Breakfast Blintz Souffle - Mom's Recipe

A Blintz Souffle is out of this world and a great comfort food.  Blintzes are a bit thicker than crepes and are filled and folded like a burrito.  Blintzes are a European dish, served mostly in Jewish households, but every country has their own version of this kind of  "pancake".  You can make your own blintzes or you can easily buy frozen cheese blintzes for this recipe.  This is the recipe my mom used to make and I've continued the tradition for a delicious breakfast treat, but of course I tweaked it to be organic.

Ingredients:

12 cheese blintzes (frozen)
6 fresh eggs
1 1/2 cups organic sour cream
1/4 cup coconut sugar
1/4 organic butter, melted
2 tsp vanilla extract
Sprinkle of cinnamon (Ceylon)
1/4 cup organic frozen blueberries


Directions:

Lay blintzes in 9 x 13 buttered baking dish.  Beat eggs well.  Add the sour cream, sugar, butter and vanilla extract, beat in with eggs.  Stir in frozen blueberries.  Pour mixture over blintzes and sprinkle with cinnamon.

Bake at 350 degrees for 45 minutes to 1 hour until lightly brown.



Try this recipe if you've never experienced just how delicious blintzes or a blintz souffle can be!  You may be pleasantly surprised! 

Send me your comments or suggestions and let me know if you like this recipe ~



Intuitively yours,
Laurel ♥ 

Salmon Souffle

http://healthyintuitions.blogspot.com/Mom's Recipe Box

Salmon Souffle is one of mom's recipes.  I've tweaked just a few of the ingredients in her recipes ever so slightly for a healthier option.  Basically they are the same and will not change the taste of my mom's original recipes.  I've added a star * to any ingredients I've substituted.

Let's begin with Salmon Souffle -

Ingredients:

2 T whole wheat flour*

2 T butter

1 cup coconut milk*

2 egg yolks, beaten

2 T chopped fresh parsley

1 T minced onion

1/2 tsp sea salt*

dash pepper

16 oz ( 1 large can) of wild sockeye salmon, flaked or 1 lb. wild sockeye salmon ( cooked with skin removed)

2 egg whites, stiffly beaten

Preparation:

In a large saucepan, melt butter over low heat; stir in flour, gradually stir in milk.  Continue cooking, stirring constantly until thick, remove from heat.  Add a little of the hot mixture to the beaten egg yolks and return the egg yolk mixture to the sauce, stirring quickly to blend.  Add the parsley, onion, salt and pepper.

Stir in the flaked salmon and fold in egg whites and blend.  Pour into a lightly buttered 1 1/2 qt casserole baking dish.  Bake in a preheated oven at 325 degrees for 55-65 minutes or until golden brown and set.  Serves 6.

Serve as a main meal with a vegetable salad or for breakfast with fruit.   

  

Mom's Recipe Box

I recently found my mom's old recipe box, an amazing treasure for me since the recipes were all hand-written by her from many years ago.  Some of my best memories were centered around the fragrances emanating from the kitchen and watching my mom prepare delicious meals for our family.

My mom's name was Serene, and not only was she a fantastic cook, but she was a beautiful woman inside and out.  It is my desire to bring her delicious recipes back to life and share some of them with you... 

"Thank you mom for all your love and your devoted time spent in the kitchen preparing all of our meals and teaching me how to cook.  I'm dedicating this blog to you mom.  I love and miss you so much!"



Your daughter,
Laurel ♥

Mom & Me