Blintz Souffle with Maine Blueberry Syrup

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Portsmouth Harbor Inn & Spa

Blintz Soufflé

This delicious soufflé may be assembled a day ahead and baked before serving.  It can be made gluten-free by substituting white rice flour for the all-purpose flour.  If made in a 9″ x 13″ baking dish, it will serve 8 very generously, or up to 12 people.  Serve with Blueberry-Maple syrup (using frozen Maine wild blueberries, put equal parts blueberries and maple syrup in a saucepan, and heat gently until blueberries give up their juices and the syrup is hot; serve syrup hot or at room temp.)

 

Blintz filling

1 8-oz pkg cream cheese, cut up                             1 Tbsp sugar (or vanilla sugar)

1 pint small curd cottage cheese (2 cups)      1 tsp vanilla extract

2 egg yolks (or 1 whole large egg)

 

Blintz “crêpe” batter

¼ lb. butter, softened                         1 c all-purpose flour*

1/3 c sugar                                         2 tsp baking powder

6 eggs                                                 Blintz Filling – see below

1 ½ c dairy sour cream (16 oz)            Dairy sour cream for garnish

½ c orange juice                                 Blueberry-Maple Syrup

*for gluten-free soufflé, use the same amount white rice flour

Butter or spray with cooking spray a 9x13 baking dish and set aside.   Prepare Blintz Filling:  using a hand mixer, process cottage or ricotta cheese until very smooth.  Switch to a hand (stick) blender.  Add cream cheese pieces one at a time and continue blending until smooth.  Add egg or egg yolks and continue blending.  Add sugar and vanilla and blend until filling is very smooth.

Prepare blintz crêpe batter:   In a small bowl, combine flour and baking powder.  In a blender or large bowl, cream together butter and sugar, add eggs, sour cream and orange juice.  Add flour mixture and blend.  Pour half the batter into the prepared baking dish. 

Drop blintz filling by heaping spoonfuls over batter in baking dish.  With a knife, spread filling evenly; it will mix slightly with the batter.  Pour remaining batter over filling.  Unbaked soufflé may be covered and refrigerated several hours or overnight until ready to use.

Before baking, bring soufflé to room temperature and preheat oven to 350°.  Bake uncovered 50 – 60 mins at 350°, or 1 hr 15 mins at 325°; it will be puffed and golden when done.  Serve immediately with sour cream and blueberry-maple syrup or assorted jams.

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