You will be surprised how easy it is to get the taste of blintzes in a super simple, make ahead, not rolling, soufflé. We really like making these in ramekins so that everyone can have what they like in the filling. With picky eaters around, recipes like these make it easy to modify for each taste. You can even go sweet or savoury with the filling, prep ahead and bake fresh in the morning or bake ahead and eat room temp or reheated.
Ingredients
Batter
¼ cup extra virgin olive oil
2 eggs
1 teaspoon baking powder
¾ cup milk
1 ¼ cups flour
Sweet Filling
1 lb cottage cheese or ricotta cheese
1 egg
1 tablespoon honey
1 cup blueberries, strawberries
Savory Filling
1 pound cottage cheese or ricotta cheese
1 egg
1 teaspoon salt
1 cup chopped mushrooms and spring onions or thawed frozen spinach
Method
Preheat oven to 350°F. Lightly grease 8 (4 oz) ramekins or a 9 x 5″ loaf pan.
Combine olive oil, 2 eggs, baking powder, milk, and flour in a medium bowl and beat well.
In a separate bowl combine filling of your choice mix well.
Layer 2 tablespoons batter on the bottom of each ramekin, top with ¼ cup filling then cover with another 2 tablespoons batter.
