Easy Blintz Souffle Recipe: Effortless Brunch Elegance
This easy blintz soufflé bakes frozen blintzes in a rich, citrus‑kissed custard for a stress‑free, elegant brunch casserole. Serve warm with jam, sour cream, maple syrup, or a dusting of powdered sugar.
Equipment
- 9x11-inch baking dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Oven
Ingredients
Custard Base
- 6 large eggs
- 2 tsp pure vanilla extract
- 1/2 cup fresh orange juice
- 1/2 cup granulated sugar
- 1 cup full-fat sour cream
- 1/2 cup unsalted butter, melted let cool slightly
Blintzes & Finish
- 12 frozen blintzes (2 packages) cheese blintzes recommended; keep frozen
- ground cinnamon for sprinkling
- Optional toppings: jam, sour cream, maple syrup, powdered sugar for serving
Instructions
- Preheat and prepare the dish: Preheat oven to 350°F (175°C). Generously grease a 9x11-inch baking dish with cooking spray or butter, coating bottom and sides well. Optionally line the bottom with parchment for easy release.
- Mix the custard base: In a large bowl, whisk eggs, vanilla, orange juice, sugar, sour cream, and melted (slightly cooled) butter until smooth and homogeneous with no sour cream lumps.
- Arrange the blintzes: Place frozen blintzes in a single layer in the prepared dish (slight overlap is fine). If using cheese blintzes, place seam-side down.
- Pour and season: Pour custard evenly over blintzes. Gently press down any floating blintzes so they begin to absorb the custard. Sprinkle generously with ground cinnamon (add a pinch of nutmeg or cardamom if desired).
- Bake: Bake 30–35 minutes until puffy, golden, and just set in the center (slightly jiggly). If browning too quickly, tent loosely with foil for the remaining time.
- Serve: Rest 5 minutes, then cut into squares. Serve warm with jam, additional sour cream, warm maple syrup, and/or a dusting of powdered sugar.
Notes
For extra crisp edges, use a metal pan and preheat it in the oven for 5 minutes before adding the blintzes and custard. This casserole will deflate slightly as it cools—that’s normal. Leftovers reheat well at 300°F for 10–15 minutes.