Break The Fast with a Community Favorite

The J Camp’s Emily Stern shares her “Break Fast” Recipe, Blintz Souffle!

12 frozen blintz
4 Tbsp. butter
4 large eggs
1 ½ cup sour cream
1 Tsp. vanilla
½ cup sugar
2 Tbsp. orange juice
Dash salt

1. Melt butter in 9×13 pan.
2. Place blintz in pan, roll in butter.
3. Combine eggs, sourcream, vanilla, sugar, orange juice and salt. Beat together until fluffy.
4. Pour over blintz.
5. Bake 1 hour at 350°. Enjoy!

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