As a french girl living in the north of France, I can say that it is truly the french way to make crepes ! I usually put some beer in my dough, it makes crepes lighter and i also love the taste :p
I found a brand-new, unused carbon steel crepe pan at a charity shop today for $3.99! I bought it, rushed home, washed and seasoned it right away, then started looking for crepe recipes. When I saw that you have one, I didn’t look any further. I will be making these tomorrow! Next day: My crepes turned out really well! Thank you! It was so much easier than using a frying pan. I’m so excited to be able to make crepes! You’ve opened a whole new world of cooking for me! 👍
Hello my dear cook, you are the best cook. Thank you for all those great dishes. I‘m a housewife from Austria and have been cooking for many, many years and admire good and healthy ingredienties. Yesterday I made Crepes with eggs from my hens - you won‘t believe how yellow they were and the crepes themselves were more than delicious.
Wanted to say thanks for this video! Bought a little Mauviel pan online, my daughter and I made the batter (a little bit of dark rum is wonderful!), we figured out the correct setting for the burner after one test crepe and the rest turned out exactly as shown. We had a great time taking turns making them; eating them together was pretty good too. Great dad and daughter time. Also, I think you have me hooked on French carbon steel pans! Many thanks and all the best!
It took forever to get around to making these, but I finally did, and I love it. So far your recipes have been great. I look forward to seeing your new version of this.
The recipe I grew up on was 1 c. Flour- 1 1/4 c. Milk- Pinch Salt- Tblsp Sugar- 1 oz Cognac(optional)- 1 Egg- 1 Tblsp Melted Butter.......... Mix all together in no particular order, but add melted butter last as it for some reason always makes the lumps disappear. I am 37 now and been making this on my own for over 30 years and have made this so many times that I can cook them in my sleep. I have seen some neat looking recipes that make a "cake" out of layered crepes.
Thanks for sharing. I'll try your way as well as it seems easy. Since you have done it for 30 years, i'm confident that it leaves 0.99% chance of error.
I will spoil your love a bit lol, i never liked crepes i must say, once I got a diarrhea from nutella/crepes when I was a child hehe...I guess ever since I hated them...but I will try your recipe, maybe I start liking them. I think it s been over 15 years since I last made crepes....
Thanks chef. I also make savory crepes and I layer them with home made chicken paste cooked bechamel and mushrooms, topped with cheese and then baked until cheese browns.
Brings back memories of my mother whom I lost right after her 100th birthday. I learned how to make crepes when a restaurant in our area stopped serving her favorite strawberry crepes. I worked to learn how to make these for her and did it every week for six years. Even if you break or tear a crepe, it is still delicious. You can make them sweet or savory. Yum.
My favorite local french restaurant was closed a few years ago. I loved their crepe and have been looking for the recipe that I think Chef Christopher (owner of that restaurant) used. I can't wait to try and am soooo excited. Thank you!!!
Stephane, when we lived in northern France, we had a wonderful elderly lady who would baby sit our two young girls, 4 yrs and 6 yrs. And she would only agree to do this if we also allowed her to help clean. She became a grandmother to our girls and a dear friend to my wife and I. She would always make crepes for the girls. One evening when we returned, she told us that our youngest daughter had gotten sick to her stomach and she was not sure why. The next morning we asked the older daughter did she know why her sister got sick. She said yes, it was because the sitter always used a tablespoon of beer in the crepes, and will Mme Angle' was not looking Julie drank the rest of the beer. Oh, Ok. So I noticed you did not use any leavening agent. Beer has so many other uses. Mme Angle' used to wipe our house plants leaves with beer they were always green and waxy shinny! Just a short story I though you might enjoy. We lived close to Bethune.
I start with mixing the milk with the eggs add salt an a teaspoon of sugar and then add the flour. I use nomelted butter in my batter. Neither do I rest my batter but bake immediatly. But indeedmake sure that your pan is very hot.
I thought my crepes were awesome, but yours are way better! Sooo much better now - no lumps, evenly cooked and so tender. My four year old snuck the first 2 off the plate while I was distracted and she has never liked crepes before. Thanks so much for taking the time to make this video, I'll be trying your other videos soon!
Bonjour. I am so glad to hear that you and your 4 year old liked the crepes. Like I was always says the russian have caviar and the French have the crepes. :o) thanks for watching
incredible video, sir. just finished watching and taking notes. i love that you had suggestions for how to eat, and also showed how to fold. i have a pan on order and now thanks to you, a solid plan. :) Merci.
nice, I don't put sugar or rum in the mix as the sweetness comes later in the 'topping' - also in terms of pans, you can use a modern chapatti pan which you can get from your large asian grocery type shops.
Merci beaucoup la recette est géniale !! Je l’ai essayé hier est ce sont les meilleurs crêpes 🥞 que j’ai cuisiné dans toute ma vie ☺️ Merci pour l’explication et la façon simple et professionnelle ♥️☺️
Great crepes! They Came out great and I’ve never made them before. Thanks! Did you include a link to the written recipe? Sometimes the quantities in the video go by faster than I can write it down. Nice video. Enough details without being too “talky”.
