Blintz souffle is synonymous with easy, classic Ashkenazi-Jewish-American comfort food. The ingredient list isn’t long, the steps are very simple but the result is pure, creamy indulgence. Plus, this dish calls for frozen blintzes for extra ease. Many American Jewish families serve this for Yom Kippur break fast, but I think its also a great dish for a meal train, brunch or even Passover, as there are several brands that sell kosher-for-Passover frozen blintzes.
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Blintz Souffle Recipe
An easy and classic Ashkenazi-Jewish-American comfort food.
- Total Time: 40 minutes
- Yield: 4-6
Ingredients
Units
- 6 eggs
- 2 tsp vanilla extract
- ½ cup orange juice
- ½ cup granulated sugar
- 1 cup full fat sour cream
- ½ cup unsalted butter, melted
- 2 packages frozen blintzes (12 blintzes in total)
- cinnamon for sprinkling (optional)
- jam, sour cream, maple syrup and/or powdered sugar for serving
Instructions
- Preheat oven to 350 degrees F.
- Generously grease a 9×11 baking dish with cooking spray.
- Mix together eggs, vanilla, orange juice, sugar, sour cream and butter.
- Place blintzes in the greased dish and pour the liquid mixture on top. Sprinkle top with cinnamon.
- Bake for 30-35 minutes or until the top is puffy and golden.
- Serve with jam, sour creamy, maple syrup and/or powdered sugar.
- Prep Time: 5
- Cook Time: 35
- Category: Desert
- Method: Baking
- Cuisine: Ashkenazi
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I like to let it sit overnight then bake it…delish every time
I do the same thing, Allan.
Agreed! Some meals are better after a short period for refinement. Like the test of olives!
I’ve made this 50 times and it’s from my Aunt The Rebetzen
i make this every year for the holidays…tastes great always! everyone loves it…
With the orange juice does it give it an orange flavor . Can I use and flavored Blintz?
No orange taste. I usually use fruit blintzes. Can use any flavor. Sometimes I put 2 different fruit flavors in.
What flavor lines do you use?
After running out of plain blintzes, I had no choice to use fruit filled (apple). GREAT!
Yes. My family likes blueberry blintzes.
I make this all the time. The changes to the recipe that make to make is lower in calories are: 1. Use 4 eggs; 2. Use 1/4 cup sugar; 3. Use 1/4 cup orange juice (imparts no discernible flavor); 4. Use 1 cup fat-free Greek yogurt instead of sour cream (I use Fage); 5. Instead of using butter, just spray each blintz with olive oil/PAM. I promise that the changes make no difference in the outcome!
Thank you for this version. I am making it for a brunch and some of us have weight concerns.
Delish! Our version increases the vanilla, add no butter, no OJ. We make homemade blintzes for the crowning glory and they are simple to make!
I’ve been making this recipe for many, many years and it is always perfect. But I do bake it at 375 degrees for the first 15 minutes, then lower to 350 degrees. Seems to set the souffle better.
I have made it endless times. Always a huge hit and so easy. The orange juice does not give it a noticeable flavor. I have made it with both cheese blintzes and fruit ones. All delicious, so just pick your preference.
Not Break Fast without it!
I’ve made this for many years. When I use the cheese blintz, I make a sauce of either blueberries or raspberries as an accompaniment. That way, guests can choose to add the fruit if they’d like.
Thank you, Fern, for the alternative, lower calorie version…I was about to pass up on this one, thinking that the serving of blintzes, alone, would be filling/caloric enough for one meal, until I saw your post. I am now more likely to make this.
Needed the recipe for the soufflé, making it for Yom Kippur. The only thing I didn’t know about was the orange juice.
You can even use egg beaters if you want to cut cholesterol.
Are the blinzes filled. If not are they folded?
The recipe calls for frozen blintzes, which are already filled and folded.
Can this be made in advance, frozen, then reheated?
I add 1 TBSP orange liquor such as Triple Sec instead of orange juice.