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Scrumptious Blintz Soufflé

Make blintzes using the following recipe, or you can buy pre-made blintzes (yes, we do cheat sometimes and buy them)  Horchow sells pre-made blintzes online.

Filling Ingredients:
1 package (8 ounces) cream cheese
1 pint ricotta cheese
2 egg yolks
1 Tablespoon sugar
1 teaspoon vanilla

Mix all ingredients and set aside.

Batter Ingredients:
3/4 cup flour
1/2 teaspoon fine sea salt
1 teaspoon baking powder
2 Tablespoons powdered sugar
2 eggs
2/3 cup milk
1/3 cup water
1/2 teaspoon vanilla

Sift dry ingredients together, and mix eggs, milk, water and vanilla in separate bowl.  Blend egg mixture with dry ingredients, and cook on flat griddle.  Cook one side only until bubbly.

Fill cooked crepes with filling and wrap into squares.  These may be fried and served a la carte with a warm fruit sauce, frozen, or made into blintze soufflé below.

Blintz Soufflé:
8-10 frozen cheese blintzes
¼ cup melted butter
6 eggs
2 cups sour cream
1 teaspoon vanilla
¼ cup sugar
½ teaspoon salt

Preheat oven to 350 degrees.  Spray 9 x 13 baking dish with Pam.  Arrange blintzes on bottom of baking dish.  Vigorously beat the remaining ingredients together until light and smooth.  Pour over blintzes and bake for one hour.

Orange Sauce
½ cup orange marmalade
¾  cup orange juice
½ cup sour cream
Heat in saucepan and pour over each serving of blintzes.

Blueberry Stuffed French Toast

In a greased 9X12 baking dish, lay 6 pieces of texas toast

Filling:
6 oz (3/4 block) cream cheese
½ C maple syrup
Microwave and mix until smooth, pour over bread
Place 1 C frozen or fresh blueberries over cream cheese mixture, then sprinkle ½ C brown sugar over blueberries.

Egg mixture:
8 eggs
1 C milk
¼ C sugar
1 Tblsp cinnamon
1 tsp vanilla

Mix together with a whisk in a mixing bowl. Pour ½ of mixture over blueberries and bread.

Place 6 more pieces over top of other pieces, then pour remaining egg mixture over the top. 

Cover with cellophane and refrigerate overnight, bake in 360 degree oven for 45 minutes. 

After baking for 30 minutes, mix ½ C brown sugar, ¼ C butter and ¼ C walnuts into a crumbly mixture OR mix 1 C syrup and ¼ C butter, heat and spread over the top of the French toast and bake for remaining 15 minutes.  Cut diagonally, and serve while hot. 

Serves 10-12 people.

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