A traditional recipe for breaking the fast.
By Tamar Fox
I am a strong advocate of breaking a fast (like Tisha B'Av or Yom Kippur) with breakfast food. Specifically, bagels, cream cheese, lox, and blintz souffle. Also orange juice, coffee, and a big green salad. It feels odd to dig into these brunch classics at 9 or 10 at night, but it's always incredibly satisfying to eat breakfast as the first meal of the day, even if that meal doesn't come until after dark.
Preheat the oven to 350F. Melt the butter or margarine and pour into a 9x13 baking pan. Place the frozen blintzes in the pan and turn them to ensure they all get coated in butter or margarine. If you're using two (or more) different kinds of blintzes, make sure you know which side of the pan has which kind of blintz. In a bowl beat together sour cream, eggs, vanilla, orange juice, and sugar or honey. Pour the sour cream mixture over the blintzes and sprinkle the top with cinnamon. Bake for 40 minutes or until the top is puffy and golden.
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