I have always been a super fan of cheesecakes… and everything related with cheese. I love it, at my parents home we looked like mice. It was always a good time to eat cheese. I haven´t made cheesecakes from long time ago, so when I saw this Cheese Blintz Soufflé I felt in love and had to make it immediately!
It is a great recipe, I think that it join each element to make a perfect afternoon weekend: crepes, cheesecake, custard… I think it would only need a good film and a blanket!
Today I share a song of Kings of Convenience that I like too much, I hope you too 😉
This recipe is from one book of my last Christmas presents, that I hadn´t recommended yet, “The Seasonal Jewish Kitchen” of Amelia Saltsman. It is a fantastic book, a jewel from Jewish cuisine in which you can find seasonal recipes. Behind each recipe you can find a personal story or from her family, I think this makes a closeness with the reader. I´m sure you will love it the way I do.
In her book, she shares that this recipe is from her mother in law childhood cookbook that 3 versions were included. Amelia give us her own version with layers of crepes topping with soufflé.
Is there any way to make a perfect Cheese Blintz Soufflé?
Of course 😉
- Crepes must be thin, the more the better. Sauce pan must be hot when you pour the batter and work fast to distribute over the surface. I made crepes twice, first time I got 9 crepes and second 16 crepes… don´t give up!
- Can we make crepes in advance? Yes, of course! In fact it will take time make them, so a good option would be make them the afternoon before. Once they are cool, cover with plastic wrap and refrigerate overnight.
- Amelia says in her book that it is possible to refrigerate assemble cake until next day, crepes with filling. This way you can bake early in the morning. I don´t make it this way.
- Original presentation is in a 8-inch square pan. I decided to use three round cake pans.
- It can be served with jam, confiture, fresh fruits, caramel… what you wish!
CHEESE BLINTZ SOUFFLÉ:
FOR THE CREPES:
16 crepes make in a 6-7 inch iron skillet.
- 2 large eggs
- 3/4 cup (180 g) whole milk
- 1/4 cup (60 g) water
- 3/4 cup (95 g) pastry flour
- 1 Tbsp (15 g) sugar
- 1/4 tsp salt
- 4 Tbsp (55 g) melted butter
FOR THE CHEESE FILLING:
- 12 oz (340 g) cream cheese
- 4 oz (115 g) crème fraiche
- 1 large egg
- 2 Tbsp (30 g) sugar
- 1/2tsp salt
- 1/2 tsp cinnamon powder
FOR THE CUSTARD:
- 2 large eggs
- 3 Tbsp (45 g) sugar
- 5.3 oz (150 g) crème fraîche
INSTRUCTIONS:
Make the crepe batter.
- Melt butter and let cool.
- In a large bowl add eggs, milk, water, salt, sieved flour and 2 Tbsp of melted butter, mix until combined. You can use a blender, if you wish.
- Cover with plastic wrap and refrigerate for 1 hour or overnight.
Make crepes.
- Remove the batter from the fridge and stir to reblend.
- Preheat a 6-7 inch pan or iron skillet over medium high heat.
- Once pan is warm, brush with melted butter and pour a little a mount of batter. Quickly tilt the pan to distribute the batter over the pan surface. We can use the bottom from the spoon to distribute batter. We must make a thinly crepe. To know roughly the amount to add, divide the total batter into 16 parts.
- Cook until the edges turn golden brown and looks crispy, about 1-2 minutes. Flip and cook 1 minute more.
- Remove from the pan and repite with the remaining batter to make all the crepes.
- Use melted butter only as needed to keep the crepes from sticking.
Make cheese filling.
- In a medium bowl add all ingredients and stir until smooth. You can use a blender if you want.
- Set aside.
Assemble Cheese Blintz Soufflé.
- Preheat oven 350ºF.
- Grease 3 round cake pans, 4.7 x 1.6 inches with melted butter. We need 4 crepes for each cake pan.
- Lay one crepe and pour some of cheese filling, cover with one crepe, spoon cheese filling again, cover with another crepe, more cheese filling and finally one crepe.
- Repeat the process with the other two cake pans.
Make the custard.
- In a medium bowl whisk eggs with sugar until thickened.
- Add crème fraîche and whisk lightly until combined.
- Pour the mixture over 3 cake pans. We will get a few remaining batter…
Bake Cheese Blintz Soufflé.
- Bake for 55 minutes, in the last 2 minutes heat the broiler and let until golden brown. No more! or it will be burnt.
- Remove from the oven and let cool completely onto a rack.
Serve…
- Unmold cakes, it will be too easy.
- Serve with blueberry jam, orange, fruits compote, fresh fruits… or simply this way.
- Enjoy it too much!
PRESERVATION: Refrigerate in an airtight container for up 5 days. At home were only one day and a half…
I promise this cake is absolutely amazing! You can make it in advance to make easier a family or friend meal or dinner.
If you prefer an individual presentation, you can use a smaller sauce pan and assemble in a small ramekin, for example. It could be an awesome presentation 😉
Enjoy weekend, see you on Monday!
Eva
