 cup plus 3 tablespoons granulated sugar
1 vanilla bean, halved lengthwise, seeds scraped and reserved, bean discarded
1/2 pint (about 1 cup) blueberries

Steps:

  • Make the crepe batter: Whisk together milk, 1/2 cup water, 2 tablespoons melted butter, and the eggs in a medium bowl. Whisk in flour and salt; set aside.
  • Make the sauce: Stir blueberries, sugar, butter, lemon juice, cornstarch, and salt in a medium saucepan over medium-low heat. Bring mixture to a low boil. Reduce heat; simmer, stirring often, until berries begin to break down and release their juices, about 10 minutes. Set aside.
  • Make the filling: Puree cottage cheese, cream cheese, sugar, and vanilla seeds in a food processor. Transfer to a medium bowl; stir in blueberries. Set aside.
  • Make the crepes: Stir together remaining 3 tablespoons melted butter and the oil in a small bowl; reserve 1/4 cup for cooking blintzes. Heat an 8-inch nonstick skillet over medium heat. Lightly brush pan using remaining butter-oil mixture. Pour a scant 1/4 cup batter into pan; swirl to form an even layer. Cook until bottom is lightly browned, about 1 1/2 minutes. Using a heatproof spatula, flip crepe; cook 30 seconds. Transfer to a plate. Repeat with remaining butter-oil mixture and batter.
  • Transfer a crepe to a clean work surface. Spoon 2 heaping tablespoons filling onto crepe 1 inch from bottom and sides. Fold bottom over filling. Fold in sides, and roll up. Set aside, seam down. Repeat with remaining crepes and filling.
  • Heat the reserved 1/4 cup butter-oil mixture in clean pan over medium heat. Working in batches of three, fry blintzes, turning once, until golden and crisp, 2 to 2 1/2 minutes per side. Place two blintzes on each plate. Spoon warm sauce over top, and dust with confectioners' sugar.

BLUEBERRY BLINTZ SOUFFLE



Blueberry Blintz Souffle image

A dish that can be prepared in advance and is both easy and delicious. The dish is remisiscient of handmade blintzes but with only a fraction of the work. Two hour or overnight refrigeration needed.

Provided by Julie Bs Hive

Categories     Breakfast

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 1/2 cups sour cream
1/2 cup orange juice
6 eggs
1/4 cup margarine, softened
1 cup flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
16 ounces small curd cottage cheese
2 egg yolks
1 tablespoon sugar
1 teaspoon vanilla extract
8 ounces cream cheese
fresh blueberries (or frozen) (optional)
1 cup water
1 cup granulated sugar
2 tablespoons cornstarch
1 cup blueberries

Steps:

  • In a blender or mixer combine batter ingredients. Blend well, scraping sides occasionally.
  • In a large bowl, beat together filling ingredients and set aside.
  • Pour half batter into a greased 9x13 inch pan. Drop filling by spoonfulls over the batter. Spread evenly. If using fruit, add now. Pour remaining batter over top. Cover and refrigerate 2 hours or overnight.
  • Bake at 350 degrees for 50-65 minutes until puffed and light-golden brown. Serve with blueberry sauce.
  • Blueberry Sauce:.
  • In a small saucepan combine:.
  • 1 cup water.
  • 1 cup granulated sugar.
  • 2 tablespoons cornstarch.
  • 1 cup blueberries.
  • Cook with medium heat on the stovetop until sauce thickens.
  • Keep warm.

Nutrition Facts : Calories 782.5, Fat 42.9, SaturatedFat 21.4, Cholesterol 352.6, Sodium 731.6, Carbohydrate 77.2, Fiber 1.3, Sugar 51.6, Protein 23.8

TASTY BLINTZ SOUFFLE



Tasty Blintz Souffle image

This is a staple for brunch in our house. It is easy to make the night before and just pop in the oven. Instead of using all cheese blintzes, I like to alternate 6 cheese and 6 blueberry in the pan.

Provided by Adie264

Categories     Breakfast

Time 1h5m

Yield 6-12 serving(s)

Number Of Ingredients 8

4 eggs, well beaten
1 teaspoon salt
1 1/2 cups sour cream
12 frozen cheese blintzes
1 teaspoon vanilla
1/4 lb butter
1/4 cup sugar
1/2 cup orange juice

Steps:

  • Melt butter in a 9x13 inch glass baking dish.
  • roll frozen blintzes in butter and place side by side. There will be room between each blintz.
  • Blend all ingredients and pour over blintzes.
  • Refrigerate overnight.
  • Bake in a 350 degree preheated oven for 45 minutes or until set, puffed and golden on top. Serve immediately.
  • Serve with sour cream and preserves.

