Every household has certain traditions that are theirs. They are the routines that the family is used to. For certain holidays sometimes those traditions are passed down from generation to generation. For breaking fast the Guru house has their traditions just like most other homes. We make the usual bagels, lox, and cream cheese. Ok, you got me, we buy these items probably because it’s easy to serve, set up, and clear but as time goes on we started adding to these staples. One addition that we make is a blintz soufflé. I love cheese blintzes and can make them no problem but they are tedious and tiresome. It’s a real patchka, you might say. Well blintz soufflé may sound daunting but let me tell you its super simple. It’s basically a cheese blintz recipe but without the patchka. It might scare you because it’s 2 bowls but it’s really a cinch to put together and it’s always a crowd pleaser among both adults and kids.
- 1/2 cup oil
- 2 eggs
- 1 cup milk
- 1 tsp baking powder
- 1 1/4 cup flour
- 1/4 cup sugar
- 1 tsp vanilla
- 1 container cottage cheese (or farmer cheese) (16 oz)
- 2 tbsp cream cheese
- 1 egg
- 3 tbsp vanilla sugar
- 1 tbsp oil
- Preheat oven to 350 degrees
- In a bowl Mix all the Ingredients for the batter and set aside.
- In a separate bowl mix all the ingredients for the cheese filling.
- In a greased ovenproof dish pour half the batter on the bottom.
- On top of the batter pour the cheese filling.
- On top of the filling finish with the rest of the batter making sure to cover the cheese filling.
- Place in the oven and bake for 45/50 minutes until set.
Serve with blueberry sauce.
- 2 cups blueberries fresh or frozen
- 2 tsp vanilla sugar
- Juice of 1 small lemon
- In a small saucepan mix all ingredients
- On medium/low flame allow blueberry Mixture to cook down until blueberries burst and it comes together into a sauce stirring frequently it should take about 10 minutes.
Serve with blintz soufflé