Easy Blintz Soufflé Casserole

This Easy Blintz Soufflé Casserole is light and fluffy. It’s so quick to put together and easy to make ahead of time. It's a favorite at family brunches, and a popular dairy entrée for Jewish holidays like Shavuot and Break the Fast after Yom Kippur.

This classic dish is served at every brunch in my family no matter who is hosting! The guests love it, and hosts love how easy it is to make. There are different versions of blintz soufflé, but not many are exactly like my family’s. This blintz casserole is made without orange juice. The flavor and texture are just right as is, so why mess with an additional ingredient? The custardy batter is smooth, light, and creamy with a hint of vanilla. Berry jam topping gives it the finishing touch.

I serve cheese blintz soufflé with other dishes that can be made ahead such as Salmon Mousse, bagels, egg salad, fruit, Apple Honey Cake and Mini Cheesecake Bites.

What is a Blintz?

A blintz is a thin pancake, similar to a crepe, which is folded and stuffed with a variety of fillings. The most common filling is sweetened cheese made with farmer cheese or a combination of cottage cheese, cream cheese or ricotta. They are usually topped with fruit jam.

Cheese blintzes are a traditional Jewish dish often served for Breaking the Fast after Yom Kippur and on Shavuot alongside a spread of other dairy foods. They're soft and comforting which makes them a great choice after fasting.

This blintz soufflé casserole is made with individual blintzes surrounded by a fluffy soufflé. It is a light vegetarian entree or a favorite breakfast or brunch casserole.

Why You'll Love This Recipe

• Great for feeding a crowd
• Uses store-bought blintzes to save time
• Really quick and easy to make
• Can be prepared ahead

Ingredient Notes and Substitutions

See the recipe card below for a complete ingredient list and measurements.

• Frozen cheese blintzes - This recipe is made with store-bought frozen blintzes. You will need 12 of them, or 2 boxes of 6. I prefer the Golden or Trader Joe’s brand. Don’t thaw them; they will be put right into the casserole frozen. 
• Jam for serving - It goes well with a thick and chunky strawberry or raspberry preserve or jam. If you have an artisan or homemade jam sitting in your pantry, this is a good time to use it. Or I buy a nice quality jam like Bonne Maman.

Variations

I love this recipe as is, but you can change it up a little to fit your family’s tastes.

• Make the casserole with other flavors of blintzes like blueberry, and serve with a dollop of sour cream as a topping.
• Sprinkle cinnamon on the top before baking.
• Add lemon zest to the batter for a citrus flavor. 

Love a soufflé? Try this Easy Carrot Soufflé (Dairy-Free, Parve and Passover versions).

Step by Step Photos

See the recipe card below for complete directions.

STEP ONE: Arrange the frozen blintzes in a buttered casserole dish in 2 rows with space between each blintz. 

STEP TWO: In a blender or food processor, combine the batter ingredients, and blend until smooth. You can also whisk in a large bowl or use an electric mixer if you don’t have a blender or food processor. 

STEP THREE: Pour the batter around and over the blintzes until the spaces fill in between the blintzes, and the batter nearly covers the blintzes completely.

STEP FOUR: Bake uncovered at 350ºF for about 45-50 minutes or until the casserole puffs up in the center and has a few flecks of golden brown in the center and is more golden brown on the sides, bottom, and edges of the dish. The casserole deflates as it cools, which is normal. 

STEP FIVE: Serve warm out of the casserole dish. Cut into rectangles and serve with jam on the side.

Top Tips

• Bake this casserole in a decorative baking dish if you have one, since you will be serving right out of the dish. 
• If using a convection oven, bake at 335ºF. The casserole bakes more quickly, and will take about 30-35 minutes.
• If making ahead of time, take out of the refrigerator about 30 minutes prior to baking so it is not so cold going into the hot oven.

Make Ahead

This dish can easily be assembled the night before to save time on the day of serving. 

The day before, fill the casserole dish with the blintzes and batter. Cover with plastic wrap and refrigerate overnight. 

Before baking the next day, leave on the counter for 30 minutes before so it doesn’t go into the oven too cold. Bake uncovered as directed in the recipe card.

Storage and Reheating

How to store: Store leftover casserole covered in the refrigerator for up to 3 days. 

How to freeze: Store in the freezer for up to 3 months. 

How to Reheat: Reheat in the microwave until hot.

Frequently Asked Questions

What to serve with blintz soufflé

Serve these other great Brunch / Break the Fast recipes alongside this blintz soufflé. 

Recipe

Easy Blintz Soufflé Casserole

This Easy Blintz Soufflé Casserole is light and fluffy. It’s so quick to put together and is easily made ahead of time. Perfect for brunch, Shavuot, and breaking the fast after Yom Kippur.

4.86 from 61 votes

Print Pin Rate

Course: Breakfast, brunch, dinner

Cuisine: American, Jewish

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 12 servings

Calories: 233kcal

Author: Dana Shrager

Ingredients

• ▢ 1 stick unsalted butter melted and divided (8 tablespoons or ½ cup)
• ▢ 12 frozen cheese blintzes do not thaw (2 boxes of Golden or Trader Joe’s brand)
• ▢ 4 eggs
• ▢ 2 cups sour cream large container or 16 ounces
• ▢ 2 tablespoons granulated white sugar
• ▢ 1 tablespoon pure vanilla extract
• ▢ Jam for serving

Instructions

• Preheat oven to 350ºF and place oven rack in the middle of the oven.
• Put about 2 tablespoons of melted butter in a 9x13" (or similar size) casserole baking dish and spread to coat the bottom. Place the frozen blintzes in the dish in 2 rows with space between each blintz. Arrange as shown in the photo. Set aside.
• Let the butter cool slightly. In a blender combine all the remaining ingredients (eggs, sour cream, sugar, vanilla, and remaining melted butter). Blend on high for 1 minute or until well combined. Alternatively if you don't have a blender, whisk the batter in a medium bowl.
• Pour the blender batter around and over the blintzes until the spaces fill in between the blintzes, and the batter nearly covers the blintzes completely.
• Bake uncovered at 350ºF for about 45-50 minutes or until the casserole puffs up in the center and is golden brown on the sides, bottom, and near the edges of the dish. The body of the casserole should be flecked with a little bit of golden brown.
• The casserole deflates as it cools, which is normal. Serve warm out of the casserole dish. Cut into rectangles and serve with jam on the side.

Notes

• How to store: Store leftover casserole covered in the refrigerator for up to 3 days.
• How to freeze: Store in the freezer for up to 3 months.
• How to reheat: Reheat in the microwave until hot.
• Convection oven instructions: Bake at 335ºF for about 30-35 minutes.
• Make ahead strategy: The day before, fill the casserole dish with the blintzes and batter. Cover with plastic wrap and refrigerate overnight. Bake uncovered the next day.
• Variations: Make with other flavors of blintzes like blueberry and serve with sour cream as a topping. Sprinkle cinnamon on the top before baking.
• Use an attractive casserole dish if you have one, because you serve out of the baking dish.

Nutrition

Calories: 233kcal | Carbohydrates: 23g | Protein: 3g | Fat: 9g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 33mg | Potassium: 70mg | Sugar: 3g | Vitamin A: 320IU | Vitamin C: 0.3mg | Calcium: 47mg | Iron: 0.3mg

Nutritional Disclaimer

Nutritional information is an estimation only.

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