Ina Garten Blintz Casserole Recipe
Ina Garten’s Blintz Casserole is a baked dish inspired by classic Jewish blintzes. Instead of individual pancakes stuffed with cheese, this casserole features layers of a batter and sweet cheese filling, creating a creamy, custard-like dessert or breakfast dish.
- Prep Time: 20
- Cook Time: 50
- Total Time: 1 hour 10 minutes
- Yield: 6
- Category: Main Course
- Method: Baking
- Cuisine: Jewish-American
Ingredients
For the batter:
- Eggs: 3 large.
- Milk: 1 cup.
- Unsalted butter: 1/4 cup, melted.
- All-purpose flour: 1 cup.
- Sugar: 2 tablespoons.
- Vanilla extract: 1 teaspoon.
- Salt: A pinch.
For the filling:
- Cream cheese: 8 ounces, softened.
- Ricotta cheese: 1 cup.
- Sugar: 1/2 cup.
- Eggs: 2 large.
- Lemon zest: 1 teaspoon.
- Vanilla extract: 1 teaspoon.
Instructions
Step 1: Preheat the oven
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
Step 2: Make the batter
- In a mixing bowl, whisk together eggs, milk, melted butter, flour, sugar, vanilla extract, and salt until smooth. Set aside.
Step 3: Prepare the filling
- In a separate bowl, beat the cream cheese, ricotta cheese, sugar, eggs, lemon zest, and vanilla extract until creamy and smooth.
Step 4: Assemble the casserole
- Pour half of the batter into the prepared baking dish, spreading it evenly.
- Gently spoon the cheese filling over the batter, spreading it evenly without mixing the layers.
- Pour the remaining batter over the cheese filling, ensuring it covers the filling completely.
Step 5: Bake the casserole
- Place the dish in the oven and bake for 45–50 minutes, or until the top is golden brown and the center is set.
Step 6: Cool and serve
- Let the casserole cool for 10 minutes before slicing. Serve warm or at room temperature with your choice of toppings.