What I usually add as well is some baking soda - makes them a bit more fluffy and ads extra wholes when you fry them... Slightly offtopic but can you show some salad souses and dressings used in the French cosine? Would be really nice to see. Thanks for the video and the recipes.
I think it is important to note that if you want to make crepes and do not have a crepe pan, you can still use a large bottom frying pan. Been making crepes for years and you can still get a very thin crepe. While it is easier using a crepe pan, no necessary. Good video :)
first crepe i tried tasted very 'eggy'. I left for an hour to do something else and tried again. It was perfect! Just like ordering at a cafe. Thanks for the recipe and the great videos.
I love crepes they are so good. they are my favorite anyone eating them just wants more. and the more you make the batter the easier it gets. I can make one now in less then 5 minutes. but the most important like you pointed out is the resting time. The batter has to rest for at least an hour that's the secret.
I just discovered a delightful little place that serves nothing but crepes with different fillings (savory or sweet). I had a crepe sprinkled with lemon juice and castor sugar, just like what you made, and it was utterly delicious! I'll try making your recipe, so I can have crepes at home :-)
+Jason Blalock HI Jason thanks for your support its always great to see that someone like the content when especially it comes to French cooking :o). thanks again
Hello , I like this video , next time try to use lard , save potato and oil also if you can get clay sach + lard will be the best way to make it . The Sach is Bulgaria's traditional cooking dish.
Thanx for the potato tip. I USD Lodge carbon steel skillet for this, no problems, BTW, the Lodge round griddle pan is good too. Just don't try to flip!
Thank you for creating this authentic French crepe video and showing the step-by-step techniques. I'm in the market for a new crepe pan and wanted to know which one you recommend. Since there are so many choices, I was hoping you could please share the one you are using in your video or some of your preferences and why.
How to choose a crepe pan: ******************************* - First and foremost the size of a crepe pan must be around 10 inch or 26 cm in diameter. - Next It has to be lightweight! making 50 to 100 crepes in a row trust me is not an easy task and using a cast iron or steel pan (as fancy as it looks) will have you stop using such a pan very quickly. so the lighter the pan the better. - Comfort is next. a good old sturdy large plastic handle that fits well in the hand is what I prefer as it does not get hot and provide you with a great grip for flipping the crepes. Edges of the pan. a crepe pan is not an omelette pan, the edges of the pan must be extremely low profile to allow the crepe to slide off easily when flipping the crepes. Finally regarding pan brands, get a reasonably decent brand with a good warranty in case something goes wrong. crepe pans can be damaged quickly and you should not invest too much in such specialty pans, as you will not be using it everyday. in this video I am using a Debuyer crepe pan because that was a present from someone. it is a good quality pan but I really don't like the handle as it is absolutely not comfortable an gets really hot after extensive use. that said the durability is there and I have been using that pan many times and the non stick still did not scratch If i have to recommend a pan I would get that one: amzn.to/2J8Gtgm The pan I am using in this video: amzn.to/2LiS3C0
I sincerely appreciate you taking the time to answer my request so promptly and thoroughly! You have really helped me make my decision since I was feeling overwhelmed by all the crepe pan options! BTW, I like the length of this video because you explain the process and show the techniques necessary to make incredible crepes. Merci beaucoup!
I prefer far less milk, but i replace it with sparkling water (trick my french "adopted granny" showed me 40y ago). makes the crepes very light. Better then milk.
After watching your video I realized that this is definitely a technique/recipe that I have to add to my repertoire! What about a video on savory crepes?
Great! Love it! Can I do the batter in the evening and use it the morning after keeping it outside the fridge? Thanks a lot! I look forward to prepare them for my children
Thank you so much for your videos! Excellent tutelage! I have been vegetarian for 30+ years. I have absolutely no sweet tooth, as we call it here, and would love more savory recipes, crepes, etc. It would be simple to take your wonderful sauces and duxelles and use them in delicious ways. Do you have any other French ideas for vegetarians?
Just a rapid comment, maybe it will please someone, but you should know than crêpes can totally be used with salty ingredients too Ham and emmental/gruyère for exemple (the cheese with holes lol).
Haha, i was surprised that in french region you ppl actually don`t use another very cool mix to eat them with. Try it out one day, you gonna like it) Crème Fraîche + your favorite jam.
+Daniel Oathout yes nutella what hapoened on that day is that my nutella was impossible to spread ( not warm enough ) so had to make a chocolate instead😄😄👨🏻🍳
Crepe pans are all good but I love really large crepes/English pancakes and I cannot find a crepe pan that's large enough for what I want. The shallow sides do help when flipping though. I use a very shallow, heavy based, non-stick fry pan.
I'm very late to this party, but thank you for the run-down on French style crepes! I got addicted to making them and I only ended up on this video in my quest to see what i was doing wrong with my batter since it would end up full of tiny holes. It looks like I just needed to rest the batter for a while, and I never did that before. Totally subscribing, I'm glad you're still putting out videos.
