Blintz Casserole

By Emily Russo, MS, RD, CDN

Truly the perfect brunch dish, this blintz casserole is eggy, cheesy, sweet, savory, creamy, and crispy. Perfect for Mother's Day!
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Truly the perfect brunch dish, this blintz casserole is eggy, cheesy, sweet, savory, creamy, and crispy. With just a handful of ingredients, it’s simple to put together and worthy of special occasions like Mother’s Day.

You may be asking yourself – what is a blintz?

A blintz is a thinly rolled pancake or crepe that is stuffed with sweetened ricotta or cottage cheese. It was one of my mom’s all time favorite foods. Often accompanied by fruit or jam, blintzes are frequently served at Jewish delis or on special occasions and Jewish holidays.

The following casserole rendition is adapted from my family’s recipe Rolodex, though my great-aunt Pat told me, “Knowing your grandmother, it’s probably from an old Betty Crocker cookbook.”

For ease and uniformity, the recipe specifies pre-made frozen blintzes, which can also be found in gluten-free versions. The short list of additional ingredients creates a casserole that really shines and can be a centerpiece for a special brunch at home.

Truly the perfect brunch dish, this blintz casserole is eggy, cheesy, sweet, savory, creamy, and crispy. Perfect for Mother's Day!

Using frozen blintzes makes preparation a breeze!

To better describe the final product, during our recipe testing, Ann and I gave out samples to friends and family who had never even heard of blintzes before. The response was consistently positive, but when we asked people to describe what it tasted like, responses were quite varied. Answers included Dutch baby, cheesecake with crusty edges, egg and cheese, French toast, and even cannoli!

Does that help you envision what this casserole tastes like? 🤣

Truly the perfect brunch dish, this blintz casserole is eggy, cheesy, sweet, savory, creamy, and crispy. Perfect for Mother's Day!

10 blintzes fit into this 8×8 pan, but 12 fit perfectly into a 9×9 sized pan.

Simply pour this eggy mixture over the blintzes and bake until the top of the casserole is beautifully browned.

Because it’s a traditional way to enjoy blintzes, we served it alongside Ann’s Easy Blueberry Lemon Sauce. Some taste-testers preferred the blintz casserole plain, with no sauce at all, but the sauce stands well on its own for many other recipes. (Ann mixed a generous spoonful of leftovers into these overnights oats over several days. She said it was double blueberry deliciousness and so good!).

Truly the perfect brunch dish, this blintz casserole is eggy, cheesy, sweet, savory, creamy, and crispy. Perfect for Mother's Day!

Blueberry Lemon Sauce pairs so well with blintzes.

I think this recipe is perfect for a brunch because then you don’t have to decide which whether you’re hungry for breakfast or lunch. The ingredients epitomize having it all in one dish–sweet and savory flavors, filling eggs, decadent cheese, and textures ranging from light and creamy to crispy.

Whichever way you eat it—and however you describe the taste – I hope you enjoy it as much as my family has over the years.

Blintz Casserole
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: About 6 servings (1-2 blintzes per person)
Truly the perfect brunch dish, this blintz casserole is eggy, cheesy, sweet, savory, creamy, and crispy. With just a handful of ingredients, it’s simple to put together and worthy of special occasions like Mother’s Day.
Ingredients
  • 1 stick butter, melted
  • ½ cup (120ml) orange juice
  • ¼ cup (48g) granulated sugar
  • 1 cup (240g) sour cream or whole milk Greek yogurt
  • 6 large eggs
  • 8-12 blintzes (frozen or fresh; and no need to thaw if frozen)
Instructions
  1. Preheat oven to 350℉.
  2. Pour the melted butter into the bottom of a 9×9 pan.*
  3. Mix the OJ, sugar, sour cream or yogurt, and eggs.
  4. Lay the blintzes on top of the butter and arrange evenly in pan.
  5. Pour the wet mixture evenly over the blintzes until they are fully covered. If using a smaller pan size, or fewer blintzes, you will likely not need all of the mixture to achieve this. There won’t be much mixture leftover anyway, but any extra can be discarded.
  6. Bake for 1 hour or until bubbly and lightly brown across the surface with some lightly crusty edges. The smooth creamy blintzes are the star of the show, but a crispy edge can look appealing at service if you want to leave in a few minutes longer. Just keep an eye out for burning.
  7. Let cool for 15 minutes before serving. The casserole may be enjoyed warm or room temperature, plain or topped with Blueberry Lemon Sauce or jam of choice.
Notes on Baking Pan Size

*A 9×9 pan fits about 12 small frozen blintzes (you can use fresh or if larger frozen blintzes can just adjust pan), and I fit 10 small blintzes in an 8×8 pan.

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Comments

  1. Ann cohen

    I’ve checked Stauffer’s and the Giant in Lititz but can’t find the blintzes. I could be looking in the wrong section of the freezers. Help, please. This looks so good.

    Reply
    1. Emily Post author

      Hi Ann! They are good, and easy with the frozen blintz too. I’ve purchased them from Trader Joe’s and the Giant in Lancaster. It should be in the frozen dessert or frozen breakfast section. I checked online at Giant on Columbia and its listed as ‘Aisle 20.’ Please check back in if you can’t find them (or even if you can!). Happy baking 🙂

      Reply