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Blintz Souffle


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Blintz Souffle


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Blintz Souffle

I never met a souffle that I didn't like, and they like me, too. They tend to settle contentedly on my hips. Blintzes are classic in the Jewish cooking world and every chef has his or her own version of this souffle. You really can't go wrong with all that butter, cream, sugar and eggs.


  • Prep Time : 7 min
  • Ready Time : 7 min




  • 10 to 12 frozen cheese blintzes, defrosted just enough to separate
  • 1 cup sour cream
  • 1/4 cup sugar
  • 1/4 cup orange juice
  • 4 eggs, beaten
  • 2 tablespoons butter, melted
  • 2 teaspoons pure vanilla extract
  • 1/8 teaspoon salt
  • 1 tablespoon cinnamon sugar



  1. Preheat oven to 350 degrees F.
  2. Place blintzes in a 9 x 13-inch pan.
  3. In a medium bowl, mix together sour cream, sugar, orange juice, eggs, butter, vanilla and salt. Pour mixture over blintzes.
  4. Sprinkle with cinnamon sugar.
  5. Bake, uncovered, at 350 degrees for 45 minutes, until puffed and golden. Serve with sour cream on the side, if desired.


If you have an attractive baking dish, use it. This is a souffle best served right out of the dish at the table.

About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




24 Responses to Blintz Souffle

  1. avatar says: svedjenny

    Do you think this would work in a parve version?

    • I THINK it SHOULD work — although I haven’t tested it. Let us know.

  2. avatar says: Esty

    Can I substitute farmer’s cheese for the sour cream? thanks!

  3. How far in advance do you think you can make this? Would it be good made the night before or does it need to be made right before serving?

    • it would still be ok if made the night before and rewarmed or you could have the sour cream mixture ready to go so it’s just a matter of assembly before baking and serving.

  4. i don’t like sour cream. do you have a recommendation for a substitution?

  5. Do you think you could freeze this after baking?

    • you “can” but it won’t be as creamy… will still be good but may dry out a bit when you rewarm.

  6. Sounds delicious. A question – if I want to double the recipe should I just double everything?

    • It’s sinfully delish – yup, just double up on everything, enJOY!

  7. I would like to try your recipes

  8. Can I substitute splenda for the sugar? My sister is diabetic. If so what is the ratio?

  9. avatar says: Sherry

    Can you put together this recipe the night before unbaked – so it’s ready to throw into the oven in the morning – or is it better to do it the day of? Thanks!

    • yes for sure! you may just need to cook less time since the blintzes will thaw a bit overnight.

  10. 1.Can I double or triple the recipe by stacking/layering the frozen blintzes in a lasagna size pan & have a deep souffle?

    2. Can I prepare souffle in advance & freeze unbaked until needed?

    • 1. YES! ooooh baby sounds divine! But of course double or triple all the other ingredients accordingly 2. YES Let us know how you like it!

    • avatar says: Rochel

      Did you end up freezing unbaked? How did that turn out? I would love to have it ready in the freezer and just stick in the oven before the meal.

      • Not sure if Robin did but I really think you should be able to with beautiful results!

  11. avatar says: chanie

    Is it better to freeze it or bake and keep in fridge for 3 days a re warm?

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