Blintz Souffle

While Jews probably began making blintzes hundreds of years ago in Poland, they only began to use frozen blintzes to make this Blintz Souffle recipe in 20th-century America. When you have a crowd joining you for a dairy meal - such as for Sabbath, Shavuot, or the Nine Days - this easy-to-make, crowd-pleasing Blintz Souffle is the perfect dish to serve.

Prep Time: 5 m
cook time
Cook Time: 45 m
Yield: 12 servings
Course: Entree
Occasion: Shavuot
Skill: Easy
  • 1/4 cup butter, melted
  • 12 frozen cheese blintzes
  • 6 eggs
  • 1 1/2 cup sour cream
  • 1/3 cup sugar
  • 2 teaspoons vanilla
  • 1/4 cup orange juice or 2 tablespoons orange juice concentrate
  • cinnamon
  1. Preheat oven to 350° F (175° C).
  2. Melt butter in a 9x13 inch pan.
  3. Line blintzes in one layer in the pan.
  4. In a bowl, beat eggs. Add sour cream, sugar, vanilla, and orange juice.
  5. Pour egg mixture over the blintzes.
  6. Sprinkle lightly with cinnamon.
  7. Bake, uncovered, for 45 minutes, or until golden brown on top.