Broccoli alfredo blintz souffle
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Broccoli Alfredo Blintz Souffle


  •  12–14 Golden Potato Blintzes
  •  4 tablespoons butter
  •  4 tablespoons all-purpose flour
  •  2 and 1/2 cups whole milk
  •  3/4 cup grated parmesan cheese
  •  1/2 cup broccoli florets, cut into small pieces
  •  1/4 teaspoon ground black pepper
  •  1/2 teaspoon salt (or more to taste)


  1. Heat oven to 350 degrees Fahrenheit.
  2. Heat butter in a pot, until melted. Add in the flour and whisk until clumps form. Slowly pour in the milk while whisking. Continue whisking as the milk comes to a simmer. Cook for one minute, until the sauce has thickened and coats the back of a spoon. Turn off the heat and stir in the parmesan cheese and broccoli florets. Set aside.
  3. Place the blintzes in a single layer on the bottom of a nine- x 13-inch pan. Pour the sauce over the blintzes. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes. Broil for two to three minutes if desired.