skillet recipes

Green Beans with Lemon and Garlic

green beans, ends trimmed

olive oil

butter

garlic cloves, minced

red pepper flakes

lemon zest

Salt and black pepper

French omelets are smooth and sunny yellow with the filling rolled neatly inside. This is a western American-style omelet; the goodies are mixed up with the egg and given a good tanning in the pan.

Western Omelette

eggs

salt and black pepper

unsalted butter

green bell pepper,

red bell pepper,

scallions

white cheese (about 2 ounces),

In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside. 

Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl. 

Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set. 

Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all. 

There are a number of nuances in this recipe that help you overcome your biggest fear:  Making an Omelette!  

Note the technique for cooking the peppers softens them nicely (check the box of avoiding“hard vegetables”). Also note the recipe has you warm the omelette’s fill to temperature in the skillet first, then pour the whisked eggs on top and spend 30 or so seconds mixing constantly with a rubber spatula ... (presto!  Results in light, fluffy eggs as part of the finished omelette).   Some adds I made.  1 tsp garlic paste in peppers, 2 tbs Italian seasoning paste as well (the “cheater” tube available in the produce section)...

There is a football game on in the living room and my husband was eating his omelette with us at the dining room table. Usually he would eat fast and excuse himself. This time he sat and savored the meal. Thank you for providing these easy to follow recipes!-Heather

This is the best and easiest omelette technique ever.  Fast, delicious and comes out perfect every time.

For dinner tonight, try Ina Garten's classic Chicken Piccata recipe, from Barefoot Contessa on Food Network; don't forget the velvety lemon butter sauce.

Chicken Piccata

split (1 whole) boneless, skinless chicken breasts

all-purpose flour

water

bread crumbs

Good olive oil

lemon juice (2 lemons), lemon

dry white wine

lemon,

parsley leaves,

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

<span>OMG! Caper-gate! Chill people. Photos are like newspaper headlines: an editor selects them separately from the writer (or in this case, the chef). Ina clearly chooses not to use capers and I'm sure she would say, "if you want 'em, go and add them and enjoy!" She made HER recipe her way. The photo may have caused confusion but it's hardly a "caper of the century!" (see what I did there?!)</span><br />

I love capers, so was a little surprised there weren't any in this recipe, but I always put my faith in Ina, especially for her take on the classics.  It was perfect, just added capers with the butter at the end after the sauce reduced and it was amazing.  My entire family loved the recipe -- my son requested that I cook it for his upcoming birthday dinner.

Amazing. I love all her videos she's my app image. I would love to share in kitchen with her one day it would be a pleasure. She's My top chef her videos are so peaceful and beautiful. Thanks, chef.

My husband and I love this dish. Per his request, I make it once a week.

<div>Made this for dinner and it was delish! My husband loved that the chicken absorbed all the flavors!  I added capers! Thank you Ina!</div><div><br /></div>

My husband and I were in agreement--this was amazing! He said it was better than some of the meals we've had in restaurants. The sauce was amazing. Followed the recipe exactly; had tried a similar recipe before that was similar but in which you didn't coat the chicken. We both agreed this recipe was much better. Thanks Ina! 

Wonderful! 
Tip- My chicken breasts were quite thick so I cut them horizontally into halves creating 2 thin breasts each and then pounded as directed. 
Definitely have all items out and oven warmed up because this one moves quickly. 
Thanks for ALL of your wonderful, straightforward, precisely measured, reliable recipes. It feels good to create a delicious meal. ❤️

Ina darling, the more lemon, the better I like it. My husband bought me Cooking Like A Pro for Christmas last year. And you signed it!! I cherish it. Thank you for all your years of hard work for us!!

I am always so pleased when I cook a recipe from the” barefoot contessa”
The recipe was easy to follow and absolutely delicious. Ina Garten you are truly the best!
 

https://www.foodnetwork.com/videos/chicken-piccata-0105041

Ina Garten makes chicken piccata as the main attraction for Friday dinner.

