Easy Blintz Soufflé (made with frozen blintzes!)

Easy Blintz Soufflé (made with frozen blintzes!)

Easy Blintz Soufflé (made with frozen blintzes!)
Nutritional Information (per serving)

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Nutritional Information
Servings: 8 to 10
Amount per serving
% Daily Value*
Saturated fat 12g59%
223 mg74%
284 mg12%
22g8th %
Fiber 0g1 %
Total sugar 12g
Vitamin C 4 mg18%
Calcium 176 mg14%
Iron 1 mg8th %
Potassium 210 mg4%
*The % Daily Value (DV) indicates how much a nutrient in a food portion contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.

(Nutritional information is calculated using an ingredient database and should be considered an estimate.)

Baking cheese blintzes in a sweet mixture of eggs and sour cream is a genius way to turn them into a popular casserole.

Our secret: Start with frozen, store-bought blintzes. This reduces effort and ensures that this dish can be prepared quickly. Even better: you don't need to thaw them – they can be added straight from the freezer to the baking dish.

Of course, if you're feeling ambitious and indulgent, you can make the blintzes yourself or use a mix of cheese and fruit-filled blintzes.

What are blintzes?

Blintzes are thin crepes filled with a creamy, sweet cheese filling and then rolled up into a neat, delicious wrap. They originally come from Eastern Europe – probably Poland or Hungary – and have become an integral part of Jewish cuisine. Blintzes are typically enjoyed on Shavuot to break the Yom Kippur fast.

How do you turn blintzes into a soufflé?

This casserole is a great way to use frozen blintzes from the freezer. Simply arrange them in a single layer in a baking dish, then pour an egg and sour cream mixture over the top. Bake until fluffy and let it set.

This casserole is similar to bread pudding and can be served for brunch or as a potluck dessert.

Tips for making blintz soufflé

  • You can assemble the dish in advance and let it cool in the refrigerator until ready to bake. Take the casserole out and let it warm up a bit before putting it in the oven.
  • Pull out the soufflé while the center is still a little jiggly. It will continue to cook and solidify as it cools.
  • The soufflé will puff up as it bakes and deflate once it comes out of the oven. That is normal!

What to Serve with a Blintz Soufflé

A rich casserole like this calls for light, fresh sides. As an appetizer, offer a hearty soup, such as roasted carrot, apple and celery soup. Then serve a crunchy tomato salad with goat cheese and rocket alongside the blintzes. Fresh fruit salad is an ideal dessert, but if you want to offer something more elaborate, try some dairy-free sugar cookies.

If you're serving it for brunch, consider pairing the Blintz soufflé with jam, salmon, bagels, and a pomegranate apple salad.

“This recipe is so easy to make but makes an impressive brunch dish or dessert. Combining a citrus and vanilla-scented custard with cheese blintzes is incredibly decadent, so I recommend serving it with some jam or lemon curd to bring out the richness.” – Patty Lee

  • 1/4 cup (2 ounces) unsalted buttermelted

  • 12 frozen Cheese blintzes

  • 6 large Eggs

  • 1 1/2 cups sour cream

  • 1/3 Cup granulated sugar

  • 2 teaspoon pure vanilla extract

  • 1/4 Cup orange juice

  • 1 teaspoon Cinnamonor to taste

  1. Gather the ingredients.

  2. Preheat the oven to 175°C (350°F). Pour the melted butter into a 9 x 13 inch baking dish.

  3. Arrange the blintzes in a single layer in the baking dish.

  4. Beat the eggs in a large bowl.

  5. Add sour cream, sugar, vanilla extract and orange juice and mix well.

  6. Pour the egg mixture over the blintzes. Sprinkle lightly with cinnamon.

  7. Bake, uncovered, for 45 minutes or until the soufflé is set and golden brown on top.

  8. Let it rest for 5 to 10 minutes before serving. Enjoy!

Recipe variation

  • Instead of orange juice, use 2 tablespoons of orange juice concentrate.
  • Use a different type of blintz, e.g. E.g. blueberry or apple.
  • Sprinkle lemon or orange peel on top.

Here's how to store it

Store leftovers, covered, in an airtight container for up to 3 days.

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