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Ina Garten Blintz Casserole Recipe

Ina Garten Blintz Casserole
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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.

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.

Find it online: https://inagartencooks.com/ina-garten-blintz-casserole/