Blintz Casserole to Break the Fast

Filed under: Recipes , Tags: , , , , — Author: Caron Golden , October 10, 2016

Casserole

Tonight is Kol Nidre, the evening before the Jewish High Holiday of Yom Kippur. Those of you with Jewish clients may know that the holiday requires fasting from sundown tonight to sundown tomorrow night. Traditionally it’s a way to concentrate the mind on praying for forgiveness for the sins committed the previous year and asking to be written in the Book of Life for the coming year.

At sundown, Jews then gather with family and friends to break the fast. The meal is usually a collection of fish and dairy dishes. In our family, lox and bagels intermixed with baked salmon, egg salad, chilled marinated vegetables, various dips served with raw veggies or bagel chips, noodle kugel, and blintzes.

My grandmother Tillie taught me how to make blintzes when I was a teenager and one of her specialties was this blintz casserole, which she would serve to break the fast. I’ve always loved this dish. It’s a little reminiscent of a soufflé. You make the blintzes–here with ricotta cheese–and then pack them into a single layer in a casserole dish. Over the blintzes you pour a rich sauce made with eggs, sour cream, a little sugar and vanilla, and orange juice. Thanks to the eggs, the sauce puffs up and browns around the blintzes, which have also cooked and form layers of crepe and cheese.

The creaminess and sweetness from the cheeses make for pure comfort food. You can make the blintzes and serve them on their own or as part of this casserole, both of which freeze beautifully. And while, yes, they’re the perfect break the fast food, they’re also just right for brunch–and you can also fill the blintzes with applesauce or berries or preserves (think blueberry or sour cherry, say) instead of cheese. Also, here I used ricotta because it’s easy to find. But hoop or farmer cheese are more traditional. Serve the casserole plain or with your favorite jams.

Tillie’s Blintz Casserole
Serves 12

Ingredients
Blintzes:
3 eggs, beaten slightly
1 1/2 cups water
1 teaspoon sugar
1 cup all-purpose flour
3 tablespoons canola oil

2 eggs
1 pound ricotta cheese
1/2 teaspoon ground cinnamon
1 teaspoon sugar or to taste

Casserole:
12 blintzes
6 eggs, beaten
1 1/2 cup sour cream
4 tablespoons fresh orange juice
3 tablespoons sugar
1 teaspoon vanilla
1/2 cup unsalted butter, melted

To make the blintzes: Make the crepes by beating the 3 eggs slightly. Add the water and teaspoon of sugar and beat together. Slowly beat in the flour until smooth. A few lumps are okay.

Crepe batter

Set out a plate covered with wax paper. Heat a skillet and brush it lightly with canola oil. Using a 2-ounce ladle, scoop in some batter and drop it into the skillet. Tilt the pan all around so the batter forms a circle around 7 inches in diameter. Don’t worry about perfection. This is a homey dish.

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Return the skillet to the heat and let the crepe cook until the edges curl up slightly and the surface is cooked entirely–you won’t be flipping them to cook on the other side. Use a spatula to help you turn out the crepe onto the wax paper on the plate. Then brush the pan again and repeat until you use up all the batter. You should have a dozen crepes. You can make these a day ahead. Just cover the crepes and store in the refrigerator.

To make the filling, blend together the 2 eggs, ricotta, cinnamon, and sugar.

Forming blintz

Make the blintzes by placing 2 tablespoons of the filling in the center of the crepe. Fold the bottom half over the filling. Then fold the sides in. Then fold the top down over the center.

At this point, you now have blintzes and could just fry them in butter and enjoy them with sour cream or jam or applesauce.

For the casserole, preheat the over to 350˚ F. Place each blintz seam side down in a buttered casserole dish.

Mix together the eggs, sour cream, orange juice, sugar, and vanilla.

ready for the oven

Pour the melted butter over the blintzes, then pour the filling over the blintzes to cover. Bake at 350˚ F for an hour.

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What are your clients’ favorite brunch dishes?

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