A creamy, authentic blintzes casserole made with layers of tender vanilla crepe-like batter and a rich ricotta cream cheese filling, baked until puffed and golden. This easy baked blintz recipe delivers all the flavor of classic cheese blintzes without the rolling or frying, making it perfect for brunch, holidays especially Shavuot , or an effortless make-ahead dessert.
I have yet decided which is my favorite, the classic Blintzes, or this soufflé like casserole. The batter is pretty much the same, but it taste different and so is the filling. This is a very different experience, and if I had to describe this recipe in one word I would say “easy”. This is an easy recipe, Kinda like a classic Burnt Cheesecake: mix the batter, mix the filling than bake it all.
Serve it warm with a dollop of sour cream, apple sauce, or fresh fruit and so not worry about how perfect it looks. It appeal is in its rustic cracks.
My Choice Of Ingredients
The complete recipe is at the bottom of the post in the recipe card including measurements. In this recipe, I decided to stray a bit from the classic ingredients for the filling and also make it a bit sweeter. Here is a quick look including substitutions and other flavoring options:
- Ricotta and cream cheese. Traditional blintzes are typically made with farmer’s cheese, which has a thick, grainy texture and a bold, tangy flavor that reminds me a bit of goat cheese. For this recipe, I chose a combination of ricotta and cream cheese for a smoother, creamier filling with a gentler flavor that appeals to more people. Replace as much or as little of either cheese with farmer’s cheese for the traditional flavors.
- Flavoring. The two types of cheese are enough for my taste, but you can add a tablespoon of lemon, or orange zest. You can also dot the cream with fresh berries, or swirl it with some caramel sauce.
Lets Bake
Below are step-by-step images for a visual cues and I am even including all my tips and notes I took as I was testing this recipe.
- The Baking Dish. For the safe option, use a 9×13-inch pan. The casserole will be about 1-inch thick and the crepe layers thin. For a thicker/taller option, use a 10-inch pan, or even a pie dish. The crepe will bake thicker, and might take longer to set during the first bake.
- Grease the pan well. I used butter and it did not do much, for the most part the crepe layer was stuck and I had to scrape it. A bake spray works like a charm.
- Make sure the ingredients are at room temperature. It is crucial for a smooth cohesive, and lump free batter and filling.
- When pouring the top layer of the batter over the filling, get as close to the surface as possible. This is the best way to prevent the batter from mixing with the filling.
- The casserole is ready when the sides (about 1-inch from the edges) are set, and the center is puffed and very jiggly. It is pretty counterintuitive I know, but please trust the process, it will set as it cools. If you bake until the center is set, then the filling will curdle and have a liquid deposit.
Serving and Reheating
There is no casserole police, nor it comes with a noisy aunt to scream at you that it is best served warm. I ate it cold and it was delicious, but not as good as when warm. So serve it about 30-60 minutes after you took it out of the oven. Right after it sets but still warm.
You can bake it ahead of time, refrigerate, then warm for about 30-40 minutes at a 200°F preheated oven. Individual slices can be warmed in the microwave for about 15 seconds.
Baked Sweet Cheese Blintzes Casserole
Ingredients
Blintzes Batter
- 1 1/4 Cups (150g) All-purpose flour
- 1 teaspoon Baking powder
- 2 Tablespoons (25g) Sugar
- 4 Large Eggs at room temperature
- 1 1/4 Cups (300ml) Milk at room temperature
- 1/4 Cup (55g) Unsalted butter, melted
- 1 teaspoon Vanilla extract
Filling
- 3 Cups (675g) Ricotta cheese at room temperature
- 1 Cup (225g) Cream cheese at room temperature
- 1/3 Cup (70g) Sugar
- 2 Large Eggs at room temperature
- 2 Large Egg yolks at room temperature
Instructions
- Preheat your oven to 350°F and grease the bottom or the sides of a 9×13-inch, or 10-inch dish.
- Make the batter: measure the flour (150g), baking powder (1 teaspoon) and sugar (25g) into a bowl of a food processor and process it to blend.
- Add the eggs (4), milk (300ml), melted (55g), and vanilla extract and process until smooth.
- Measure 1 1/2 cups (300ml) of the batter and pour it into the greased dish. Bake for 10-15 minutes, or until it is set.
- Make the filling: measure the ricotta cheese (675g), cream cheese (225g), sugar (70g), eggs (2) and egg yolks (2).
- Pour the filling over the baked batter and use an off set spatula to spread it into an even layer.
- Pour the rest of the blintzes batter over the filling, and bake it for 30-40 minutes until the sides of the batter is set and the center is puffed and jiggles.
- Remove from the oven and allow it to set for about 30-60 minutes before serving.
- Serve warm, then refrigerate leftovers for up to five days.
