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 — A Cozy, Shareable Dessert
Layers of thin crepes cradle a lemon-scented ricotta and cream cheese filling, baked with a tangy sour-cream topping and brightened by a raspberry compote for a dessert that feels both elegant and everyday.
This casserole is the kind of dessert that arrives at the table warm and comforting, with the light chew of crepes giving way to a lusciously smooth cheese filling. The ricotta and softened cream cheese blend into a sweet, silky center flecked with lemon zest and plump raisins; when the sour-cream topping browns at the edges it adds a pleasant tang that keeps the sweetness in balance.
It’s an ideal recipe for kosher home cooks who want a showstopping dessert without fuss. The batter is straightforward — whisked milk and eggs into flour, rested for a short ten minutes — and cooks quickly in an 8–10 inch nonstick skillet to yield about 8–10 delicate crepes. Layered into a baking dish and given 45 minutes in the oven, the casserole comes out golden on top and utterly spoonable underneath.
Make-ahead notes: the crepes and the cheese filling can be prepared a day ahead and refrigerated, and a bright raspberry compote (or any seasonal berry sauce) keeps well and wakes up the dish with acidity and color. Reheat the assembled casserole briefly so the topping is warm and slightly bubbling, then serve with spoonfuls of compote alongside for contrast.
Sam Rivera of Sabbath Table Studio designed this with realistic pantry staples in mind — flour, eggs, milk, ricotta, and a bit of butter and sugar — so you can pull it together for a weeknight dessert or a holiday table. It’s cozy, textural, and forgiving: tender crepes, creamy filling, and a tart-sweet finish that invites sharing.
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