Description
Ina Garten’s Blintz Casserole brings classic Jewish comfort to breakfast tables with luxurious cream cheese and sweet berry essence. Delicate layers of silky pancakes meld perfectly with rich custard, offering a delightful morning indulgence you’ll savor to the last delectable bite.
Ingredients
Scale
Main Ingredients:
- 3 cups (24 ounces) ricotta cheese
- 8 ounces mascarpone cheese
- 4 extra-large eggs
- 2 extra-large eggs
- 1 ⅓ cups all-purpose flour
- 1 ¼ cups milk
Dairy and Flavor Enhancers:
- 4 tablespoons (½ stick) unsalted butter, melted
- 2 tablespoons sour cream
- 2 tablespoons sugar
- ⅓ cup sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure vanilla extract
- 1 tablespoon grated lemon zest (2 lemons)
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon freshly squeezed lemon juice
Leavening and Seasoning Agents:
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
Blueberry Sauce Ingredients:
- ¾ cup freshly squeezed orange juice (3 oranges)
- ⅔ cup sugar
- 1 tablespoon cornstarch
- 4 half-pints fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C). Generously grease a 9-inch by 13-inch (23 cm by 33 cm) baking dish with butter to prevent sticking.
- Combine all batter ingredients in a food processor fitted with a steel blade. Pulse until the mixture becomes completely smooth and uniform. Alternatively, use an electric mixer for blending. Transfer 1 of the batter (approximately half) into the prepared baking dish. Bake for 10 minutes or until the batter sets and becomes slightly firm.
- In a large mixing bowl, whisk together ricotta cheese, mascarpone cheese, eggs, and sugar until well incorporated. Gently fold in salt, vanilla extract, fresh lemon zest, and lemon juice, ensuring all ingredients are evenly distributed. Carefully spread the cheese filling over the pre-baked pancake layer.
- Delicately pour the remaining pancake batter over the cheese filling, creating an even top layer. Return the pan to the oven and continue baking for 35 to 40 minutes, or until the surface turns a light golden brown and the filling appears mostly set.
- Remove from the oven and allow the blintzes to rest for 10 to 15 minutes, which helps the filling stabilize. This resting period ensures cleaner, more precise slicing.
- For the blueberry sauce, combine orange juice, granulated sugar, and cornstarch in a medium saucepan. Bring the mixture to a gentle boil, stirring occasionally. As the sauce thickens and becomes translucent, add fresh blueberries and simmer for 4 to 5 minutes.
- During the final moments of cooking, some blueberries will naturally break down while others remain whole, creating a vibrant, textured sauce. Finish by stirring in lemon juice and zest. Allow the sauce to cool slightly before serving alongside the warm blintzes.
Notes
- Swap frozen berries for fresh ones to elevate the sauce’s vibrant taste and silky consistency.
- Whisk batter thoroughly to eliminate potential clumps, creating a velvety smooth texture.
- Customize sweetness levels by tasting the blueberry sauce, balancing tartness with subtle sugar notes.
- Monitor baking time closely, preventing dryness and maintaining the casserole’s luscious moisture.
- Allow the dish to rest briefly after removing from oven, letting flavors harmonize and ensuring safe, comfortable serving temperature.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 8
- Calories: 475 kcal
- Sugar: 22 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 185 mg