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Cheese Crepe Souffle

Cheese Crepe Souffle

  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
MOLLYSMAMA

MOLLYSMAMA

This is my twist on a traditional blintz souffle. It's tender and delicious. Serve with strawberries in syrup, raspberry preserves, spiced peaches, and sour cream.

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 20.7g
  • 7%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 155 mg
  • 52%
  • Sodium:
  • 339 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the butter in 9x13 inch baking dish, and put into the oven until melted, about 3 minutes. Place the blintzes into the baking dish in a single layer on top of the melted butter.
  3. Whip the egg whites in a bowl until they form soft peaks, about 5 minutes, and set aside.
  4. Whisk together the egg yolks, sour cream, sugar, vanilla extract, and salt in a large bowl until smooth. Use a rubber spatula or wire whisk to fold 1/3 of the whipped egg whites into the sour cream mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining whipped egg whites, folding just until incorporated. Pour the mixture over the blintzes in the baking dish.
  5. Bake in the preheated oven until the eggs are set and puffy and the top is golden brown, about 45 minutes.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

singlemomcooking
7

singlemomcooking

6/1/2009

I took the chance with no reviews and made this for my Sunday school class. I did mess up and bought strawberry filled crepes instead of cheese filled but these still turned out delicious. Two others asked for the recipe. All in all a huge hit.

Bridget Foley
5

Bridget Foley

7/15/2009

I made this for a house full of guests one morning. Everyone raved! The two year olds wanted more more. It was easy and delicious. My only problem was finding a store that carried cheese blintzes in our vacation community.

Krysie
3

Krysie

8/30/2011

This is a delicious recipe that lends itself to many personal variations. For example, I used cherry blintzes, and substituted low fat sour cream and sweetener. The only change I really had to make was decreasing the baking time. In a convection oven the dish was definitely ready by 30 minutes. I would recommend anyone trying this recipe for the first time to watch the oven. Thank you for a wonderful recipe that I will incorporate into my Sunday breakfast menu.

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