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Prijesnac ~ Serbian Cheese Soufflé October 8, 2008

Posted by Paula Erbay in Main Dishes.
1 comment so far


A funny thing happened on the way to an article I was researching.  The recipe that we (my mother and I) have been attributing to Helen for the past 25 or 30 years, is NOT Helen’s.  In fact, she said “Oh no, I never use mozzarella in my prijesnac.  Mozzarella would ruin it”.  Well, this recipe has a ½ pound of mozzarella!  So, we know it did not come from Helen – Mom now says maybe it was Evie’s, and maybe she got it at one of Helen’s Potluckers’ luncheons.    Well, I followed that lead, and it was not Evie’s. 



Whoever changed the recipe to include mozzarella, I thank you, it is delicious.  It can be served as a Vegetarian entrée; at brunch with fresh fruit; or, cut into small squares, as part of a buffet. 


As for the name of the dish, Prijesnac: I have seen it spelled prijesnac, presnac, priyesnats, prjsnac.  It would originally have been written in Cyrillic, so with translations into the Latin alphabet, and regional differences in dialect, we have many spellings.


1          pound            Monterrey Jack Cheese – diced

½         pound            Mozzarella Cheese – diced

6          Tablespoons Butter, unsalted

5          large               Eggs

1 ½      Cups              Flour, All-purpose

2          Cups              Milk, whole

            Dash              Salt

            Dash              Cayenne (optional)


Preheat oven to 375˚F


Melt the butter in a 9 x 13 inch Pyrex casserole pan (I place it in the oven while it is preheating).


Beat the eggs with a dash of salt and cayenne (if using).  Add flour, milk, all but 2 tablespoons of the melted butter, and the cheeses.  Mix all together.  Pour mixture into the middle of the Pyrex pan.  The remaining melted butter will create little “pools” around the edges.


Bake at 375˚F for about 45 minutes.  It should rise and be golden on top.


Let set a few minutes prior to cutting into squares and serving.

Perfectly baked Presnac

Perfectly baked Prijesnac


Click here to read the article about “The Potluckers”