Blintz Soufflé

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Blintz soufflé is an easy and delicious brunch or breakfast dish. The creamy, cheesy filling mimics a traditional blintz, but instead of making and rolling crepes, the batter is baked over a rich sweet cheese filling. Fresh blueberry sauce, fruit jam and sour cream are traditional accompaniments.

blintz souffle casserole.

Traditional blintzes take a lot of work, which is why this blintz soufflé is a favorite of mine. It has lots of “blintz” flavor, without the extra work! I often serve it on New Year’s Day, before the Rose Parade. It’s also great for festive occasions like showers, Jewish holidays, Easter, or a family get-together. (This post was originally published on March 3, 2012)

This recipe comes from Marlene Sorosky’s, Year-Round Holiday Cookbook, via my mom, who has been making this recipe for at least 25 years. The Blueberry Compote recipe can easily be made with raspberries, strawberries, or even mixed berries if you prefer. You can serve also serve it with assorted jams. This blintz soufflé is light and airy, and sweet, but not too sweet, which is why I like it.

top shot blintzes.

Can I make cheese blintz soufflé ahead of time?

The best part about this blintz soufflé casserole is that it can be prepared the night before, and then baked in the morning. Assemble the soufflé ahead of time, cover with foil. Leave it in the fridge, and pop it in the oven before company arrives. Before baking, bring soufflé to room temperature. 

Blintz Souffle with blueberry sauce.

What to serve with cheese blintzes

It’s a perfect dish for a brunch. To round out the meal, serve with fresh fruit and cinnamon rolls. For a larger group, this Lox and Bagels Board is a good addition. If you want savory egg dish, Spinach Mushroom Breakfast Casserole or Hatch Chile Casserole can both be prepared the day ahead. Serve with Peach Bellinis or mimosas. For a sugar-free or low carb version, try this Sugar-Free Blintz Soufflé

Blintz soufflé ingredients

Batter ingredients

batter ingredients for blintz souffle.

  • ¼ lb unsalted butter softened
  • ⅓ cup sugar
  • 6 eggs
  • 1½ cup sour cream
  • ½ cup orange juice
  • 1 cup flour
  • 2 teaspoons baking powder

Blintz Filling Ingredients

filling ingredients.
  • 8 ounce package cream cheese cut up
  • 1 pint small curd cottage cheese
  • 2 egg yolks
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract

How to make blintz souffle casserole

  • Preheat oven to 350* F. Butter a 13″ x 9″ baking dish; set aside.
  • In a blender or food processor, mix butter, sugar, eggs, sour cream, orange juice, flour and baking powder until blended.
batter in blender.
  • Pour half the batter into buttered casserole dish.
batter in casserole dish.
  • In a food processor prepare blintz filling. Combine cream cheese, cottage cheese, egg yolks, sugar and vanilla extract. Mix until smooth.
blintz souffle.

  • Drop filling by heaping spoonfuls over batter in baking dish.
  • With a knife, spread filling evenly; it will mix slightly with batter.
spreading the filling.

  • Pour remaining batter over filling.
top layer of batter.
  • Unbaked soufflé may be covered and refrigerated several hours or overnight until ready to use.
  • Before baking, bring casserole to room temperature. Bake uncovered 50 to 60 minutes or until puffed and golden.
baked blintz souffle.
This easy Blintz Soufflé can be assembled the night before, and then baked in the morning.

blintz closeup.

Blintz Soufflé Casserole

Cynthia
Blintz Souffle from Marlene Sorosky’s Year-Round Holiday Cookbook.
5 from 57 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast
Cuisine Eastern European
Servings 12 servings
Calories 290 kcal

Ingredients
  

Blintz Batter

Blintz Filling

Instructions
 

  • Preheat oven to 350* F. Butter a 13″ x 9″ baking dish; set aside.

Blintz Batter

  • In a blender or food processor, mix butter, sugar, eggs, sour cream, orange juice, flour and baking powder until blended. Pour half the batter into prepared baking dish.

Blintz Filling

  • In a food processor prepare blintz filling. Combine cream cheese, cottage cheese, egg yolks, sugar and vanilla extract. Mix until smooth.
  • Drop filling by heaping spoonfuls over batter in baking dish. With a knife, spread filling evenly; it will mix slightly with batter. Pour remaining batter over filling.
  • Unbaked souffle may be covered and refrigerated several hours or overnight until ready to use.
  • Before baking, bring souffle to room temperature. Bake uncovered 50 to 60 minutes or until puffed and golden.
  • Serve immediately with sour cream and Blueberry Syrup or assorted jams.

