Here we go again…another holiday to cook for. Most of breaking the fast is taking in bagels, fish, etc. Easy to do. But I still try to make a few dishes and this recipe is an oldie but a goodie. I have been making this recipe since 1975 and it never gets old. This dish can be assembled ahead of time, kept in the refrigerator and baked right before eating. This is a keeper and a tradition in my house. Always delicious. You can buy almost any of the frozen blintzes. Some stores have homemade ones, but it doesn’t really make that big of a difference with this recipe. Enjoy! This is super easy, with excellent results.
INGREDIENTS:
6 blintzes (you can use cheese or fruit-filled, whichever you like. Depending on how many people I’m feeding, I usually make 1 fruit and 1 cheese tray)
2 eggs
1/4 cup sugar
1 tbsp. unsalted butter or margarine
3/4 cup sour cream (lite is fine but I wouldn’t use fat-free)
1 tsp. vanilla
Dash of cinnamon
DIRECTIONS:
Preheat oven to 350 degrees.
Melt butter or margarine in saucepan. Spray baking dish with Pam spray (Original). Mix remaining ingredients in a bowl together. Place frozen blintzes in baking dish. I usually use a 9×13 size dish but anything close to that will work. You can double the recipe, in which case you’d obviously need a larger baking dish (you need room for the blintzes to expand a little and for the egg mixture to rise around it. Don’t spread it too thin.) Pour the melted butter on top of the frozen blintzes, followed by the sour cream mixture. Bake at 350 degrees for approx. 30-40 minutes. Let it sit for a few minutes out of the oven before cutting into it.
Cooking with Candi 