Originally this dish consisted of topfenpalatschinken (Hungarian cheese crêpes) baked in a rich custard. This variation skips the time-consuming process of making blintzes. Double the recipe and bake in a 13-by-9-inch baking pan.
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
Batter:
Filling:
Preparation
Step 1
1. Preheat the oven to 350°F (325°F if using a glass pan). Grease a 9-inch square baking pan.
Step 2
2. To make the batter: In a blender, food processor, or large bowl, beat together all the batter ingredients until smooth.
Step 3
3. To make the filling: Combine all the filling ingredients.
Step 4
4. Pour half of the batter into the prepared pan, drop the filling by heaping tablespoonfuls over the batter, then carefully top with the remaining batter (the layers will mix a bit). The loaf can be covered and refrigerated for up to 24 hours. Return to room temperature before baking.
Step 5
5. Bake until puffed and lightly browned, 50 to 60 minutes. Serve warm, accompanied with a fruit sauce or fresh fruit if desired.
