Gluten Free Blintz Souffle
This is based on a recipe from the Jewish Food List which has been reworked to make it gluten free.
- Preparing Time: 15 minutes
- Total Time: 1 hour
- Served Person: 12
gluten free
gf
dairy
eggs
breakfast
brunch
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 cup milk
- 1 pinch salt
- 2 large eggs
- filling:
- 1/2 cup sugar
- juice from 1 lemon
- 1/3 cup sugar
- 1 tsp. vanilla
- batter:
- 1 cup gluten free flour (i used 1/3 c brown rice flour, 1/3 c sweet rice flour, and 1/3 c tapioca starch)
- 1 tbsp. baking powder
- 1/2 cup melted butter cooled
- 2 lb. fresh ricotta
- 1/4 t ground cinnamon
- Carbohydrate 19.763269580373 g
- Cholesterol 224.658601167089 mg
- Fat 60.1735152654832 g
- Fiber 2.05982065875594 g
- Protein 10.1911409848268 g
- Saturated Fat 21.4858191077672 g
- Serving Size 1 1 Serving (258g)
- Sodium 4826.32171955395 mg
- Sugar 17.703448921617 g
- Trans Fat 5.31353429533528 g
- Calories 645 calories
Mix together all batter ingredients in a blender and whiz until smooth. Mix together all the filling ingredients in a large bowl. Pour half the batter into a lightly greased 9"x13" Pyrex dish. Tilt the pan to evenly cover the bottom. Spoon the filling on top and carefully spread filling out evenly. Pour remaining batter over the filling. Bake at 350°F for 45-50 minutes or until puffed and golden brown.
