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 Sweet Apple Noodle Kugel.
Jump to:
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.
Jump to Recipe- 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.
Step by Step Photos
See the recipe card below for complete directions.
Jump to RecipeSTEP 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.
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).
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
Yes, you can used thawed blintzes. The casserole might cook for a little less time. Judge by when the surrounding batter is fully baked- puffed up and golden brown.
The dish is best when baked before serving. However, it can be assembled ahead which saves time. If you bake the dish ahead, you can still serve it, but it will not be as fluffy.
What to serve with blintz soufflé
Serve these other great Break the Fast recipes alongside this blintz soufflé.
- Salmon Mousse Spread
- Apple Noodle Kugel
- Vegetable Frittata Casserole
- Whole Salmon Fillet
- Parsnip and Apple Soup
- Pumpkin Chocolate Chip Muffins
- Apple Honey Cake
- Homemade Chocolate Croissants with puffed pastry
Linger at Dana's Table a little longer for more free recipes.
Subscribe to my newsletter, and follow along on Facebook, Instagram, and Pinterest for the latest updates.
Recipe
Easy Blintz Soufflé Casserole
Equipment
- Blender, food processor, or large bowl and whisk
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
Nutritional Disclaimer
Nutritional information is an estimation only.
Joan says
How to double recipe
Dana Shrager says
Hi Joan, The recipe as written is for a 9x13 pan which holds 12 frozen blintzes and the appropriate amount of batter. I have made this dish with a larger lasagna pan that hold 18 blintzes in a single layer- which needs 1-1/2 times the amount of batter as written. Otherwise, you can make two 9x13 pans, which entails making this recipe twice.
Elizabeth Grossman says
Delicious. Used blueberry and cheese blintzes
Dana Shrager says
Great idea to use a combination or flavors.
Carrin Simmons says
Can you freeze an uncooked prepared blunt soufflé? If not, if you prepare it, will it lose a lot if you freeze it after it’s prepared and serve it another day.
Dana Shrager says
Great questions. I would not freeze the uncooked batter/casserole because it has raw eggs.
I have put cooked leftovers in the freezer and then reheated in the microwave- which is still tasty, but the cooked batter is not as fluffy.
The best make ahead strategy is to assemble the casserole the day before (refrigerate) and bake off before serving. If I didn't have room for a casserole dish in my refrigerator, then I have combined the 5 batter ingredients in a blender the day before (refrigerated the blender), then on the day of, I assembled the batter + frozen blintzes and baked. Hope this helps.
Bobbie says
Love this recipe..just like mom used to make except she made her own blintzes.
Dana Shrager says
I'm so happy to hear that this recipe reminds you of your mom's.
Sylvia8-6 Q . says
this is such a delicious casserole to break the fast. it's so delicious
Dana Shrager says
It's always a hit!