Nutrition Facts : Calories 351.2, Fat 30.8, SaturatedFat 18.3, Cholesterol 207, Sodium 574, Carbohydrate 13.3, Sugar 10.5, Protein 6.3

SOUR CREAM BLUEBERRY BLINTZ SOUFFLE



Sour Cream Blueberry Blintz Souffle image

Store-bought blintzes speed up the preparation of this rich blueberry souffle. "This wonderful brunch entree tastes great with just about any breakfast meat served alongside," says Iris Katz of Pompano Beach, Florida. TIP: "Top it with additional sour cream or ice cream," Iris recommends. More Breakfast Meat Recipes »

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 6 servings.

Number Of Ingredients 8

3 tablespoons butter, melted
2 packages (13 ounces each) frozen blueberry blintzes
4 large eggs, lightly beaten
1-1/2 cups sour cream
1/4 cup sugar
1 tablespoon orange juice
1 teaspoon vanilla extract
Confectioners' sugar, optional

Steps:

  • Place butter in a 13-in. x 9-in. baking dish. Top with blintzes. In a large bowl, combine the eggs, sour cream, sugar, orange juice and vanilla. Pour over blintzes. , Cover and bake at 350° for 55 minutes. Uncover; bake 10-15 minutes longer or until lightly browned and a knife inserted in the egg mixture comes out clean. Sprinkle with confectioners' sugar if desired.

Nutrition Facts : Calories 357 calories, Fat 22g fat (12g saturated fat), Cholesterol 241mg cholesterol, Sodium 210mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 0 fiber), Protein 10g protein.

BLUEBERRY BLINTZ SOUFFLE



Blueberry Blintz Souffle image

This luscious recipe is one I serve for Christmas and on New Year's, too. The rich blueberry syrup is delicious and easy.

Provided by Allrecipes Member

Categories     Kosher Main Dishes

Time 1h10m

Yield 12

Number Of Ingredients 18

¼ cup butter or margarine, softened
⅓ cup sugar
6 large eggs eggs
1 ½ cups sour cream
½ cup orange juice
1 cup all-purpose flour
2 teaspoons baking powder
2 cups small curd cottage cheese
1 (8 ounce) package cream cheese, softened
2 large egg yolks egg yolks
1 tablespoon sugar
1 teaspoon vanilla extract
1 (15 ounce) can blueberries
1 tablespoon cornstarch
½ cup corn syrup
½ teaspoon lemon juice
1 dash Dash salt
1 dash ground cinnamon

Steps:

  • In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream and orange juice. Combine flour and baking powder; stir into egg mixture. Set aside. Combine filling ingredients in a small mixing bowl; beat until blended. Pour half of the batter into a greased 13-in. x 9-in. x 2-in. baking dish. Top with filling and remaining batter. Bake, uncovered, at 350 degrees F for 40-50 minutes or until a knife inserted near the center comes out clean. Meanwhile, for syrup, drain blueberries, reserving juice; set berries aside. In a saucepan, combine cornstarch, corn syrup, lemon juice, salt, cinnamon and reserved blueberry juice until smooth. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Add blueberries; heat through. Serve warm with the souffle.

Nutrition Facts : Calories 385.5 calories, Carbohydrate 37.8 g, Cholesterol 176.1 mg, Fat 21.5 g, Fiber 0.9 g, Protein 12 g, SaturatedFat 12.4 g, Sodium 409.4 mg, Sugar 18.8 g

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From chatelaine.com


CHEESE BLINTZ SOUFFLé - COOKIDOO® – THE OFFICIAL THERMOMIX® …
Cheese Blintz Soufflé. Difficulty easy. Preparation time 25min. Total time 1h 10min. Serving size 6 portions. Difficulty. Most of our recipes are easy. Those that require a little more time or cooking skills are rated medium or advanced. Preparation time.
From cookidoo.thermomix.com


