Blintz Soufflé

crepe layers

1 stick butter
1/3 c sugar
6 eggs
1 1/2 c sour cream
1/2 c orange juice
1 c AP flour
2 tsp baking powder

filling

8 oz cream cheese, cut up into 12 pieces
1 pint (2 cups) small curd cottage cheese
2 egg yolks or 1 whole egg (if you're lazy like me)
1 tsp sugar
1 tsp vanilla
1/4 tsp cinnamon
1/8 tsp cardamon

Butter a 9" x 13" baking dish, set it aside.


FILLING: In a big bowl, with a whisk, mix everything together until well blended. Used a food processor or mixer if you want to. Set aside.

FAUX CREPES: In a blender, mix butter, sugar, eggs, sour cream, OJ, flour, and baking powder until well blended.

Pour 1/2 the "crepe" batter into the baking dish.

With a serving spoon, spoon the filling over the layer of "crepe." Smooth out with the back of the spoon, there will be some mixing of the layers.

Pour the remaining batter over the filling. Cover and refrigerate for as long as over night, or just let come up to room temp before baking (at least 45 minutes).

Preheat the oven to 350 F. Bake uncovered for 50-60 minutes, or until golden brown and puffy.

Serve immediately with fruit preserves or jam and sour cream.