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Breakfast Blintzes Casserole




Source of Recipe


MMMMiami cookbook


Recipe Introduction


Preperation Level: easy.
Carole Kotkin is Food Editor for Wine News Magazine, Manager of The Cooking School at Ocean Reef Club in Key Largo. She is co-author of MMMiami—Tempting Tropical Tastes for Home Cooks Everywhere, Henry Holt Publishers.

The recipe can be easily doubled.



List of Ingredients




2 tablespoons unsalted butter
1 package (6) frozen blintzes
3 eggs
1/4 cup orange juice
1/2 cup sour cream
1/3 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
1 tablespoon sugar mixed with 2 teaspoons cinnamon
2 cups fresh blueberries, strawberries, raspberries (one type or a mixture)
1/2 cup sour cream



Recipe



Preheat oven to 350 degrees. Place butter in a small baking dish (one that will hold the blintzes snugly) and set it in the oven until melted. Roll the frozen blintzes in the butter. Arrange the blintzes in a single layer in the baking dish.

In a mixing bowl, beat the eggs well. Add the sour cream, sugar, orange juice, vanilla and salt and whisk until smooth. Pour the mixture over the blintzes. Sprinkle with cinnamon-sugar mixture and bake until set for about 40 minutes.

To serve, cut into squares. Sprinkle each portion with berries and a spoon of sour cream. Serves 4.

NOTE: may refrigerate overnight. Bring to room temperature before baking.