BLUEBERRY SAUCE FOR BLINTZES - ALL INFORMATION ABOUT HEALTHY …
Cheese Blintzes With Blueberry Sauce Recipe - Food.com hot www.food.com. Mix in sugar thru salt and 1¼ cups water and put in saucepan. Bring to a boil and boil 1 minute. Remove from heat and stir in vanilla. Chill. Make blintzes: Combine flour and salt, add 1 cup water and mix until smooth. Add 4 eggs and beat well. Add milk and mix to a thin ...
From therecipes.info


THE BEST BAKED CHEESE BLINTZES WITH FRESH BLUEBERRY SAUCE
2014-06-07 For the Blueberry sauce: Combine the orange juice, sugar, and cornstarch in a medium saucepan and boil, stirring occasionally, until translucent and thickened. Stir in the blueberries and simmer 4 to 5 minutes. Stir in the zest and lemon juice and cool. Preheat the oven to 350°F. Grease a 9×13 inch baking pan.
From afeastfortheeyes.net


EASY CHEESE BLINTZ CASSEROLE SOUFFLE - THIS IS HOW I COOK
2022-01-06 Instructions. Preheat oven to 350. Place melted butter in a 7 x 10 casserole dish and then roll each blintz in the butter and place seam side down in pan. Arrange them in one row. Mix sugar, sour cream, vanilla and eggs together. Whisk well for a few minutes until lightened.
From thisishowicook.com


CHEESE BLINTZ SOUFFLé - COOKIDOO® – A PLATAFORMA OFICIAL DE …
Cheese Blintz Soufflé (Nenhuma avaliação) Registe-se gratuitamente. Dificuldade fácil. Tempo de preparação 25min. Tempo total 1h 10min. Porções 6 portions. Dificuldade. A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas. Tempo de …
From cookidoo.pt


BLUEBERRY BLINTZ SOUFFLE | PELICAN COVE INN
2019-08-19 Place blintzes in dish in single layer. In medium bowl, beat remaining ingredients; pour over frozen blintzes. Cover and refrigerate overnight. Remove from refrigerator. Preheat oven to 350oF. Uncover and bake 45 to 55 minutes or until puffed and golden.
From pelican-cove.com


CHEESE BLINTZ SOUFFLé - COOKIDOO® – THE OFFICIAL THERMOMIX® …
Preparation time 25min. Total time 1h 10min. Serving size 6 portions. Difficulty. Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced. Preparation time. This is how much time you need to prepare this meal. Total time.
From cookidoo.com.au


BLUEBERRY BLINTZ SOUFFLE RECIPE - ALL INFORMATION ABOUT HEALTHY …
Place blintzes in a 9 x 13-inch pan. In a medium bowl, mix together sour cream, sugar, orange juice, eggs, butter, vanilla and salt. Pour mixture over blintzes. Sprinkle with cinnamon sugar. Bake, uncovered, at 350℉ for 45 minutes, until puffed and golden. Serve with sour cream on the side, if desired. Tips:
From therecipes.info


BLUEBERRY AND CHEESE BLINTZES - HONEST COOKING - RECIPES
2017-04-25 Bring to a simmer and cook until blueberries soften, 4 minutes. Remove from heat, stir in lemon juice and set aside. Make crêpe batter: Combine crêpe ingredients in a blender and blend on medium speed for 15 seconds, until the batter is smooth and lump-free (you can also do this with a whisk).
From honestcooking.com


BLINTZ SOUFFLE WITH BLUEBERRY SAUCE - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Blintz Souffle With Blueberry Sauce are provided here for you to discover and enjoy. Healthy Menu. Healthy Recipes With Sausage Healthy Breakfast Under 100 Calories ...
From recipeshappy.com


BLINTZ SOUFFLE WITH BLUEBERRY SAUCE – KOSHER RECIPES | OU KOSHER ...
This blintz souffle includes cream cheese, cottage cheese, sugar, eggs, lemon juice, flour, cinnamon plus a sauce made with blueberries, cinnamon, & nutmeg. Consumer Hotline (212) 613-8241x3 | New Company Hotline (212) 613-8372
From oukosher.org


BLINTZ SOUFFLé WITH BLUEBERRY SAUCE - ROSE REISMAN
2015-01-19 1. Preheat oven to 350°F. Lightly coat an 8-inch-square baking dish with cooking spray. 2. To make the batter, purée the eggs, milk, sour cream, vegetable oil, vanilla, flour, sugar and baking powder in the bowl of a food processor until smooth. Pour a little less than half the mixture in the bottom of the dish.
From artoflivingwell.ca


