Blintz Soufflé

serves 6

12 cheese blintzes (2 13-ounce packages frozen blintzes, defrosted)

5 eggs or 1 cup egg beaters

1½ cups light sour cream

¼ cup sugar

2 tablespoons butter, melted

1 teaspoon vanilla

Preheat oven to 350° F. Spray or butter an oven-proof 8 x 12 inch pan, lay down a single layer of blintzes, fold-side down.

In a large bowl, mix the rest of the ingredients well and pour over the blintzes (the dish can be completed to this point the night before, then covered and refrigerated until cooking time).

Bake for 45 minutes, until the soufflé is puffed and lightly brown.

You can vary types of blintzes, found in frozen, kosher departments.