I LOVE how she explained why she was doing and using what she did when making the Blintzes. Like when she said to put half of the flour mix into the liquid. And when she told us WHAT the butter does when you add it. I love learning the "why's" that so many people do not explain. I learn so much on here. So many people don't like all the conversation in youtube videos-but I love all of the information and conversation. Thank you!

I’ve been watching you ladies cook for years. I can thank you for helping me successfully thirst trap people on social media when I post pics of the food I have created after following one of your recipes.

I'm in the UK and I've never seen either of these recipes before - but I'm gonna make them this weekend! Thanks so much, love you guys!

OMG the crumb cake looks amazing.

I am sorry, but it just won't stop making me chuckle a little inside that Bridget is amazed, fascinated, & made hungry by anything and everything that comes out of the oven. (😘) Bridget & Julia are the perfect "Main Presenters" for this Series. Their enthusiasm for food, presentation skills, & personalities make people, who consider themselves "Amateur Chefs", want to push their boundaries. There's never a problem with that. My best example would have to be... baking. I'm bad at it, really bad. I can follow a recipe... & the dish comes out perfect. I can follow a formula, even with KZfaq to guide me with visual examples of what to do, & I'll bomb... BIG TIME. And, I have baking in my blood (Great-Grampa on Mom's side (he had a bakery in the "Old Country": Poland) BUT... I've been inspired! I JUST may purchase a small, used stand mixer & start small with some of the simpler formulas. Now recipes, I'm all over those. Just like Bridget, I'm all about the meat. Beef: yep. Chicken, turkey, game hens: yes, yes, & yes, please. Pork (in any/all of its forms: OH...YEA, BABY! Keep up the wonderful work, everyone. The shoes are absolutely beautiful and I love it. Cheers & God Bless.

The crumb buns reminded me of crumb cakes I used to get growing up in NJ and of course Entenmann’s coffee cake. Might make it for my U.K. family as a taste of their mom’s homeland!

I learn so much watching y’all!! Cooking, fun facts as well as what products are best, Thank y’all for sharing!

My grandmother taught me about Huckleberry Blintz topping. Probably because she lived in Central Illinois, and huckleberries are easier to get. But any good frozen berry works. And don't forget mini blintzes. More work, but extra fun at parties. Make the pancake with a smaller pan and only 1 tablespoon of filling. They are easier to eat in 1 to 2 bites, and are easier to eat in a grazing table.

The perfect, perfect coffee cake. Thank you so much. I'm going to make this ASAP.

I learned that salt and yeast should not come into direct contact with each other...that when adding to the bowl, to place the salt on one side and the yeast on the other...and after mixing it was ok that they'd touch because the flour and other ingredients buffered salt's degenerative effect on yeast.

Both look terrific. Thank you.

Bought the newest cookbook because of this tutorial. I’ve made them twice and they are just as I remembered them growing up in NJ. The second time I doubled the cake part (cause I like the cake) and it was delicious. Thanks ladies

Made the blintzes. Exactly 12. It does take awhile but with delicious results. Crispy, creamy, savory and sweet. Thank you for sharing.

I love love watching you guys on here and on tv !!! I just would love if y’all started cooking Low Carb recipes 🙏🏽 Love you guys, take care !

Love these videos. Thanks

WOW, These look AMAZING What a great holiday dessert, I Just Subscribed!!!! Thank you Ladies

Miam! Je vais certainement faire cette recette 😋👌 Merci

I make the crumb cake often, it tastes as close to B&W Bakery as I can get since I now live 4 hrs away instead of 15 minutes! Very good recipe.

I love crumb cake!! Definitely going to give this recipe a try.

born and raised in Jersey and we always called them crumb buns.

I have not had a good bagel or a good crumb bun since I moved from NJ to WA. I really have to bake them myself. Thanks for the true crumb bun recipe!

