Blintz Soufflée

  • Serves

    serves 4-6


Bake leftover blintzes under a thick orange-scented custard as a dramatic dessert or breakfast casserole. This recipe first appeared in the iPad edition of our December 2013 issue along with the story Blissful Blintz.


  • 1 cup flour
  • 1 cup sugar
  • 12 tsp. kosher salt
  • 1 14 cups milk
  • 1 tbsp. canola oil
  • 1 34 tsp. vanilla extract
  • 10 eggs, plus 1 yolk
  • 1 lb. farmer's cheese, at room temperature
  • 6 oz. small curd cottage cheese
  • 3 tbsp. cream cheese, softened
  • 12 tsp. grated lemon zest
  • 1 12 cups sour cream
  • 14 cup fresh orange juice


Step 1

Whisk flour, 2 tbsp. sugar, and the salt in a bowl; set aside. Whisk milk, 1 tbsp. oil, 1 tsp. vanilla, and 4 eggs in a bowl until combined. Whisk dry ingredients into wet to make a batter. Heat an 8’’ nonstick skillet over medium heat. Pour ¼ cup batter into center of skillet. Working quickly, tilt skillet, spreading batter evenly. Cook, without flipping, until top is slightly dry, 1–2 minutes. Slide crêpe onto a plate; repeat with remaining batter.

Step 2

Stir 1½ tbsp. sugar, plus remaining vanilla, yolk, cheeses, and lemon zest in a bowl. Working with 1 crêpe at a time, spread about 3 tbsp. filling along bottom third; tuck in sides and roll into a loose cylinder.

Step 3

Heat oven to 350°. Arrange blintzes in 9”x 13” baking dish. Whisk remaining sugar and eggs, plus sour cream, and orange juice in a bowl until smooth; pour over blintzes and bake until puffed and golden, about 45 minutes.

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