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