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From: Ann Goldstein
Originating from: NCJW Cookbook (1973)
Usually served this at Brunch, especially on Mother’s Day.
 A classic which everyone likes, and easy too.

Blintze Casserole
2 packages frozen blintzes,
partially defrosted (may use
cheese-filled or fruit filled or a
­combination of both)*
1/4 pound margarine
1 1/2 cups sour cream
4 eggs
1 tsp. vanilla
1/4 tsp. salt
1/4 cup sugar
1/4 cup orange juice
Melt margarine in oblong oven-safe casserole dish. Place blintzes in casserole. Beat eggs and vanilla, salt, sugar and orange juice. Add sour cream last and beat all together. Pour over top of blintzes. Bake at 350 degrees for 45 minutes. Serve with sour cream, blueberry sauce or jams if desired.
Serves 8-10.


  • I made this with actual homemade blintzes because I didn’t want to use the frozen ones, but it came out great. It just triples the prep time (and the mess in your kitchen).