Oh, la, la, these pillows of cheese, vanilla, and crêpes are oh, so light, sweet, and absolutely delicious! In our home these are affectionally called “Jewish Cheese Blintzes for Christmas.” That’s because I first tried this sweet cheesy soufflé at a celebration in honor of a friend of mine that is Jewish.
This was soooo long ago, that I don’t even remember what we were celebrating. Maybe a baby shower? I do remember that I enjoyed a beautiful brunch at the home of one of my friend’s friends. I walked in knowing two of the ladies and walked out the door with new friends and this delicious recipe. The caveat for receiving the recipe was that I was to remember that these are “Jewish Blintzes”.
The first time I made them for my family… my son fell in love with them. Remember this was many years ago. He might have been about 10 years old.
Well, my son’s birthday is on Christmas Eve. Yes, my first born is a Christmas Eve baby. Since he shares the day with so many other festivities – breakfast is his own moment. His request year after year is to have the cheese blintz soufflé for breakfast and then a German chocolate cake for dessert after our Christmas Eve meal.
And that is why in our home we call them “Jewish Cheese Blintzes for Christmas.” You, will simply call them delicious!
The recipe is super easy and quick because you start with frozen blintzes. Sometimes finding the frozen blintzes can hard. Our Trader Joe’s carries them, and I can find them at our Raley’s during the holiday season.
I serve our cheese blintz soufflé with fruit. Depending on what I have on hand I either use sliced fresh berries, frozen berries compote (warmed, sweetened a bit with sugar, and thickened a bit with cornstarch), or even canned blueberry pie filling. It is all good!
Cheese Blintz Soufflé Recipe
- 12 frozen cheese blintzes
- 1 cup sour cream
- ¼ cup sugar
- ¼ cup orange juice
- 6 eggs, beaten
- 3 tablespoons butter, melted, divided
- 2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- Fruit, for serving (optional)
- Preheat oven to 350° F.
- Spread 1 tablespoon butter in the bottom of a 9 x 13-inch pan.
- Place blintzes in pan.
- In a medium bowl, mix together sour cream, sugar, orange juice, eggs, butter, vanilla and salt. Pour mixture over blintzes.
- Bake, uncovered, at 350° for 45-50 minutes, until puffed and golden. Top with fruit, if desired.
Look how golden brown with a bit of the cheese oozing out – yum! I made this last week for a school breakfast, and to make it even better I made a simple fruit compote for the topping. The fruit compote was half a bag of frozen mixed berries tossed into a small sauce pan. I added one teaspoon of sugar and about a half teaspoon of cornstarch. I stirred it all together and simmered it on low heat until warm and juicy.
Now, You gotta’ admit – this is quick and easy! While we always enjoy this for breakfast on Christmas Eve – it is a wonderful addition to any brunch menu or even nice for dessert.
What is one of your favorite holiday dishes?