Cheese Crepe Souffle Recipe -
Cheese Crepe Souffle Recipe

Cheese Crepe Souffle

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 5 mins


  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.
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  • Cook's Note:
  • You can use either light or full-fat sour cream.

Reviews More Reviews

Jun 01, 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.

Jul 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.


6 Ratings

Aug 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.

Jul 17, 2009

FF Sour Cream works fine, too. If you can't find cheese blintzes you can substitute any other flavor. Or, in a pinch, if you can't find ANY blintzes, use a can of pie filling underneath the souffle mixture. Then, you'll need a spoon to dish it up-it'll be rather sloppy yet tasty.

Dec 19, 2014

I served mine with heated blueberry pie filling on the side- yum! This is even better than my mother-in-law's recipe, but I'd call it Cheese Blintz Soufflé. I did find that there was some extra liquid in the bottom of the dish. My understanding is to use the blintzes frozen. Perhaps I'll try to thaw them next time and see if that makes a difference. If anyone has any ideas, please comment. (Hint- check the International section of your store's freezers. That's where I find them. But cheese are popular; I got the last two while there were lots of fruit filled ones left.)

Jul 24, 2013

This recipe is wonderful! I will definitely make it again! I couldn't find cheese blintzes, but maybe I looked in the wrong spot. Anyway, I used crescent rolls from a can, made them into rectangles, added a cream cheese and sugar mixture, rolled then up and put the into the oven to begin cooking while I worked on the souffle part. Then I added the egg mixture and followed the recipe as given. My brunch guests and I were very happy with this one! I can see that this recipe would work well with lots of flavor variations! Thanks for the great recipe!


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  • Calories
  • 287 kcal
  • 14%
  • Carbohydrates
  • 20.7 g
  • 7%
  • Cholesterol
  • 155 mg
  • 52%
  • Fat
  • 19.9 g
  • 31%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 10.4 g
  • 21%
  • Sodium
  • 339 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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