Easy Blintz Souffle Recipe: Effortless Brunch Elegance

Introduction

What if you could serve an impressive brunch dish that looks like you spent hours in the kitchen but actually takes just minutes to assemble? This easy blintz souffle transforms frozen blintzes into a golden, puffy masterpiece that rivals any restaurant brunch offering. The genius of this blintz souffle lies in its simplicity—a luscious custard mixture envelops store-bought blintzes, creating a dish that’s part French toast, part soufflé, and entirely irresistible. The custardy base, enriched with sour cream and brightened with orange juice, bakes into a cloud-like texture with crispy, caramelized edges. Perfect for holiday mornings, special brunches, or anytime you want to impress guests without the stress, this recipe delivers bakery-quality results with minimal effort. The beauty is that you can prep it the night before and simply pop it in the oven when your guests arrive, filling your home with the warm, inviting aroma of vanilla and cinnamon.

Ingredients

Ingredient	Amount
Large eggs	6
Pure vanilla extract	2 teaspoons
Fresh orange juice	1/2 cup
Granulated sugar	1/2 cup
Full-fat sour cream	1 cup
Unsalted butter, melted	1/2 cup
Frozen blintzes (2 packages)	12 blintzes total
Ground cinnamon for sprinkling	Optional
Toppings: jam, sour cream, maple syrup, and/or powdered sugar	For serving

Timing

• Prep Time: 10 minutes
• Baking Time: 30-35 minutes
• Total Time: 45 minutes (faster than making individual blintzes from scratch and equally delicious)

This quick timeline makes blintz souffle an ideal choice for stress-free entertaining, giving you time to enjoy your guests rather than being stuck in the kitchen.

Step-by-Step Instructions

Step 1: Preheat and Prepare the Baking Dish

Preheat your oven to 350°F to ensure even baking temperature throughout. Generously grease a 9×11-inch baking dish with cooking spray or butter, making sure to coat the bottom and sides thoroughly. This prevents sticking and creates those desirable golden, crispy edges.

Tip: For extra insurance against sticking, you can line the bottom with parchment paper after greasing, though it’s not essential if you’ve greased well.

Step 2: Mix the Custard Base

In a large mixing bowl, whisk together the eggs, vanilla extract, orange juice, sugar, sour cream, and melted butter until completely smooth and well combined. The mixture should be silky and homogeneous with no lumps of sour cream visible. The orange juice adds a subtle citrus brightness that perfectly complements the richness of the custard.

Tip: Let the melted butter cool for a minute before adding to prevent scrambling the eggs. The mixture should feel lukewarm, not hot.

Step 3: Arrange the Blintzes

Remove the frozen blintzes from their packaging and arrange them in a single layer in the prepared baking dish. You can place them however they fit—slightly overlapping is fine. There’s no need to thaw the blintzes first; they’ll bake perfectly from frozen, absorbing the custard as they heat.

Tip: If using cheese blintzes, arrange them seam-side down to prevent filling from leaking out during baking.

Step 4: Pour and Season

Pour the custard mixture evenly over the arranged blintzes, making sure to cover all of them. Use a spoon to gently press down any blintzes that are floating to help them absorb the liquid. Sprinkle the top generously with ground cinnamon for a warm, aromatic finish.

Tip: For extra flavor dimension, add a pinch of nutmeg or cardamom along with the cinnamon.

Step 5: Bake to Golden Perfection

Place the baking dish in the preheated oven and bake for 30-35 minutes. The blintz souffle is ready when the top is puffy, golden brown, and slightly jiggly in the center. The edges should be set and caramelized. The souffle will deflate slightly as it cools, which is completely normal.

Tip: Check at 30 minutes—every oven is different. If the top is browning too quickly but the center isn’t set, tent loosely with foil for the remaining time.

Step 6: Serve Immediately

Remove the blintz souffle from the oven and let it cool for 5 minutes before cutting into squares. Serve warm with your choice of toppings: fruit jam, additional sour cream, warm maple syrup, and a dusting of powdered sugar all work beautifully.

Tip: Cut into squares with a sharp knife for clean edges, and use a spatula to lift each portion carefully to maintain its shape.

Nutritional Information

Per serving (based on 8 servings):

• Calories: 385 kcal
• Protein: 11 g
• Carbohydrates: 35 g
• Sugar: 18 g
• Fiber: 2 g
• Fat: 23 g
• Saturated Fat: 12 g
• Cholesterol: 195 mg
• Sodium: 320 mg
• Calcium: 12% of daily value
• Vitamin A: 15% of daily value

This blintz souffle provides a good amount of protein from the eggs and cheese-filled blintzes, making it more substantial than typical breakfast pastries. The eggs also contribute important nutrients like choline and B vitamins.

Healthier Alternatives

Reduce Fat Content: Substitute light sour cream or Greek yogurt for full-fat sour cream to cut calories and fat by approximately 30% while maintaining creamy texture. Use half the amount of butter (1/4 cup) and add 1/4 cup unsweetened applesauce to compensate for moisture.

Lower Sugar Option: Reduce the granulated sugar to 1/4 cup or substitute with a sugar alternative like monk fruit sweetener. The blintzes already contain sweetness, so reducing added sugar works well.

Protein Boost: Use protein-enriched blintzes if available, or add 2 tablespoons of protein powder to the custard mixture for an extra 10-15 grams of protein per serving.

