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.
1stick unsalted buttermelted and divided (8 tablespoons or ½ cup)
12frozen cheese blintzesdo not thaw (2 boxes of Golden or Trader Joe’s brand)
4eggs
2cupssour creamlarge container or 16 ounces
2tablespoonsgranulated white sugar
1tablespoonpure 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.