It's such a lovely idea - to have something in the freezer. just in case.... in our parents' day, friends and relatives dropped in, unannounced and there was genuine festive, hospitality and a quick make-shift spread of some sort...nowadays everyone stays home gaping at FB, and/or has a laundry list of dietary don'ts: sugar, gluten, nuts.

I love Blintz's more than anything. Never knew how to make them. I willl be trying this.

The delicious crumb cake we used to get on Long Island NY had almond flavor in the crumbs. It was fabulous!! My new favorite non-stick pan has ceramic coating (not hydrocarbon-based). The coating has held up beautifully for over 5 years. Has a very comfy handle, too. Made by GreenPan.

Man that crumb bun looks delicious... where's my coffee?

Those blintzes tho!!! 💕🤤💕🤤

Love this video!

Oh my- oh my-crumbs galore! Made it exact=Best🎉-for my diabetics-I used real brn sugar&even measure (swerve) white sugar over a thinner layer&made a strawberry sauce frm an older recipe of yours-Your two shows are the best on tv-even to drean on when I had %of what I needed to make them '21

I love Bridget and Julia!

LAN is my fav chef on this show. She’s also beautiful.

I have a SCAN PAN branded nonstick pan and it's the most delish amazing pan I've ever used! you can use metal utensils in it, I've been using it for 5 years and still no scratches on the nonstick coating.

yum and easy

Great crumb bun recipe! Now brew a big pot of coffee and enjoy!!!!!!!!!!!!

Loved Lan & the blintzes.

Crumb cake looks grand. Thanks

I've been waiting on the crumb cake recipe, can't find these since moving out of NY years ago.

Love Lan!

I love it , devour !!!!!!

I love the crumb buns, and especially the cheese blintzes with the cranberry sauce and Lan made some great cheese blintzes with the raspberry sauce.

Two of my all time favorites from Long Island, NY! The crumb cake first but I was hoping you’d mention your preference of kind of cinnamon, or doesn’t it matter? Thank you so much 😊

I'm a huge Julia Davison fan. I believe she is secretly the same person as Sarah Longwell of the Bulwark. 😂

Yummy yum yum 😋

Another Classic Episode I saw on original airing. Those Crumb Buns are dense but too floury for me. I guess I could sample one!

Ribekuchen. My Russian great grandmother used to make it for us when we visited her.

"crumb buns" was my nickname in high school

A secret that has been lost over the years... lot of bakeries used to add leftover vanilla cake scraps to make the crumb topping way back when.

I love Lam,.....

I made them, they taste even better than they look.

When adding the milk to the dough mixture should it be warm? Thanks.

Salt directly on yeast? I was always taught to bloom yeast first, and add salt to the flour. ?

haha, i'm from that part of NJ and have never heard anyone say crumb bun!

For the blintzes I'm interested in the brush used to coat the pan with butter. Don't care much for silicone bristles as they're too thick, drip liquid and splay.

Is the crumb bun, cake batter butter, cold or room temp? ( try saying that 10X fast)

Mm mm good!

I recall Entemann’s being the crumb cake king.

Its crumb cake. Both my grandmothers and great aunts would be giving you EVIL eye for saying it's a bun. Its CAKE. 😂😂

Go figure. OXO Good Grips. Those crepes were so good I could taste them through my screen.

Induction is absolutely the most responsive and efficient heat source for cooking currently available. I would be nice if you included the best pan options for induction in your testing.

Some coffee with the crumb cake.

The frying pan you recommend is not compatible with induction stove tops. It would be useful if you identify which ones are induction compatible. Thanks

Never heard of either of these desserts.

I made my own crumb cake last night, but didn't use yeast and I used only AP flour. Interesting.

Am wondering why I cannot PIN recipes from your recipe websites. Message says the link is not secure. Are you aware of this difficulty., AMERICA'S TEST KITCHEN ? Thanks !

Bridget, where did you get that wrap?

I could eat half of the pan!!!

