| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Ethnic, Cheese | 1 | Servings | |
INGREDIENTS
| FILLING | ||
| 1 | lb | Ricotta cheese |
| 8 | oz | Cream cheese |
| 2 | Egg yolks — beaten | |
| 2 | tb | Butter — melted |
| Sugar — to taste | ||
| SOUFFLE | ||
| 1/2 | c | Butter |
| 2 | c | Sour cream |
| 6 | Eggs — beaten | |
| 1/2 | c | Sugar |
| 1 | ts | Vanilla |
| 1 | tb | Grated lemon rind |
| 1 | Tablespoom | |
| Grated orange rind |
INSTRUCTIONS
TO MAKE BLINTZES 1. Mix cheeses with egg yolks and 2 tablespooms melted butter. Add sugar to taste or omit. 2. Place a tablespoon of mixture in the center of each of 12 crepes. Fold edges over to make an envelope. 3. Place blintzes seam-down in a 7 1/2" by 12" casserole dish that hs been sprayed with non-stick vegetable coating. TO MAKE SOUFFLE 1. Blend 1/2 cup melted butter, sour cream, eggs, 1/2 cup sugar, vanilla, lemom rind and orange rind in a blender or food processor. Pour over the blintzes AND LET STAND OVERNIGHT, or for at least a few hours. 2. Bake at 325 degrees until puffy and lightly browned. (About 35 to 40 minutes) Souffle must be served immediately. GOOD NEWS. If you want to freeze them, place on a greased baking sheet so that they are not touching each other; freeze uncovered. When frozen, remove and seal in a plastic freezer bag. Place bag in glass or container for protection; return to freezer. Recipe By : Edie Press Greenberg/RUBYdakoda File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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