Cheese Crepe Souffle

Name: Cheese Crepe Souffle
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 12
Cuisine: Mediterranean, French, European
Ingredients: 118 milliliters butter; 737 grams packages frozen cheese-filled blintzes; 6 egg whites; 6 egg yolks; 1 teaspoons salt; 473 milliliters sour cream; 1 teaspoon vanilla extract; 79 milliliters white sugar

Need a gluten free main course? Cheese Crepe Souffle could be a spectacular recipe to try. This recipe serves 12. One portion of this dish contains around 19g of protein, 38g of fat, and a total of 449 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. If you have butter, cheese-filled blintzes, sugar, and a few other ingredients on hand, you can make it. To use up the cheese you could follow this main course with the The Bianca Dessert Grilled Cheese as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

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Oven

Place the butter in 9x13 inch baking dish, and put into the oven until melted, about 3 minutes.

Ingredients you will need

Butter

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Baking Pan

Oven

Place the blintzes into the baking dish in a single layer on top of the melted butter.

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Butter

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Baking Pan

Whip the egg whites in a bowl until they form soft peaks, about 5 minutes, and set aside.

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Egg Whites

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Bowl

Whisk together the egg yolks, sour cream, sugar, vanilla extract, and salt in a large bowl until smooth. Use a rubber spatula or wire whisk to fold 1/3 of the whipped egg whites into the sour cream mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated.

Ingredients you will need

Vanilla Extract