What a lineup! Cooking With Caitlin has tips and tricks to turn a great crepe recipe into the blintz bliss. (Photo by Cara Hummel Photography)
CINCINNATI - WCPO is pleased to welcome food blogger Caitlin MacEachen Steininger as a contributor. She has been tickling the food fancy of her family and friends since third grade. Check back each Monday for a new recipe!
Never mind the Easter Bunny: These homemade blintzes are the reason I am able to make it through 40 days of Lenten sacrifice.
For as long as I can remember, they have been the highlight of my family’s Easter morning menu. Served beside a pair of lamb chops hot off the grill, there’s not a tastier way to bless the spring holidays. Add them to your family’s celebration spread this weekend.
Start with five simple ingredients in your kitchen right now: eggs, milk, water, flour and butter.
Become a WCPO Insider to get the full recipe and read Caitlin's tips and tricks about easy and casual options for cooking up blintz bliss.
CINCINNATI - Never mind the Easter Bunny: These homemade blintzes are the reason I am able to make it through 40 days of Lenten sacrifice.
Start with five simple ingredients in your kitchen right now. The, check out the video to see how to make the crepes that will become the base for your blintzes.
WATCH: How to make Caitlin's crepes
Next: Fill, crisp, and top the crepes
Prep Time: 30 minutes Cook Time: 45 minutes Yields: 15 individual blintzes
Tips + Tricks:
For ease of entertaining on Sunday morning, make the crepes and filling up to a day in advance. Layer the crepes with parchment paper between each one, and store in the fridge with the filling. You could even assemble the elements into blintzes in ahead of time: place them on a cookie sheet lined with parchment paper, cover in plastic wrap, and keep refrigerated until you are ready to crisp them for service.
Put a casual spin on this extra special recipe for any given Saturday by substituting good ol’ fashioned white bread for the crepes (pictured above): Sandwich the cream mixture between 2 slices of white bread. Whisk together three eggs and a splash of milk. Dunk the sandwiches into the egg mixture and crisp in a buttered sauté pan until the eggs are cooked. Top with melted fruit jam.
(Photos by Cara Hummel Photography)