Description
An easier, richer alternative to traditional individual blintzes, this casserole features tender crepes layered with a creamy cheese custard and topped with a bright berry compote. It is perfect for brunches and can be made ahead of time.
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1 cup all-purpose flour
- 1 1/2 cups whole milk
- 1/3 cup sugar
- Pinch of salt
- 2 cups farmer’s cheese or drained part-skim ricotta
- 1 tsp vanilla extract
- 2 tsp lemon zest
- 1 tbsp cornstarch
- 2 cups mixed berries (strawberries, raspberries, blueberries)
- 1 tbsp sugar (for compote)
- 1 tbsp lemon juice (for compote)
- Pinch of salt (for compote)
- 1 tbsp cold water (for compote thickening)
Instructions
- Make the crepe batter: In a blender, combine eggs, melted butter, milk, flour, sugar, and a pinch of salt. Blend until smooth and let rest for 10 minutes.
- Cook the crepes: Heat a non-stick skillet over medium-low heat. Pour about 1/4 cup of batter into the pan, swirling to coat thinly. Cook for 1-2 minutes until edges lift. Stack the cooked crepes.
- Prepare the cheese filling: In a medium bowl, mix farmer’s cheese, sugar, eggs, vanilla, lemon zest, and cornstarch until smooth and thick.
- Make the berry compote: In a small saucepan, combine berries, sugar, lemon juice, and salt. Cook over medium heat until berries burst. Mix cornstarch with cold water and stir into berries. Cook for 1 more minute until thickened. Let cool.
- Assemble the casserole: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish. Place a crepe in the center, spread 2 tablespoons of cheese filling, fold sides in, and roll up. Place seam-side down in the dish. Repeat with remaining crepes.
- Bake: Pour berry compote evenly over the rolled blintzes. Drizzle with melted butter if desired. Bake for 30-35 minutes until edges are golden and filling is set.
- Rest and serve: Let the casserole rest for 10 minutes before serving. Garnish with fresh berries and powdered sugar if desired.
Notes
If using ricotta, drain it well in a cheesecloth for at least 30 minutes to prevent a soggy casserole. Resting the crepe batter for 10 minutes prevents tearing. The casserole can be assembled the night before and refrigerated overnight before baking.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 320
- Sugar: 25
- Sodium: 250
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 45
- Fiber: 2
- Protein: 12
Keywords: blintz casserole, cheese blintzes, berry compote, brunch recipe, make-ahead breakfast, creamy cheese filling, easy crepes