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twelve rolled cheese blintzes baked in pale golden sour cream custard in a rectangular casserole dish, with browned crepe edges and no toppings
Melissa Hart

Frozen Blintz Casserole

Keep the blintzes frozen for assembly. Their thin wrappers tear easily once they've thawed. Plain cheese blintzes work better than fruit-filled ones, which bring extra liquid this lightly sweet sour cream custard doesn't need. The center takes longer than the surface suggests. Cover a browned top and keep cooking until the middle blintz is hot, then let the pan settle before serving.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 tbsp unsalted butter
  • 12 frozen cheese blintzes about 3 oz each
  • 1 1/2 cups sour cream
  • 4 large eggs
  • 1/2 cup whole milk
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp finely grated lemon zest
  • 1/4 tsp kosher salt

Method
 

  1. Heat the oven to 350°F and butter a 9-by-13-inch baking dish. Arrange the frozen blintzes seam-side down in one layer; use a slightly larger shallow dish if necessary to avoid stacking.
  2. Whisk the sour cream, eggs, milk, sugar, vanilla, lemon zest and salt until smooth.
  3. Pour the custard between and over the blintzes, tilting the dish gently so it reaches all the gaps.
  4. Bake for 50 to 60 minutes, loosely tenting with foil once the top is golden. Check that the filling in a central blintz reaches 165°F and the surrounding custard is set.
  5. Rest for 10 minutes and divide into eight portions, cutting some blintzes in half so each serving includes one and a half.