Dairy-Free Version: Use dairy-free frozen blintzes, coconut cream in place of sour cream, and vegan butter. The texture will be slightly different but still delicious.

Whole Grain Option: Look for whole wheat blintzes at specialty stores, or make your own whole grain crepes to fill and use in this recipe for added fiber.

Serving Suggestions

Serve this elegant blintz souffle as the centerpiece of a leisurely weekend brunch alongside crispy bacon or breakfast sausage and fresh fruit salad. The sweet-savory combination creates perfect balance on the plate. Pair with freshly brewed coffee, mimosas, or fresh-squeezed orange juice to complement the citrus notes in the custard.

For a stunning presentation, dust the entire souffle with powdered sugar before bringing it to the table, then let guests add their preferred toppings. Set out small bowls of warm berry compote, whipped cream, fresh berries, and toasted sliced almonds for a beautiful DIY topping bar.

This dish shines at holiday breakfasts, Mother’s Day brunches, or any special morning gathering. It’s also perfect for overnight guests—prep it the night before, refrigerate, and bake fresh in the morning while everyone enjoys coffee. The aroma alone will get everyone out of bed.

Common Mistakes to Avoid

• Using a baking dish that’s too small: Overcrowding causes uneven cooking with some blintzes undercooked and others overdone. Stick to a 9×11-inch dish or similar size that allows blintzes to sit in a single layer with custard surrounding them.
• Not greasing the dish well enough: This leads to frustrating sticking and torn portions when serving. Be generous with the cooking spray or butter, especially in the corners.
• Overbaking until completely firm: The souffle should still have a slight jiggle in the center when you remove it. Overbaking creates a dense, rubbery texture instead of the desired light, custardy consistency.
• Skipping the resting time after baking: Cutting immediately causes the souffle to fall apart and the custard to run. Five minutes of cooling allows it to set properly for clean, beautiful slices.
• Using cold eggs and sour cream: Cold ingredients don’t emulsify as smoothly. Let dairy and eggs sit at room temperature for 20-30 minutes before mixing for the silkiest custard.

Storing Tips

Store leftover blintz souffle covered tightly with plastic wrap or aluminum foil in the refrigerator for up to 3 days. The texture changes slightly as it sits—the custard firms up and the blintzes soften more—but it remains delicious.

Reheating: Warm individual portions in the microwave for 45-60 seconds, or reheat the entire dish covered with foil in a 325°F oven for 15-20 minutes until heated through. Add a splash of milk or cream before reheating if it seems dry.

Freezing: This dish freezes reasonably well for up to 2 months. Wrap cooled souffle tightly in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator before reheating. The texture won’t be quite as fluffy as fresh, but it’s still very good.

Make-Ahead Instructions: Assemble the entire dish the night before, cover tightly with plastic wrap, and refrigerate. In the morning, remove from the fridge while the oven preheats (let it sit 10-15 minutes), then bake as directed, adding 5 extra minutes if needed since it’s starting cold.

Conclusion

This easy blintz souffle proves that impressive brunch dishes don’t require culinary school training or hours of preparation. By transforming convenient frozen blintzes into a golden, puffy masterpiece with just a simple custard mixture, you create restaurant-quality results that wow guests every single time. The combination of creamy, custardy texture with the filled blintzes creates layers of flavor and texture that feel indulgent yet surprisingly simple to achieve. Whether you’re hosting a holiday breakfast, celebrating a special occasion, or simply treating your family to a memorable weekend brunch, this blintz souffle delivers on both taste and presentation. We hope you enjoy making this elegant dish as much as we do. Try it out and let us know in the comments how it turned out for you! Share your favorite topping combinations and rate this recipe. Don’t forget to subscribe to our blog for more delicious, crowd-pleasing recipes delivered straight to your inbox.

FAQs

Q1. Can I use homemade blintzes instead of frozen?

Yes, homemade blintzes work beautifully in this recipe. Use 12 freshly made, filled blintzes arranged in the baking dish just as you would frozen ones. The baking time remains the same, though homemade blintzes may absorb the custard slightly faster, so check at 28 minutes to avoid overbaking.

Q2. What flavor blintzes work best for this recipe?

Cheese blintzes are traditional and most popular, but blueberry, strawberry, cherry, or apple blintzes all work wonderfully. You can even mix flavors in the same dish for variety. Fruit-filled blintzes create a sweeter result, so you might reduce the sugar in the custard to 1/3 cup.

Q3. Why is my blintz souffle not puffy?

The puffiness comes from the eggs in the custard mixture, similar to a traditional soufflé. Ensure you’re whisking the eggs well and baking at the correct temperature (350°F). Opening the oven door frequently during baking can also cause it to deflate. Remember, some deflation after removing from the oven is normal and doesn’t affect the taste.

Q4. Can I prepare this the night before?

Absolutely. Assemble the entire dish, cover tightly with plastic wrap, and refrigerate overnight. This is actually ideal for entertaining since you just pop it in the oven in the morning. Add 5-7 minutes to the baking time since you’re starting with a cold dish, and let it sit at room temperature for 10-15 minutes while the oven preheats.

Q5. What can I substitute for orange juice?

Apple juice, pineapple juice, or even milk work as substitutes, though each creates a slightly different flavor profile. For a more neutral taste, use whole milk. The orange juice adds brightness and complements the richness, but it’s not essential to the recipe’s success.