Croque Madame Sandwich

flour

milk

bay leaf

kosher salt,

Parmesan

sourdough bread

Nonstick spray

Alexandra Guamaschelli's Croque Madame Sandwich as Seen On Food Network's Alex's Day Off

Make the bechamel sauce: In a small saucepan, melt 1 ounce butter over medium heat. Whisk in the flour and cook, stirring constantly, until you smell the flour and butter cooking, 2 to 3 minutes. Do not allow it to brown. Add the milk and bay leaf and cook, stirring from time to time, until the mixture thickens like a soup, 10 to 12 minutes. Remove the bay leaf and stir in the Parmesan. Transfer to a bowl to cool.

Arrange 4 slices of the bread on a flat surface. Top each with 2 to 3 slices of ham. Mix together half of the Gruyere cheese and the bechamel sauce. Taste for seasoning. Spread a little of the sauce on top of the ham and top each with another slice of bread.

Heat a large cast iron skillet and, when hot, add half of the remaining butter. Add 2 of the sandwiches and brown on one side, 2 minutes. Turn on the other side and brown 2 more minutes. Transfer to a baking sheet and repeat with the remaining butter and sandwiches. Spread the remaining bechamel on top of the sandwiches and top with the other half of the Gruyere cheese.

Wipe any crumbs from the cast iron skillet and spray with nonstick spray. Crack 4 eggs into the skillet, leaving a little room between each. (Alternatively, fry 2 at a time). While the eggs are frying, place the sandwiches under the broiler and broil until the top becomes golden brown, 1 to 2 minutes. Season the eggs with salt and top each sandwich with a fried egg. Serve immediately.

This was great!  I did, however, make the following changes:
-used almond milk (unsweetened) for the sauce
-made the sauce in the microwave, which is a pretty foolproof way to make a white sauce
-added some dijon mustard to the bread
-poached the eggs instead of frying (poached in water for 3 minutes)
-cooked all the sandwiches at once on a griddle

Will make this again -- better than the Croque Madame at the French bistro where we usually go for a taste of France...

This was fabulous! The crispy bread, salty and sweet ham, the gooey cheese, and creamy egg. oh my! I could taste that subtle taste of bay leaf in the bechamel. It was so filling!

This sandwich was delicious. Be cautious of how thick cut your bread is. I was only able to eat about half of my sandwich because the bread I used was a thicker cut. It was so good!!

I don’t make grilled ham and cheeses very often anymore, but I just might start with this recipe. I started to cook it on accident, so I finished it. Extremely easy, and I had only 8 slices of gruyere cheese, it turned out awesome still. Way easier than I thought it was. 

Very rich tasting.  Used smoked salmon we had smoked the day before and it was delicious.  Next time I will make 1/2 a sandwich per person with an egg since it was so filling &amp; rich.  Paired with a large green salad.

Looks fancey, but easy to make. My 4 year old requests this for dinner- thats how good it was!!! Get out a griddle to make for a large group &amp; buttering the outside of the bread makes it a faster process. I have ordered it in 2 resturaunts since I first made this recipe- they didn't stand a candle to this version!

Could classic chicken and rice be one of the most beloved comfort dinners to ever hit the plate? We think so. And to blow your mind even more, this version is made in just one skillet. Here we use bone-in, skin on chicken thighs which cook up in exactly the same time as the rice to guarantee juicy chicken. A quick broil at the end creates the perfect crispy skin and gives a little crunch to the rice and vegetables.

The Best Chicken and Rice

canola oil

paprika

carrots (about 12 ounces), sliced into 1/4-inch rounds

celery (about 9 ounces), sliced 1/4-inch thick

shallots

garlic,

thyme leaves, chopped

oregano leaves, chopped

lemon lemon juice

rice

chicken stock

chives

Food Network Kitchen’s The Best Chicken and Rice.

Preheat the broiler. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Toss the chicken with the paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl. Place the chicken skin-side down in the skillet and cook undisturbed until the skin is golden but not too dark, 4 to 5 minutes. Remove the chicken to a plate using a metal spatula and add the remaining 1 tablespoon oil to the skillet.

