"While Jews probably began making blintzes hundreds of years ago in Poland," surmises Giora Shimoni, "they only began to use frozen blintzes to make this blintz souffle recipe in 20th-century America."
Baking the cheese-filled crepes into a sweet egg and sour cream-based custard is an ingenious way to doctor them into a crowd-pleasing casserole. Starting with frozen blintzes cuts down on the fuss and makes this a quick dish to prepare.
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!
- 1/4 cup unsalted butter (melted)
- 12 cheese blintzes (frozen)
- 6 large eggs
- 1 1/2 cups sour cream
- 1/3 cup sugar
- 2 teaspoons vanilla extract
- 1/4 cup orange juice (or 2 tablespoons orange juice concentrate)
- 1 teaspoon cinnamon (more or less as needed)
- Heat the oven to 350 F/175 C. Pour the melted butter into a 13x9x2-inch baking dish.
- Arrange the blintzes in a single layer in the baking dish.
- In a large bowl, beat the eggs. Add the sour cream, sugar, vanilla, and orange juice (or orange juice concentrate) and mix well. Pour the egg mixture over the blintzes. Sprinkle lightly with the cinnamon.
- Bake, uncovered, for 45 minutes, or until the soufflé is set and golden brown on top. Allow it to rest for 5 to 10 minutes before serving.
Make It a Meal
A rich casserole like this one 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.