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Blintz Casserole Souffle- An Easy Addition to Your Passover Dairy Menu

1 Comment 11 March 2011

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Here is an easy dairy dish that I honestly can take no credit for. Its by Susie Fishbein on page 184 of  Passover by Design. I make it every year, and everyone loves it. From the grampas who used to eat blintzes for breakfast as a kid, to the kids who view it as a Passover treat, your casserole dish will be swept clean by all of the spoons digging in.

  • 12 frozen Tuv Taam cheese blintzes or 3 boxes of the flavor of your choice.
  • 6 large eggs
  • 4 tbsp butter melted
  • 1 1/2 cups of sour cream
  • 1/4 cup orange juice
  • 1/2 cup sugar
  • 2 tsp vanilla
  • 1/4 tsp salt
  • cinnamon /sugar

Preheat oven to 350 degrees. Grease a casserole dish. Arrange blintzes in a single layer. Beat all remaining ingredients and pour over blintzes. Sprinkle with cinnamon/sugar. Bake for 45 minutes until baked and golden. Enjoy!


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Your Comments

1 comment

  1. Ni says:

    How is this a PASSOVER recipe? Blintz dough is made with regular flour, not a matzoh derivative. It even
    Says so in the box of frozen blintze you recommend. This is a great recipe for Shavuot (dairy) or Chanukah (oil) or just any time… EXCEPT PASSOVER.

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