Buckwheat Blintz Soufflé

Buckwheat Blintz Soufflé

4 eggs, beaten
1 cup water
1 cup 2% milk
1 tsp. salt
1 cup buckwheat flour
vegetable oil spray

1 lb. goat’s milk ricotta or farmer’s cheese
1/4 cup honey
1 tsp. vanilla

vegetable oil spray
3 eggs, beaten
1 cup fat-free sour cream
1/2 cup sugar
1/2 tsp. salt
1 tsp. vanilla
1 tsp. cinnamon

1. To make the blintzes, in a medium bowl combine eggs, water, and milk. In a separate, small bowl, mix flour and salt together.

2. Whisk flour mixture into egg mixture until smooth and well-combined. If you are having trouble getting it smooth, let it sit for a few minutes and then whisk again.

3. Spray an 8-inch nonstick skillet over medium heat with vegetable oil.

4. Pour about a 1/2 cup of the batter mixture into the hot pan and swirl the pan immediately to lightly cover the bottom of the pan with batter.

5. Cook blintz until the blintz slides easily in the pan, about 5 minutes. Be patient—if you try to turn out a blintz that isn’t completely cooked through it will tear. Do not flip it over, only one side of the blintz needs to be cooked.

6. Turn out blintz from pan onto a plate to cool.

7. Repeat steps 1–6 above until all the batter has been used. Be sure to stir the batter before frying a new blintz, as the flour might settle at the bottom. As you turn the blintzes out, you can stack them one on top of another on the plate. You should have 8 blintzes.

8. Preheat oven to 350.

9. To make the filling, in a medium bowl combine ricotta or cheese, honey, and vanilla until well-blended.

10. Spray the bottom of a 9”x13” glass baking dish with vegetable oil.

11. Put 1–2 tablespoons of filling on top of each blintz. Fold one side over and tuck the top and bottom underneath it. Place each blintz snugly side-by-side in baking dish, seam side down.

12. To make the soufflé, in a medium bowl combine eggs, sour cream, sugar, salt, and vanilla and mix until combined.

13. Pour soufflé mixture over blintzes, making sure to cover them. Sprinkle cinnamon on top.

14. Bake in oven for 45 minutes, or until top is golden brown.

NOTE: This recipe can be made without the soufflé ingredients—just skip steps 8–14 and eat the blintzes plain or topped with sour cream or fruit compote.

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