These individual blintz soufflé cupcakes are absolutely amazing! If I had to pick a couple of words to describe them after I made them it would be MIND BLOWN! Why am I yelling? Just make them and you’ll find out. They are super simple to make, and crazy because they taste so much like regular blintzes without all the fuss. I’m telling you – you won’t believe it. They are so good, I’m posting them this morning with limited photos. Why? Because I can’t find where I filed them on my drive!!!!!!!!!!!! I just can’t wait to post the recipe so you can make them and will update the photos when I have more.
My mother would flip out because they are that good! She was famous for her blintze making extravaganzas (yes, extravaganzas!!!). She would make hundreds of them at a time in a variety of flavors. This of course would span a period of two full days of work. Then she would give trays of them away to family and friends. People couldn’t wait to get them and there were always rumors of her opening a restaurant just to make blintzes! I think it would have been a huge success.
The type she made was a traditional Jewish blintze. If you have never had them before let me paint you a picture. They are kind of like French crepes and can be fairly time consuming to make. You have to make the crepes and also a filling. There are many filling options like sweet cheese (almost like an Italian cheesecake filling), savory mashed potato with onions, and fruit (usually like a pie filling). You roll them like a baby burrito and then pan fry them in a hot frying pan and serve with sour cream. They are absolutely delicious and everyone in my family adores them. Who wouldn’t? Just reread the fillings I mentioned, topped with sour cream – what’s not to love?
This recipe is so much easier and every bit as delicious, and they taste amazingly similar to the real deal. Don’t be fooled, these mini soufflé cupcake style blintzes are not to be confused with the ever popular blintze soufflé which is made with actual blintzes and has a custard poured over the top. This is like the best of all blintze worlds colliding. Plus, you probably already have most of the ingredients on hand. It’s quick to make, and bakes fast, and can be whipped up in well under an hour start to finish. I was even able to alter it so I could make it for Passover* and it came out great!
Don’t be thrown by the shape of mine; I happen to have a tin which is square. I must have had Kohl’s Cash to spend and this pan seemed like the right thing to spend it on at the time. So much so, I bought two! They are meant to make brownies in them but I didn’t like how they came out. So now they are my official individual blintz soufflé cupcake pans!
Of course regular round cupcake tins are perfect for this and just as adorable! The recipe makes 12 individual size servings and can be served hot, warm, room temperature and I’ve been know to grab one straight from the fridge! They are so pretty served on a buffet for brunch or anytime you want to wow your family and friends. Oh, and the best part, you don’t have to make hundreds of them unless you want to! This recipe makes one dozen.
Enjoy!
Ingredients
16 ounces cottage cheese (I like Friendship brand and use the lowfat)
4 large or extra-large eggs (I always bake with extra large)
½ cup pancake or all-purpose baking mix (I like the Annie’s organic)
1/3 cup plus 1 tablespoon sugar
2 tablespoons melted butter
1 teaspoon vanilla ¼ teaspoon salt
Serve with warm sautéed apples, fresh or cooked berries, sour cream, or your favorite jam
Directions
Preheat oven to 350 degrees, prepare a 12 cup muffin tin with nonstick spray and set aside – do NOT use paper cupcake liners.
In a large bowl, add all of the ingredients. You can use a hand mixer, food processor, or an immersion stick blender.
Blend until mixed well and pour into muffin compartments 2/3 full. Bake 20 to 25 minutes just until they are set in the middle.
*Over Passover, you can substitute 1/3 cup cake meal for the pancake mix and use kosher for Passover vanilla extract, or add 1 tablespoon of vanilla sugar. The cake meal tends to make it a little heavier so I add 2 or 3 tablespoons of sour cream to the batter.
