My Aunt Michelle’s version
- 12 Blintzes (homemade or frozen)
- 115g (½ cup) unsalted butter, melted
- 4 eggs
- 70g (⅓ cup) sugar
- 60ml (¼ cup) orange juice
- 1 teaspoon vanilla
- 240g (1 cup) sour cream
Heat oven to 180℃ (350℉).
Grease a 20x30cm (9×13 inch) baking tin, place all the blintzes in a single layer.
Place the remaining ingredients in a blender, and mix until well combined.
Pour mixture over the blintzes.
Bake the souffle in the lower half of the oven for 1 hour until the custard is set and browned