Blueberry Blitz Souffle Recipes

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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

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.

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

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.

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

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 Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 20

1/4 cup butter, softened
1/3 cup sugar
6 large eggs, room temperature
1-1/2 cups sour cream
1/2 cup orange juice
1 cup all-purpose flour
2 teaspoons baking powder
FILLING:
2 cups 4% cottage cheese
1 package (8 ounces) cream cheese, softened
2 large egg yolks
1 tablespoon sugar
1 teaspoon vanilla extract
BLUEBERRY SYRUP:
1 can (15 ounces) blueberries
1 tablespoon cornstarch
1/2 cup corn syrup
1/2 teaspoon lemon juice
Dash salt
Dash ground cinnamon

Steps:

  • In a 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 bowl; beat until blended. Pour half of the batter into a greased 13x9-in. baking dish. Top with filling and remaining batter. Bake, uncovered, at 350° for 40-50 minutes or until a knife inserted in 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 :

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