Tender crepes filled with a sweet, creamy ricotta and cream cheese filling, baked under a tangy sour-cream topping until golden and served warm with a bright raspberry compote.
Golden Cheese Blintz Casserole — Crepe Comfort in a Baking Dish
All the delicacy of hand-folded blintzes without the fuss: thin crepes filled with a lemony ricotta–cream cheese mixture, baked under a tangy sour-cream crust and finished with bright raspberry compote.
Think of this casserole as the tidy, shareable cousin of individual cheese blintzes. Thin, tender crepes cradle a lusciously smooth filling—ricotta and softened cream cheese whipped with sugar, eggs, vanilla and a lift of lemon zest—while raisins tuck into the mixture for little bursts of chew. A sour-cream topping browns to a delicate golden skin that cuts the sweetness and gives each spoonful a silky, slightly tangy finish.
Practical cooks will appreciate how quickly it comes together. The crepe batter only needs a brief rest (about 10 minutes) before you cook paper-thin rounds in an 8–10 inch nonstick skillet—about 1/4 cup of batter per crepe yields roughly 8–10 crepes. Stack, fill, and arrange them in a baking dish; once the tray is in the oven the kitchen fills with caramelized dairy aromas while the interior sets.
Serve warm with a simple raspberry compote spooned over each portion—the bright, tart fruit slices through the richness and makes the dish feel festive. The casserole is forgiving to make ahead: assemble and refrigerate before baking, or reheat leftovers for an easy, comforting dessert. Makes about four generous servings.
Ingredients
How to Make Cheese Blintz Casserole Dessert Meal Tray
- Make the crepe batter: whisk the flour, 1 tbsp sugar, and 1/4 tsp salt in a bowl; in another bowl whisk 1 cup of the milk with 3 eggs and 2 tbsp melted butter, then gradually whisk the wet into the dry until smooth.
- Let the batter rest 10 minutes while you prepare the filling, then heat a nonstick 8-10 inch skillet over medium and lightly brush with 1/2 tbsp melted butter.
- Cook thin crepes: pour about 1/4 cup batter into the skillet, tilt to cover the surface, cook until edges lift and underside is lightly golden (30–45 seconds), flip briefly, stack finished crepes on a plate; you should have about 8–10 crepes.
- Make the cheese filling: in a large bowl beat the ricotta, softened cream cheese, 1/2 cup sugar, 2 eggs, 1 tsp vanilla, and the zest of 1 lemon until smooth; stir in the raisins.
- Assemble blintzes: place about 3–4 tablespoons of filling near the edge of each crepe, fold sides over and roll into tight cylinders, and arrange seam-side down in a buttered 9x9-inch baking dish.
- Whisk the sour cream with the remaining 1 tbsp sugar and 1 beaten egg, spread this tangy topping evenly over the rolled blintzes and dot the surface with remaining 1 tbsp melted butter.
- Bake at 350°F (175°C) for 30–35 minutes, until the topping is set, edges are lightly browned, and the casserole is bubbling at the sides.
- While the casserole bakes, make a quick raspberry compote by simmering the frozen raspberries with 1 tbsp sugar and 1 tsp lemon juice in a small saucepan over medium for 6–8 minutes until saucy; cool slightly.
- Let the casserole rest 10 minutes before cutting into 4 portions; serve warm spooned with the raspberry compote.
Recipe Card
Cheese Blintz Casserole Dessert Meal Tray
Tender crepes filled with a sweet, creamy ricotta and cream cheese filling, baked under a tangy sour-cream topping until golden and served warm with a bright raspberry compote.
- Prep
- 30 min
- Cook
- 45 min
- Servings
- 4
Ingredients
Instructions
- Make the crepe batter: whisk the flour, 1 tbsp sugar, and 1/4 tsp salt in a bowl; in another bowl whisk 1 cup of the milk with 3 eggs and 2 tbsp melted butter, then gradually whisk the wet into the dry until smooth.
- Let the batter rest 10 minutes while you prepare the filling, then heat a nonstick 8-10 inch skillet over medium and lightly brush with 1/2 tbsp melted butter.
- Cook thin crepes: pour about 1/4 cup batter into the skillet, tilt to cover the surface, cook until edges lift and underside is lightly golden (30–45 seconds), flip briefly, stack finished crepes on a plate; you should have about 8–10 crepes.
- Make the cheese filling: in a large bowl beat the ricotta, softened cream cheese, 1/2 cup sugar, 2 eggs, 1 tsp vanilla, and the zest of 1 lemon until smooth; stir in the raisins.
- Assemble blintzes: place about 3–4 tablespoons of filling near the edge of each crepe, fold sides over and roll into tight cylinders, and arrange seam-side down in a buttered 9x9-inch baking dish.
- Whisk the sour cream with the remaining 1 tbsp sugar and 1 beaten egg, spread this tangy topping evenly over the rolled blintzes and dot the surface with remaining 1 tbsp melted butter.
- Bake at 350°F (175°C) for 30–35 minutes, until the topping is set, edges are lightly browned, and the casserole is bubbling at the sides.
- While the casserole bakes, make a quick raspberry compote by simmering the frozen raspberries with 1 tbsp sugar and 1 tsp lemon juice in a small saucepan over medium for 6–8 minutes until saucy; cool slightly.
- Let the casserole rest 10 minutes before cutting into 4 portions; serve warm spooned with the raspberry compote.
Nutrition
- Carbohydrates
- 67
- Saturated Fat
- 18
- Sodium
- 650
- Fiber
- 2.5
- Unsaturated Fat
- 22
- Protein
- 26
- Fat
- 41
- Cholesterol
- 230
- Trans Fat
- 0
- Calories
- 805
- Sugar
- 34