Blintz Soufflée

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.

Blintz Soufflée Blintz Soufflée
Bake leftover blintzes under a thick orange-scented custard as a dramatic dessert or breakfast casserole.
Yield: serves 4-6

Ingredients

  • 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

Instructions

  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.
  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.
  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.