Blueberry Blintz Souffle

"A dish that can be prepared in advance and is both easy and delicious. The dish is remisiscient of handmade blintzes but with only a fraction of the work. Two hour or overnight refrigeration needed."
 
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Ready In:
1hr 20mins
Ingredients:
18
Serves:
6-8
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ingredients

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directions

  • In a blender or mixer combine batter ingredients. Blend well, scraping sides occasionally.
  • In a large bowl, beat together filling ingredients and set aside.
  • Pour half batter into a greased 9x13 inch pan. Drop filling by spoonfulls over the batter. Spread evenly. If using fruit, add now. Pour remaining batter over top. Cover and refrigerate 2 hours or overnight.
  • Bake at 350 degrees for 50-65 minutes until puffed and light-golden brown. Serve with blueberry sauce.
  • Blueberry Sauce:

  • In a small saucepan combine:

  • 1 cup water.
  • 1 cup granulated sugar.
  • 2 tablespoons cornstarch.
  • 1 cup blueberries.
  • Cook with medium heat on the stovetop until sauce thickens.
  • Keep warm.

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