Baking cheese blintzes in a sweet mix of eggs and sour cream is an ingenious way to transform them into a crowd-pleasing casserole.
Our secret: start with frozen store-bought blintzes. This cuts down on the fuss and makes this a quick dish to prepare. Even better, there's no need to thaw them—they can go straight from freezer to casserole dish.
Of course, if you're feeling ambitious—and indulgent—you can make the blintzes from scratch, or use a mix of cheese and fruit-filled blintzes.
What Are Blintzes?
Blintzes are thin crepes filled with a creamy, sweet cheese filling, then rolled up into one tidy, delicious package. They originated in Eastern Europe—likely Poland or Hungary—and have become a staple of Jewish cuisine. Blintzes are usually enjoyed on Shavuot to break Yom Kippur fast.
How Do You Turn Blintzes into a Soufflé?
This casserole is a great way to use frozen blintzes left in the freezer. Just arrange them in a single layer in a casserole dish, and then pour a mixture of egg and sour cream over top. Bake until fluffy and set.
This casserole is similar to a bread pudding, and can be served for brunch or for a potluck dessert.
Tips for Making Blintz Soufflé
- You can assemble the dish ahead of time and let it chill in the fridge until time to bake. Take the casserole out and let it warm up a bit before placing it in the oven.
- Pull the soufflé out while the center is still a bit jiggly. It'll continue to cook and set as it cools.
- The soufflé will puff up as it bakes, then deflate once it comes out of the oven. This is normal!
What to Serve with a Blintz Soufflé
A rich casserole like this calls for light, fresh accompaniments. Offer a vibrant soup, like a roasted carrot, apple, and celery soup to start. Then, serve a snappy heirloom tomato salad with goat cheese and arugula alongside the blintzes. Fresh fruit salad makes an ideal dessert, but if you want to offer something more elaborate, try some dairy-free sugar cookies.
If serving at brunch, consider pairing the blintz soufflé with jam, lox, bagels, and a pomegranate apple salad.
“This recipe is so easy to assemble, but yields an impressive brunch dish or dessert. The combination of a citrus and vanilla-scented custard with cheese blintzes is incredibly decadent so I recommend serving it with some jam or lemon curd to cut through the richness.”—Patty Lee
A Note From Our Recipe Tester
1/4 cup (2 ounces) unsalted butter, melted
12 frozen cheese blintzes
6 large eggs
1 1/2 cups sour cream
1/3 cup granulated sugar
2 teaspoons pure vanilla extract
1/4 cup orange juice
1 teaspoon ground cinnamon, or to taste
Steps to Make It
Gather the ingredients.
Heat the oven to 350 F / 175 C. Pour the melted butter into a 9 x 13-inch baking dish.
Arrange the blintzes in a single layer in the baking dish.
In a large bowl, beat the eggs.
Add the sour cream, sugar, vanilla extract, and orange juice, and mix well.
Pour the egg mixture over the blintzes. Sprinkle lightly with the cinnamon.
Bake, uncovered, for 45 minutes, or until the soufflé is set and golden brown on top.
Allow it to rest for 5 to 10 minutes before serving. Enjoy!
- Instead of orange juice, use 2 tablespoons orange juice concentrate.
- Use a different blintz variety, such as blueberry or apple.
- Sprinkle in lemon or orange zest.
How to Store
Store leftovers covered in an airtight container for up to 3 days.