I saw scratches near the center of the frying pan, which was recommended in this episode ( 17:31). Although non-sticky pan is handy, it's "better safe than sorry" not to use it once it's scratched. A scratched non-sticky pan most likely will release toxic compound harmful to our health. I just wonder how tough the coating of the non-sticky pan recommended here is.

So if I cut up a crumb cake, it becomes crumb buns? Either way, I want some now.

When making the blitzes batter, she cracked the eggs into a bowl, then added all the milk. Wouldn't it be better to beat the eggs first then add the milk?

Can you bake the blinzes in the oven

They both need to come to Jersey and get an authentic recipe. That's like them trying to make arroz con pollo. And it's Asbury Park NOT ASHBURY PARK!!!!! DAMN HOW I MISS CHRIS KIMBALL!!!!

ya gotta test rock non-stick

A question… y’all seem to do a lot of hand mixing. Is it not ok to use a hand mixer, or even a stand mixer. (Ie the raspberry blintzes in this episode)

If they had used diced cold butter and mixed it with the dry ingredients they could have easily cut out one sep easily creating the crumb.

Was Stire's the name of the bakery in Plainfield that got robbed?

Can you put the fry pan in the Oven?

That crumb cake dough sounded a lot like Julia Child’s brioche.

No offence to you guys.. I love you guys and watch just about every video...and most of my meals are from your videos♡♡♡. I've lived in jersey my entire life of 51yrs so far...never have I EVER heard anyone say crumb bun... My first job in 1987 was at Freedmans bakery.. everyone here says Coffe Cake. (Or Cawfee cake lmao)

How do you make the crumb buns without a stand mixer with a dough hook? I wish shows like this didn't assume that everyone has a stand mixer.

🙋‍♀️❤️🇨🇦

Funny how they don't mention the doughy uncooked looking part of the crumb cake.

It's all good, but blintzes are traditionally served with a dollop of sour cream, no?

So a dessert burrito?

Obviously neither lady has ever been to Hoboken! More crumb, less cake! The crumb topping incorporated day old bakery! Waste not, want not! Recycling at its finest! Of course that was MANY years ago!

Hmmm, I grew up in NJ...they forgot the raisins & walnuts in the crumb buns.

Lived in NJ all my life, we don’t call them buns. It’s crumb cake. Not sure where you got your info from!

Why is my picture so fuzzy?

I love you guys and all that, but... Did you just say ASHBURY PARK??????

Am I missing something where’s the recipe with ingredients and measurements?

I’ll pass on the Blintzes! As for the NJ Crumble? I’ll pass also.

Help! I've made this 3 times. Crumbs are amazing but I can't get the cake base to rise at all! Followed the steps to a T. Fresh yeast, sea level, good flour, webby consistency... What am I doing wrong?

Why on earth you would use a measure of 18 Tbs rather than grams weight I don’t know, it would take ages to measure out 18 Tbs.

Live ATK and these recipes look wonderful. But no, these are not classic Jewish blintzes. I grew up watching my older relatives making them - pot cheese for the filling, not sweet, make them plump not flat, serve with sour cream.

Not enough filling at least for my blintzes.

FYI the nonstick skillet that was recommended is already discontinued.

Ehh

Can "Ricotta" really be made from whole milk? en.wikipedia.org/wiki/Ricotta steve

Two and a half cups of flower, or whatever it calls for. This makes me crazy, give me grams or oz, I can deal with either, but no scoop of flower is the same, even scooped by the same person from the same bag. I have been baking bread for twenty years, and if you don't weigh, you are going to get uneven results. PLEASE tell me how many grams, oz, I don't care which, but cups is just wrong, and I am frankly surprised they do this. I would like for the tester guy to set up an experiment by collecting cups of flower from 15 or so of the folks in the kitchen and weigh them. And these are professionally trained chefs.

Urgh, what does over easy mean in relation to eggs? strange non descriptive term.

Why not just buy a couple tubes of prepared sugar cookies for crumb bun topping? Lazy cook's idea.

Lam Lam sounds like someone who has been mortally wounded by an arrow and is explaining a recipe in her last words