Add the carrots, celery and shallots to the skillet and cook, stirring occasionally, until softened but not yet turning golden, 4 to 5 minutes. Stir in the garlic, thyme, oregano, lemon zest, lemon juice, 1/2 teaspoon salt and a few grinds of pepper and cook just until you begin to smell the garlic, about 1 minute. Stir in the rice and cook undisturbed until lightly toasted, about 2 minutes. Pour in the broth, add 1/2 teaspoon salt and stir to combine, then add the chicken thighs back to the pan, skin-side up. Bring the liquid to a boil then cover, reduce the heat to a simmer and cook until the rice is tender and the chicken is cooked through, 15 to 20 minutes.  

Remove the lid from the pan and broil until the chicken skin is crispy and golden, 2 to 3 minutes. Sprinkle with the chives.  

Recipe requires a bit of a tweak.  Probably a typo.  I prepare ANY rice by using 1 (dry measuring cup) of rice to 1-3/4 (liquid measuring cup) of broth.  Tone down oregano according to YOUR taste buds!  I prefer only a trace amount of it &amp; a bit more of the garlic.  Perfect recipe as it is VERY quick &amp; easy for a practiced home cook/chef.  I also make something similar, more Hungarian style...by adding in 2 teaspoons of tomato paste along with peas, carrots &amp; mushrooms.  It is much more like a paprikas then &amp; if you add a packet of the (orange) Goya Sazon seasoning....every flavour will burst in your mouth!  Brilliant recipe!  Versatile as it lends itself to varietal methods of creating it!  Kudos!❤️❤️

Very tasty comfort food. My husband loved it. But I did what others recommended and used 1.5 cups of rice and 3 cups of broth. I also used half the thyme and oregano. It turned out perfectly—rice nicely cooked and just a bit saucy with great flavor. I will definitely make it again. 

The oregano was a bit strong and there was too much liquid for some reason, but this was delish and I will adjust and make again!!!

Came out really well— nice depth of flavor, but as everyone says there is too much liquid and it has to be cut. We did 1.5 cups rice and 3.3 cups broth. Doubled garlic and added some ginger too. And mushrooms. Was perfect!!! Why only do 1 cup rice? Do more and you’ll have more. (We kept chicken and veg the same). 

Loved this dish! Added about a handful of extra rice after reading some reviews about being too liquidy when done. Turned out just like the picture. Will be keeping this recipe for future dinners. 

This one's a hit! Loads of flavor, better than my own mother's recipe. 

I cut the liquid by about half,  even after an additional 10 minutes of cooking, the birds were still swimming. I followed the recipe to the letter and I look forward to tweaking the seasonings and making it my own.

All the best!

This is really good.  I used long grain rice which was perfect but as the other reviews commented, an adjustment needs to be made with the chicken stock.  I also think that thighs this way need more time than what was recommended even after browning well.   Next time I make this, I’ll add green olives.  It has a Spanish flare and I think they would be an amazing addition! 

After many years on this site, you'd think I'd have learned to check the comments before moving forward with the recipe!  I too questioned the amount of chicken stock, and considered adding Sazon Goya, but went for the recipe as written.  With dried herbs, I only used a tsp each of Thyme and Oregano.  I think the fresh would've added more flavor, and would definitely go that route if I make this again.  I would also cut back on the broth, and add a packet of Sazon Goya.  I ended up uncovering and cooking longer to cook off the excessive liquid.   I wouldn't say this is the "Best Chicken and Rice", but it certainly could be with some tweaking.   

Taste was great!  Agree the rice to liquid seems to be off. I did 1 1/2 C rice and it turned out well. Only problem was my rice to chicken ration was off (only did 4 thighs). Probably with 6 it would have been better proportioned. I found the oregano proportion to be fine but I used fresh not dried. 

I will make again with, as said with others, some adjustments.  

