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My blintze souffle was a hit at the brunch Chanukah Party we attended

cappucino Dec 2, 2013 04:17 AM

The recipe may be found here:


I did not make the raspberry sauce. I just thawed a bag of frozen raspberries and served. I also think you could buy raspberry syrup found next to the pancake syrups in the grocery store.
The bottom line is that the dish tastes like cheese blintzes without all the hassle of making blintzes. This is definately not a low-fat dish, though. Great reviews from kids and adults.

  1. almond tree Dec 4, 2013 09:45 PM

    Now I'm thinking about trying a savory variation on this recipe, omitting the sugar & oj, of course, & maybe adding some sauteed onions & mushrooms.
    Think it would work?

    1 Reply
    1. re: almond tree
      cheesecake17 Dec 5, 2013 01:11 PM

      Please let me know if it does. My family would totally love that

    2. a
      ahuva Dec 4, 2013 08:09 PM

      Jeffrey Nathan has a great blintz souffle that i've been making for years and topping with a simple cinnamon-sugar sprinkling with sour cream passed on the side - easy to make and really easy to reheat

      1. h
        helou Dec 4, 2013 06:32 AM

        Did you make this ahead of time? Do you think it could be made a day before?
        I'll be having Saturday night company in a few weeks, but won't have time to make it after Shabbos.

        2 Replies
        1. re: helou
          avitrek Dec 4, 2013 07:32 AM

          Absolutely, I always make a blintze souffle ahead of time. It should reheat like a kugel.

          1. re: helou
            cappucino Dec 4, 2013 03:27 PM

            I agree. Can be made ahead.

          2. almond tree Dec 2, 2013 05:53 AM

            This sounds good. I've bookmarked it.

            1. s
              susiejane Dec 2, 2013 05:07 AM

              Kedem makes a great raspberry syrup, frequently found near the grape juice.

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