Styling by Rivky Kleiman | Photography by Hudi Greenberger
An oldie but goodie brought out of retirement. Can be prepared in advance and frozen. Rich and nostalgic this blintz soufflé can double as a main or a dessert.
Serves 12
Preheat oven to 350°F (180°C). Melt butter and spread on the bottom of a 9×13-inch (20×30- cm) oven-to-tableware. Roll the blintzes in the butter and arrange neatly on the bottom of the pan. Combine all remaining ingredients and pour over the blintzes. Bake uncovered for 55-60 minutes.
Meanwhile prepare the topping: Beat pareve whipping cream to soft peaks. Add confectioners’ sugar vanilla and milk powder. Beat to stiff peaks.
To serve: Place a dollop of cream in the center of each blintz. Drizzle with dessert topping of your choice.