Very tasty but way too heavy on the oregano, and also incredibly soupy and mushy/overcooked rice, even after leaving it in an extra 15 minutes. Next time I will try doubling the rice to two cups and cutting the oregano down half. The dish is wonderfully zesty, and the chicken came out perfectly. There is promise- I won't give up yet!


A good friend of mine went to Israel and brought me back a delicious rub for meats. This is my attempt at replicating it. It works on anything and everything! Make extra and store in a cool, dry place for up to six months.

Israeli Spice Chicken

(1 1/2 palmfuls) sweet paprika

(1 1/2 palmfuls) ground cumin

(1/3 palmful) dried oregano

(1/3 palmful) coriander

(1/2 palmful), coarse kosher salt

boneless, skinless chicken breasts

Extra-virgin olive oil, for drizzling

pita bread,

Serving suggestions: Serve

(a couple of glugs) extra-virgin olive oil

cumin

coriander

Kosher salt

(3 turns around the pan) extra-virgin olive oil

(half a bundle) chopped fresh mint

flat-leaf parsley leaves (a couple of handfuls)

Kosher salt and pepper

vine ripe or small round red tomatoes

orange tomatoes

sweet onion, thinly sliced

(2 handfuls) flat-leaf parsley leaves, chopped

For the spice rub combine the paprika, cumin, oregano, coriander, crushed red pepper flakes, and kosher salt in a bowl. Place in a sealable jar, keep in a cool dry place for up to 6 months.

Place chicken in a shallow dish. Drizzle with extra-virgin olive oil to barely coat the meat. Rub chicken liberally with 4 tablespoons of the spice blend. Let stand 10 minutes.

Grill chicken 6 or 7 minutes on each side or until juices run clear.

Seed and chop the tomatoes and combine with onion and parsley in a shallow bowl. Combine oil, lemon juice, and spices in a small plastic container with a lid. Shake dressing to combine and pour over salad. Season salad with kosher salt and toss to combine well. Let stand 10 minutes and serve.

This was quite good. I would have like to have a stronger spice flavor to the chicken. I think next time, I might mix some of the rub with some oil and marinate the chicken in this in the fridge overnight and then rub it with more rub before grilling. I also made the zucchini with mint and parsley. very good side dish.

This is my new favorite spice rub. I made it originally for chicken, but I've been putting it on pretty much everything, including salmon and potatoes.  It's delicious. 

My son found the recipe, and helped me to make this dish.  It was easy to make and very
tasty!!!  

I was sifting through my 30 Minute Meals 2 book for something new to try.  This caught my eye and I am SO GLAD I tried it!   

If you skip the pita (which we didn't--I used the Hungry Girl 100 cal pita--very chewy and soft!, you have a very healthy dish.  
For the salad, I used regular tomatoes that looked good in the store (no Israeli tomatoes around here!, and I used just a small bit of fresh parsley since it's normally too strong for us.  I might try cilantro next time per some of the suggestions here.  We crammed it all into the pita and I served it with Rachael's yogurt sauce from another recipe (which is a STAPLE in our house when we make Mediterranean food!  Use the yogurt sauce from Rachael's Chicken or Lamb Patty Pockets recipe here.

We loved this dish so much!  It was quick and easy &amp; I have plenty of spice mixture on hand to make it again.  Can't say enough good things about it!

Wow was this tasty!  To save time, I just used some of the spice mixture made for the chicken in the salad dressing (instead of individually adding the ingredients).  I will DEFINITELY make this again (maybe tonight :)!

the title says it all, use fresh lemon juice

I made this tonight and it was too windy and the grill wouldn't stay lit so I broiled them and it was still amazing. I am making this again for sure. 

The spice was perfect, you could probably add more chili if you have the taste for it. This will be a regular for me!! Also, make extra of the spice mix, i sprinkled it over hummus and it tasted SO good :)

I've been making ths recipe for years, and it is definitely one of my very favorite recipes! At times, I make a huge batch of the rub, package it nicely in containers, and give it out as gifts with the recipe attached.  Thank you Rachael Ray. This recipe is  the BEST!  

