Blintz soufflé is a decadent Jewish casserole that’s prepared from frozen cheese blintzes that are topped with a sour cream and egg-based custard. It’s perfect for brunch as well as for breaking fast on holidays like Yom Kippur.
When I was younger, every year my family and I would attend a brunch meant for breaking fast after Yom Kipper. There was always a huge, beautiful spread of food that included bagels, cream cheese, lox, and my childhood favorite, blintz soufflé.
My parents, brother and I didn’t actually fast, because, well, we aren’t very good at being Jewish. However, we love good food and family, so there was no turning down the invitation. (PS: the hosts knew we weren’t fasting, so please don’t come for me in the comment section).
From the time I was a little girl, I loved blintz souffle. I loved it so much that it was my secret password. If a stranger tried to pick me up, they had to know the secret password. I’m probably not supposed to tell you my secret password. Sorry, mom.
Even though I’m not religious, I love Jewish food. We love our carbs (see my apple noodle kugel). I’ll never turn down latkes (you can find my Old Bay latkes recipe in my cookbook). Beef brisket is always a good idea. So it matzoh ball soup (recipe on my friend Amy’s blog, What Jew Wanna Eat).
I recently got my hands on mom’s blintz soufflé recipe, and I’m excited to share it (with a few minor Jen tweaks, obviously).
What is Blintz Soufflé?
So what the heck is it? Blintz soufflé is simply a Jewish blintz casserole. It’s prepared using frozen cheese blintzes that are placed in a buttered casserole dish and topped with an incredible egg and sour cream-based soufflé.
It’s a perfect addition to any brunch table.
- Unsalted butter
- Frozen cheese blintzes (I use the brand Golden)
- Large eggs
- Sour cream
- White granulated sugar
- Vanilla extract
- Orange juice
How to Make Blintz Souffle
This blintz soufflé recipe is easy to throw together, making it a perfect option if you’re having people over for brunch and/or to break fast. Here’s what you do.
Step 1: Pour Melted Butter in a Casserole Dish
Make sure to only pour half of the melted butter in the pan. Leave some for the top.
I use this casserole dish, but any 9×13-inch baking dish will work. Also, you don’t have to use a saucepan for the butter. You can melt it in the microwave using in 10-20 second increments.
Step 2: Add Blintzes and Top with Remaining Butter
Since frozen blintzes aren’t exactly the same size and they fit very tightly in the dish, I usually have to move them around a bit to fit shorter ones next to longer ones.
Drizzle the remaining butter on top. It will solidify as it hits the frozen blintzes, so don’t worry about getting a perfectly even coating.
Step 3: Combine Topping (Minus the Eggs)
You can use either a whisk or a spatula here; I personally find the whisk faster. Stir or whisk the ingredients until smooth and creamy. No lumps.
Step 4: Prepare the Eggs
Separate the eggs between two bowls, taking care to keep any yolks away from the whites.
Step 5: Add Yolks and Whites To Topping
Pour the egg yolks into the bowl with the topping, stirring until evenly combined (scrape the bottom of the bowl with the spatula). Next, fold in the egg whites.
To make folding easier, I add around 1/3 of the whites to the topping and stir it in until smooth. Then, I gently fold in the remainder. This thickens up the topping so it’s easier to combine with the remaining whites.
Step 6: Pour Topping Over Blintzes
Smooth out the topping so it’s even, but don’t worry about it looking perfect.
Step 7: Bake Blintz Soufflé
Bake until the top is puffed up with a deep, golden brown color. If you’re not sure whether the soufflé is cooked through, I’d err on the side of cooking a bit longer.
As long as the top isn’t looking like it might burn, you can leave this in the oven for extra time without harming it.
Step 8: Cool and Serve
Let the blintz soufflé cool slightly before serving. I find that it usually deflates a little bit, which you can see clearly in the first photo. That’s totally fine!
This isn’t a little French soufflé in a ramekin, and it doesn’t need to be perfect. The texture and flavor of the casserole won’t be impacted, and you can’t even tell after cutting slices.
You can serve blintz soufflé on its own, but many people (including me) like to top servings with a dollop of sour cream and a sprinkle of sugar.
How to Reheat
I chill leftover souffle in the original casserole dish with the lid on. To reheat, you can either place individual portions in the microwave (try 30-45 seconds on 50% power and add more time as needed).
To reheat the entire casserole, I’d place it in a 300 degree F oven, covered with the lid or foil, until warmed through.
More Brunch Recipes
You can also see my full archive of breakfast recipes here!
- 8 ounces unsalted butter, cut into small pieces
- 14 frozen cheese-filled blintzes (do not thaw)
- 4 large eggs
- 1 1/2 cups sour cream, plus more for serving
- 1/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons pure vanilla extract
- 2 tablespoons orange juice, fresh-squeezed or bottled (I used fresh)
- Place an oven rack on the center shelf and preheat the oven to 350 degrees F.
- Melt the butter in a small saucepan, then pour half of the butter evenly into a deep 9x13-inch casserole dish.
- Place the frozen blintzes on top of the butter, lining them tightly against each other in a single layer along the bottom of the pan (I was able to fit 2 rows of 7 blintzes). Drizzle the remaining butter evenly on top (it will solidify as it touches the blintzes, so don’t worry about getting a perfectly even coating).
- In a large bowl, use a whisk or spatula to combine the sour cream, sugar, salt, vanilla, and orange juice until thoroughly combined.
- Separate the egg whites and yolks between two separate medium-sized bowls. Using a whisk, beat the egg yolks until pale and fluffy. Using an electric hand mixer (or stand mixer), beat the egg whites to a soft peak.
- Using a spatula, stir the yolks into sour cream mixture until evenly combined. Next, stir in about 1/3 to 1/2 the egg whites until smooth. Gently fold in the remaining egg whites. Pour the entire mixture over the blintzes, smoothing out the top with a spatula.
- Bake until the top is a deep golden brown, 50-60 minutes. The soufflé will puff up while baking. If it looks like your oven is browning the top unevenly, gently turn the casserole dish in the oven midway through.
- Allow to cool slightly before cutting into the blintz souffle. It often deflates a bit while cooling, which won’t impact the overall souffle texture. Optionally serve with sour cream and a sprinkle of sugar.
- Store leftovers in the refrigerator in the covered casserole dish, and enjoy within 3-4 days.
Please read my full post for additional recipe notes, tips, and serving suggestions!
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