blintz with strawberry
Homemade Cheese Blintz / Stuffed Crepes topped with powdered sugar and raspberries, selective focus

From Aunt Sharon’s Kitchen: Camp Blintze Dessert


aunt sharon, woman smiling at camera Even though I am 71 years “young,” I really never went to camp as a child. Well, I did go for 2 weeks to an overnight camp, which was a disaster. I don’t remember how old I was but I do remember that when being taught how to swim, and not wanting to put my head under the water, the swim instructor pushed me under and I panicked and reached up and pulled on the straps of her swim suit which forced her to let go of my head. After all, her boobs were exposed. No more camp for me…my parents couldn’t afford to send me, anyway.

Years later I made sure that my son went to day camp and he always had a good time and looked forward to the following year. Then when he became a dad, it was his turn to pass that privilege to his children. And when he took a job at the camp (he is a chef) that the grands were attending, he asked me to join him to bake in the kitchen. I jumped at the chance and this recipe was shared during that summer.

I don’t really know what the name is but I call it Camp Blintze Dessert:

  • 9 frozen blintzes (you can use plain cheese, cherry or blueberry or make it festive and do a row of each for a patriotic dessert). I used a Pyrex dish to line three across.
  • Mix 4 eggs, 1/2 cup sugar, 1 tsp vanilla, 1 stick melted butter or margarine and 1/2 pint fat-free or regular sour cream.
  • Pour over blintzes and bake at 325 for 1 hour or until done. Depends on your oven – it might take a bit longer.

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