You’ve probably made blintz soufflés before, preparing a batter, filling them with a cheese layer, and then baking the pancake batter.
But this prepared dish in the style of Ina Garten is easier. Ina Garten’s method means that you don’t need to worry about the rolling and filling of the crepes.
Instead, you just need some easy-to-source ingredients, a blender, and a good oven to make these cheese blintzes.
So if you’re celebrating Shavuot, or just want a special treat, her blintz soufflé recipe is the method to follow. You can prepare the dish with a fresh blueberry sauce as Ina does, or opt for another topping and follow our unique twists.
Who Invented Blintzes?
Blintzes are a traditional dish made as part of several Jewish celebrations. But they’re most often served during Shavuot, a holiday celebrated in the late spring.
According to the jewish tradition, eating dairy-based products during this holiday is popular for several reasons.
First, some say that this is because, during the giving of the Torah on Mount Sinai (which is when Shavuot is celebrated), no kosher meat was available. So instead, people ate dairy in order to follow Kashrut food laws.
Or, it could be that as most animals had just given birth in the spring, there was lots of milk from cows and sheep. So it was a good time to make lots of cheese and dairy-based foods.
The shape of blintzes makes them especially ideal as a celebratory treat for the Shavuot holiday. This is because two side by side on a plate looks a little like the two scrolls of the Torah.
Blintzes vs Blintzes Soufflé
Blintzes are rolled, filled pancakes or crepes. But here, I’ll detail a blintz soufflé in the style of Ina Garten.
It’s not known exactly when this particular recipe dates from, but it’s thought to come from the US in the late 1970s.
This recipe isn’t just for your standard blintzes. Instead, it bakes crepes filled with cheese in a sweet egg and sour cream custard (the soufflé element).
Ina Garten Blintz Soufflé Specialities
Ina Garten’s baked blintzes are a take on the traditional blintz soufflé recipe.
She doesn’t just make regular blintzes or crepes. She makes a pancake batter. And then on top of this, she puts a mixture of ricotta and mascarpone cheeses.
Finally, she adds a blueberry sauce. And it’s a simple recipe – which is why I like it so much and wanted to share it with you.
Normally, you have to fill traditional blintzes with a sweet cheese filling and then roll them. Here, there’s no tricky filling and rolling – and you don’t need any frozen products either.
But, I have put my own twist on the Ina Garten recipe. I’ve added orange juice and cornstarch. And for a warm, spicy kick, I’ve substituted cinnamon for the zest and freshly squeezed lemon juice in the filling.
Ina Garten Blintz Souffle Recipe
- Prep Time25 min
- Cook Time50 min
- Total Time1 hr 15 min
- Servings8 to 10
- Yield10 blintzes
For the batter:
For the filling:
- Make the Batter
Grease your baking dish – one sized about 9 x 13 inches is ideal. And preheat your oven to 350oF.
Put all of the batter ingredients into the bowl of your food processor, or you can use a blender instead. Blend until the mixture is smooth.
Pour about half the batter into your baking pan. Bake for about 10 minutes – until the mixture is just set.
- Prepare the Filling
Put the ricotta cheese and mascarpone cheese into your food processor, or a mixing bowl. Beat the mixture until it’s smooth.
Then, add the rest of the cheese filling ingredients. Mix thoroughly and then set aside.
- Create the Soufflés
Spread your cheese filling over the baked pancake in the dish. Next, pour the remaining pancake batter over this baked layer.
The cream cheese filling should now be covered. Then, put the baking dish back into the oven.
Bake for about another 35-40 minutes.
You’ll know when the baked cheese blintzes are baked perfectly because they should have a light golden color on top and the filling should look almost set.
Take the dish out of the oven and allow your blintz soufflés to stand for about 10 minutes or so.
Finally, cut the blintz soufflé into squares. Serve while they’re still warm!
What To Serve With Ina Garten Blintz Soufflé
The best accompaniment to this blintz souffle ina garten is a homemade apple sauce. Here’s how to make it:
- Peel 2 pounds of apples. Cut them into small chunks, making sure to remove all the seeds.
- Put them in a medium saucepan with 4 ½ ounces of water and the juice of 1 lemon. Cook on low to medium heat for about 20 minutes.
- Then, add 2 cups of sugar and 1 ½ teaspoons of pure vanilla extract. Cook for a further 10 minutes.
- Once the mixture is cooked, blend until smooth.
Or, try serving your blintz soufflés with vanilla ice cream, sour cream, or whipped cream. Or for a really decadent topping try some maple syrup or a chocolate sauce.
Tips and Tricks For Making Ina Garten Blintz Souffle
- Use a stoneware baking dish. It’s a good choice to make sure that heat is evenly distributed across the whole soufflé. Or a glass baking pan with high sides would also work well.
- Or use small ramekins for a special treat for your guests. They’ll be delighted to get their own individual soufflé.
- Sprinkle flour as well as butter in your dish or molds. The soufflés will then rise well up the sides – the dough sticks better when there’s flour too and not just the smooth surface of the butter.
- Or opt for sugar instead of flour on the molds. This will give your soufflé a sweeter taste.
Can You Make Ina Garten Blintz Soufflé Ahead?
Yes, this is the ideal recipe to make ahead and save you time.
Although the dish is called a soufflé, it’s not like a traditional soufflé that can fall if left for too long after cooking.
First, you can follow the recipe and stop before baking the blintz soufflé. Then store in the fridge for up to two days before baking, covered in foil.
But make sure to get the dish back up to room temperature before putting it in the oven.
This dish un-baked can also be frozen for up to one month. Ensure that your container is suitable for storing liquids and label it carefully with the date and contents.
Or, you can follow the recipe and make the baked blintzes. These can be stored in your refrigerator for two to three days, or in your freezer for up to one month.
Can You Reheat Ina Garten Blintz Soufflé?
Yes, you can reheat Ina Garten’s baked blintzes before serving.
This dish won’t suffer from going in the oven again. But bear in mind that it might not look quite as puffy and high as the first time around.
Bake the blintz soufflés in an oven preheated to 350oF. They should only take about 6 minutes to reheat.
Or, for an even easier and quicker result, pop the blintz soufflé in the microwave.
- 21.5g Fat
- 32g Carbs