Notes

  • Unbaked souffle may be covered and refrigerated several hours or overnight until ready to use.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 21gProtein: 13gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 165mgSodium: 334mgPotassium: 261mgFiber: 0.3gSugar: 12gVitamin A: 637IUVitamin C: 5mgCalcium: 170mgIron: 1mg
Tried this recipe?Let us know how it was!

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41 Comments

  1. This is fabulous! Funny, too, I just posted on blintzes today. I love the little packages, but this looks like it cuts beautiful, and I love that topping!

  2. I love the simplicity of this recipe Cynthia! Looks like the perfect brunch food too, would be lovely on Mother’s Day.

    1. Thank you Catherine!It’s actually more like a brunch dish…pancakes/french toast/blintzes…but definitely a “sweet end” to a meal!

  3. Just made these today for my Bed & Breakfast. I was a bit worried as it didn’t seem like anyone had actually tried the recipe and I never serve something that either I have not tried. I had a couple staying for 6 nights and was in need of a 3rd sweet breakfast that was different than french toast & pancakes. This came out beautiful and delicious! It also comes out of the pan perfect. I halved the recipe as I only had two couples this morning and cooked it in an 8 x 8 inch pan. Topping it with your own blueberry or triple berry sauce is a must as oppose to jam. I love blintzes and this cuts a lot of the work out making them. Thank you so much for the recipe! It will now be in my regular rotation.

    1. Oh, thank you so much for letting me know! I’m so glad you liked it! You’re right, you can serve a variety of sauces with it too! Cynthia

      1. I am confused about what the “blintz filling” is referring to. It says to put the blintz filling in spoonfuls in between the two layers of the blintz mixture, but it doesn’t explain what the filling is . Cynthia, can you please “fill” me in?

        Thanks!

        1. Hi Amy,
          it’s right on the recipe card…
          Blintz Filling
          8 ounce package cream cheese cut up
          1 pint small curd cottage cheese
          2 egg yolks
          1 tablespoon sugar
          1 teaspoon vanilla extract
          You mix the cream cheese, cottage cheese, egg yolks, sugar and vanilla extract together, it’ll be thick, then drop by heaping spoonfuls. You can see what it looks like in the photos.
          Sorry for any confusion.
          Cynthia

      2. Have you ever frozen the blintz Souffle a few days ahead or kept in fridge longer than I day?
        Daryn

        1. 5 stars
          My Sister made this and brought it to me frozen. I kept them in my freezer for over 10 days and they warmed perfectly. I am now putting this recipe together as I am typing this and I don’t bake.
          Enjoy

    1. Yes! I always prepare it the night before and cover it. Then in the morning I pull it out of the fridge while the oven heats up. While it’s baking, I get the rest of the brunch ready.

    1. Hi Sue,
      Do you mean that you will take it pre-baked camping, or make it the night before and then take it camping un-baked? I usually make it the night before and then when I wake up, I bake it.

  4. About the Marlene Sorosky Blintz Soufflé, it does not come from her Holiday Cookery book but is from Cookery for Entertaining

  5. 5 stars
    My sister made this and it was wonderful ! It was good enough that I immediately went to Fred Meyers and bought a 9X13 inch Pyrex dish and all the fixings so I could make it myself
    Thanks
    Clint Herr

  6. This looks yummy! I’ll make it for dessert for a special occasion. I’d love to be entered in the Stanley Tucci cookbook give-away!

  7. 5 stars
    This looks fabulous, Cynthia. I can’t believe I hadn’t tasted them before until recently when I got them in Paris’s rue du Rosier – it’s so good and I LOVE the blueberry sauce you give them.

  8. The Blintz Soufflé Casserole looks so delicious, and I happen to have all the ingredients on hand. Guess what I’m making this weekend?!

  9. 5 stars
    Super easy to make, I opted to prepare in the evening and baked the following morning. The flavor is too good! couldn’t stop at one serving.
    Thanks for sharing this recipe.

  10. I made the blintz soufflé yesterday and refrigerated overnight. Was just going to bake it and my guests called and had to reschedule. Does anyone know the uncooked soufflé can be frozen for a week and then defrosted and baked?

  11. This looks so delicious! It will be a perfect brunch dish. I’m looking forward to serving it to my cousins next time they come over.

    Entering your giveaway.

    1. Sorry, you are incorrect. a cup of anything will have a different WEIGHT depending on what it is. To prove this point, fill a cup with marbles and then the same cup with feathers. Do they weigh the same? Another example is to weigh a cup of brown sugar (which you already know is denser than regular sugar), and then weigh a cup of powdered sugar which takes up less volume. This is why it’s so important to weigh ingredients. All purpose flour. If self rising flour is used, the recipe will always reflect that.

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