BLUEBERRY BLINTZ - RECIPES | COOKS.COM
Melt the butter in a 9x13 inch pan in 350 degree oven. Line the pan with the blintzes. Mix the rest of the ingredients together and pour ...
From cooks.com


RECIPE: BLINTZ SOUFFLE FROM MARLENE SOROSKY - RECIPELINK.COM
Butter a 13x9-inch baking dish; set aside. In a blender or large bowl, mix butter or margarine, sugar, eggs, sour cream, orange juice, flour, and baking powder until blended. Pour half the batter into prepared baking dish. Prepare Blintz Filling. Drop filling by heaping teaspoonfuls over batter in …
From recipelink.com


THE ALTERED FLEA: BLINTZ SOUFFLE WITH BLUEBERRY SAUCE
2012-12-17 The Answer is Chocolate. SATURDAY. My Uncommon Slice of Suburbia. Posted by Doreen. Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest. Labels: Blintz souffle , Crafty Contributor , holiday pot luck recipes , The Ivy Cottage Blog.
From altered-artworks.blogspot.com


SOUR CREAM BLUEBERRY BLINTZ SOUFFLE RECIPE
Get one of our Sour cream blueberry blintz souffle recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 100% Sour Cream Blueberry Blintz Souffle Tasteofhome.com Store-bought blintzes speed up the preparation of this rich blueberry souffle. "This wonderful brunc... 10 Min; 6 servings; Bookmark. 81% Blintz Souffle II Allrecipes.com …
From crecipe.com


BLINTZ SOUFFLE RECIPE | RECIPELAND
Directions. Blintzes: Combine cheeses, egg yolks, 1 tablespoon sugar, and vanilla in a small bowl; beat at medium speed of an electric mixer until smooth. Set mixture aside. Combine 6 eggs, sour cream, orange juice, and butter in the container of an electric blender; blend until smooth. Add flour, ⅓ cup sugar, baking powder, and orange rind ...
From recipeland.com


BLINTZ BREAKFAST SOUFFLE WITH WARM BLUEBERRY SAUCE
This easy blintz breakfast casserole can be made the night before and is perfect for breakfast or brunch. Rich and creamy sour cream and cream cheese filling with a warm blueberry sauce. #breakfastrecipe #brunchrecipe #breakfastcasserole #blintzes #blintz #breakfast #eggcasserole
From pinterest.com


BLUEBERRY BLINTZ SOUFFLE RECIPE: HOW TO MAKE IT
Search terms Search form submit button. Toggle Search. Hi,
From preprod.tasteofhome.com


CHEESE BLINTZ SOUFFLé - COOKIDOO® – THE OFFICIAL THERMOMIX® …
30 g sugar. 15 g butter, unsalted, diced. 425 - 450 g ricotta cheese, fresh. 1 egg yolk, from large egg. 1 pinch salt.
From cookidoo.international


BERRY BLINTZ SOUFFLE - THE MERCHANT BAKER
2015-02-16 Bake uncovered for 50 to 60 minutes until puffed and golden. While soufflé is baking, make the syrup. In a sauce pan, combine all of the syrup ingredients. Cook over low heat until mixture comes to a boil. Simmer gently, stirring occasionally until berries break down a bit and mixture thickens and becomes syrupy.
From themerchantbaker.com


BLUEBERRY SAUCE FOR BLINTZES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


BLUEBERRY BLINTZ CASSEROLE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


BLUEBERRY BLINTZ SOUFFLE - RECIPES | COOKS.COM
Beat eggs. Mix sugar, sour ... rows in large souffle pan or casserole dish. Pour ... for 1 hour then cook at 350 degrees for 1 hour uncovered.
From cooks.com


BLINTZ SOUFFLE - JEWISH MOTHER COOKING
2013-05-14 2 packages frozen blintzes, fruit (blueberry) or cheese, defrosted. 4 large eggs or 1 cup egg substitute. 1 ½ cups reduced fat sour cream. ¼ cup sugar (or less if you like) 1 tsp. vanilla. ¼ cup orange juice. 1 stick unsalted butter or margarine, melted. Method: Place defrosted blintzes in a 9×13 inch glass baking dish
From jewishmothercooking.wordpress.com


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