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.
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? 🤣
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!).
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.
UPDATE! Since this was published, I went to Wegman’s in Lancaster, PA and found the frozen blintz in the frozen pasta aisle.