This is a wonderful rub - It is delicious on pork tenderloin and on lamb chops!

Leslie

This is a great recipe and tastes better, I find, when cooked in a cast iron skillet and served hot tableside. I have also served this recipe for breakfast, brunch, lunch and dinner. Whether with jam and butter or fried chicken on the side, there are rarely leftovers!

Cast Iron Skillet Corn Bread

cornmeal

sugar

salt

baking powder

baking soda

buttermilk

eggs, lightly beaten

unsalted butter, melted

Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.

In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.

Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

I made this recipe many times before commenting. Short answer, love it!  This is now my go-to corn bread recipe. I have thrown away all other corn bread recipes.  No tweaking of ingredients needed. Only thing I recommend is to flip it out of the pan once cooled. Do not store in skillet otherwise it will develop a metal taste. 

Tweaked mine a bit, being from the south and wanting more kick. Tbsp of bacon grease went in with the skillet at 425*. Half as much sugar, added 8oz. shredded sharp cheddar, one 4 oz. can hot green chilis, one 14.75 oz. can of cream corn, and only 1/3 cup of buttermilk. No butter in recipe...used 2 tbsp melted bacon grease. Did I mention this is a southern recipe? This is awesome as a side with chili, ham and collard greens, or just alone. Freezes well.

Yes. Easy and foolproof. I used all buttermilk and added fresh corn and a diced jalapeno (minus seeds). 

I made this with regular (not coarse) cornmeal and I used the fancy European style butter... It was a thing of beauty. Best I've ever had. So easy and amazing. It was my third time making it. I don't care for the grittiness of the coarse cornmeal. This is perfect now.

It's amazing that people don't bother to carefully read the recipe and then question the heat of the oven! Notably, it says PREHEAT the oven with the skillet in it to 425 degrees (what's difficult about that). Then: Reduce heat to 375 when you put the batter in to bake!  This is crystal clear, isn't it?? The cornbread is EXCELLENT.  Thanks for this recipe!

This was awesome cornbread!   Kept my temp at 425 the whole time because I forgot to turn down but did not hurt it all.  I put double the sugar because that’s the way we like it. Used the whole stick of butter in the batter.   Used bacon grease to oil the cast iron skillet I used 10 inch that is all I had and it was sooo good.  Even my husband who is not a fan of cornbread loved it.  Guilty pleasure is taking a smear of peanut butter on it.  Good with anything.  Definitely a keeper 

Have to join the rest of the fans of this recipe. Made it to go with our July 4th barbecued ribs and tequila lime chicken. Never got so many compliments on corn bread!! Made recipe as written except as another reviewer mentioned, increased the recipe to 1.5 to accommodate my larger cast iron skillet. Thanks Alex!!! Will definitely be adding this to my faves!!

I made this cornbread tonight. It was very, very good. It will be my only cornbread recipe from now on! I did keep the oven temp at 425 degrees, like in the video.  I baked it about 17 minutes..

Absolutely delicious, light and fluffy.  I've made other cast iron skillet corn bread recipes but they were either dense or lacked the flavor that this one has.  We didn't have any whole milk or buttermilk so I substituted 1/3 C almond milk (unsweetened) and 2/3 cup plain Greek yogurt  mixed with 1/3 C plain  almond milk for the buttermilk and it turned out great!  As someone else said, this is a "keeper".  It was the perfect compliment for the bean and ham hock soup I I made today too .<br />

Finally found the "keeper"  cornbread recipe.  I reduced sugar to 1 Tbsp. because we don't like sweet cornbread and made my buttermilk with whole milk and 1 Tbsp.  distilled white vinegar.  This will be used in my Thanksgiving cornbread dressing (if there's any left after I keep pinching off a "taste."  

https://www.foodnetwork.com/videos/alexs-iron-skillet-cornbread-0239173

A cast-iron skillet gives Alex Guarnaschelli's cornbread a crunchy crust.

