[raw]
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.
