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A La Ratner’s Style Blintz Soufflé

Makes 6 to 8 servings.


3 large eggs
1/2 teaspoon salt
3/4 cup flour
1 1/3 cup milk
2 tablespoons oil or melted butter
Filling :
1 pound cottage cheese - dry type (no-curd, "hoop", or "baker's" cheese)
2 beaten eggs
2 tablespoon sugar
1 tablespoon flour
1/4 teaspoon salt
1/4 cup melted butter
18 filled blintzes
2 cups sour cream (or half yogurt, half sour cream)
6 eggs
1 teaspoon vanilla
1 teaspoon Rumford Cornstarch
1/4 teaspoon salt


For the blintzes, combine ingredients well. Fill by placing a heaping tablespoonful of filling onto one side of the crepe. Fold in one side and roll in remaining ends. When all blintzes are filled, proceed with frying. Use 1 tablespoon of butter per three blintzes. Fry on both sides until brown and crisp.

Preheat oven to 350 F.

Light grease a 9 by 13 inch pan and line with the blintzes. For the topping, blend together the sour cream and eggs until very thick and fluffy. Add the remaining ingredients. Beat well and pour this custard over the blintzes. Bake for 1 hour.

Serve hot with fresh fruit, or frozen berries pureed in blender as a side sauce.


Great for a brunch or any time - a nice summertime brunch offering. This uses your own blintzes (see Old Fashioned Blintz recipe that follows) or crepes or you can buy frozen ones as a quick fix. This recipe features its' own blintz base. It is slightly eggier than the one that follows.