Alex's Iron-Skillet Cornbread

Blueberry Blintzes

unsalted butter, melted,

Cheese Filling, recipe follows

Blueberry Sauce, recipe follows

ricotta cheese

cream cheese

confectioners' sugar

blueberries

cornstarch

lemon, juiced

unsalted butter,

Confectioners' sugar,

Food Network Tyler Florence Blueberry Blintzes

Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite.

Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds, until the crepe batter sets. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds. The art of flipping a crepe in the air takes practice, so make sure no one is looking when you get the first one going. If this intimidates you, use a heatproof rubber spatula to loosen and flip the crepe. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out. This makes 10 crepes.

Assembly: Preheat the oven to 400 degrees F. Forming the blintzes is kind of like making burritos. Spoon 1/4 cup of the Cheese Filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the blintzes for 2 minutes per side until crisp and golden.

Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets. Using a spatula, transfer the blintzes to serving plates. Spoon the Blueberry Sauce on top, dust with confectioners' sugar, and serve right away.

Serve with chopped banana and remaining Blueberry Sauce. Sprinkle with powdered sugar and serve.

In a food processor, combine the ricotta cheese, cream cheese, confectioners' sugar, lemon zest, and egg and blend until smooth. Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes.

Combine the butter, blueberries, sugar, cornstarch, and lemon juice in a small pot over medium-high heat. Bring up to a low boil and stir gently until the berries break down and release their natural juices. The consistency should remain a bit chunky. It will thicken up when it cools down slightly.

I’ve made savory crepes many times over the years, but this was my first time making blintzes, really wonderful. My husband gets to choose what he wants for breakfast on the weekends, and he’s always joking and coming up with fancier breakfast fare than the usual eggs and bacon or sausage. He’s said “blintzes” a few times so I thought I’d surprise him, he loved them!  I’m just glad I mixed the batter and the filling last night, would have been an even longer morning in the kitchen, lol. 

Made 'em, loved 'em.  Family said "More more more please"!

My husband made these for Brunch!  With two people the work didn't seem so much!  We had left overs so I put them in fridge to re heat in a day or so. BONUS. I will definitely make these again maybe around the Holidays   

I am the chef at Log Spirit B and B and receive many compiments and request for this recipe. Thanks for another wonderful recipe! 

i haven't had a blintz this good since... well... EVER! i made a double batch of these for mother's day brunch and we didn't have a single one left! they were simply amazing. worth every second of work and i'll be making them again!

When making crepes, I make two or three batches at a time, then freeze them, flat with parchment paper between each, then stacked into freezer bags (about a dozen fit per gallon sized bag).  When I want to make anything with crepes, especially Tyler's Blintzes, I remove the quantity of crepes I'm going to use, and either let thaw at room temp, or zap them for 30 seconds (individually) on high in the microwave.  Doing the crepes ahead like this cuts your prep time for breakfast down to not much more than it takes to make the coffee!.  Thanks Tyler, I've used more Tyler Florence Ultimate recipes than any other Food Network Chef (Ina is a close second).  For those who really love Tyler's recipes, check out his Ultimate Beef Wellington.  It is VERY labor intensive, but the results are SOOOO worth it.  The first time I made the Wellington, as I cut the most perfectly cooked piece if meat and put it in my mouth, even I let out a groan of pleasure from the taste and texture.  The recipe sounds complicated, and it is not for the absolute novice home chef, but just mastering a few techniques and results you'll acheive will give you tremendous confidence in the kitchen.  The meat is expensive - for those who own a business, you may be able to join your local restaurant supply outlet (where many small restaurants buy their food).  There I was able to purchase an entire 7lb beef loin for $30.  The same cut, in the grocery store was over $80.

I have tried many receipes for blintzes. Tyler's tip on letting the batter rest for an hour so it isn't rubbery really made a difference. The blueberry sauce is really great--not oversweet like pie filling. I make the filling the night before. My husband noticed it was a different receipe without my telling him!

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