One trick to avoid lumps & holes, is to mix up the wet ingredients first: the eggs, with a pinch of salt, then the melted butter (I usually let it cool), the milk and some mineral water (or beer); I also add flavours in this point (vanilla, almond or rum extracts). After all these are properly stirred, I add the sieved flour, little by little and voila! A nice & smooth batter. I let it rest for a while, but not too long. The crepes are neat and uniform, with a beautiful tint. But I must say your video is great. And I've learned new things, also (some ideas of filling and rolling the crepes). Tres interessant! Congrats!
Hi Stephane, I‘ve a question. I‘m Austrian and Austrians are fond of ‚Kaiserschmarren‘ . Is there a recipe in your mind. It may sound weird but perhaps in your cooking live there came across this dish?
Hello Maria thanks for watching. Finally I see someone checking the crepes recipe :o) that's great. To answer your question, the reason we let let the batter rest for an hour is to give time for the flour to absorb more liquid and chemically speaking for some vital Gluten chain to form which will make you crepes to be become tender, fluffy and easy to spread in the pan. if you make the batter and cook the crepe straight away you will realize that your crepe will be very stiff and could become even breakable on the edges like a biscuit. they will also taste much more like flour. Hope this helps.
Oh... Ok, now I know why the edges break when I cook them. I will definitely try this method next time. Thank you so much for the explanation. ps, I started last week looking at your videos since I am studying Patisserie ;) they are very helpful, thanks for sharing xx
How many days one can keep this batter in the fridge...especially in a country like India which is very hot climate most of the time of the year....it's also humid
As a french girl living in the north of France, I can say that it is truly the french way to make crepes ! I usually put some beer in my dough, it makes crepes lighter and i also love the taste :p
@Brantley Joaquin Definitely, I've been watching on kaldrostream for since november myself :D
@Brantley Joaquin Yup, been watching on Kaldrostream for since december myself =)
@@leojaxxon3405 bruh you just made 4 bot accounts to prove your point lmao
Great!
Thank you
I found a brand-new, unused carbon steel crepe pan at a charity shop today for $3.99! I bought it, rushed home, washed and seasoned it right away, then started looking for crepe recipes. When I saw that you have one, I didn’t look any further. I will be making these tomorrow!
Next day:
My crepes turned out really well! Thank you! It was so much easier than using a frying pan. I’m so excited to be able to make crepes! You’ve opened a whole new world of cooking for me! 👍
I love that potato trick! What a great way to thoroughly oil a pan, without adding excess.
yeah its a bit of an old trick but it works pretty well.
We make a little prop from kitchen paper.
Never heard of that before - makes SO much sense!
@@FrenchCookingAcademy Can one use butter instead?
@@aiai-j7ionce you get going there is no need to continuously add oil to the pan. That's what the butter in the batter does.
I’m in France and I don’t know how to cook as the French’s way. Thank God that I found your channel. Thank you for your excellent work.
Hello my dear cook, you are the best cook. Thank you for all those great dishes. I‘m a housewife from Austria and have been cooking for many, many years and admire good and healthy ingredienties. Yesterday I made Crepes with eggs from my hens - you won‘t believe how yellow they were and the crepes themselves were more than delicious.
You really can't beat fresh home laid eggs.
Wanted to say thanks for this video! Bought a little Mauviel pan online, my daughter and I made the batter (a little bit of dark rum is wonderful!), we figured out the correct setting for the burner after one test crepe and the rest turned out exactly as shown. We had a great time taking turns making them; eating them together was pretty good too. Great dad and daughter time. Also, I think you have me hooked on French carbon steel pans! Many thanks and all the best!
Glad you had a good time as a family eating crepes 😀😀👨🏻🍳👍
It took forever to get around to making these, but I finally did, and I love it.
So far your recipes have been great.
I look forward to seeing your new version of this.
The recipe I grew up on was 1 c. Flour- 1 1/4 c. Milk- Pinch Salt- Tblsp Sugar- 1 oz Cognac(optional)- 1 Egg- 1 Tblsp Melted Butter.......... Mix all together in no particular order, but add melted butter last as it for some reason always makes the lumps disappear. I am 37 now and been making this on my own for over 30 years and have made this so many times that I can cook them in my sleep. I have seen some neat looking recipes that make a "cake" out of layered crepes.
Thanks for sharing. I'll try your way as well as it seems easy. Since you have done it for 30 years, i'm confident that it leaves 0.99% chance of error.
Your such a wonderful Cook. Thank you for sharing your delicious recipes
what a coincidence I was just watching that video again 10 minutes ago. crepes are my favorites French dish of all times, better then caviar.
I will spoil your love a bit lol, i never liked crepes i must say, once I got a diarrhea from nutella/crepes when I was a child hehe...I guess ever since I hated them...but I will try your recipe, maybe I start liking them. I think it s been over 15 years since I last made crepes....
Then you might like the Russian way of eating crepes - with caviar. :)
Thanks chef. I also make savory crepes and I layer them with home made chicken paste cooked bechamel and mushrooms, topped with cheese and then baked until cheese browns.
Brings back memories of my mother whom I lost right after her 100th birthday. I learned how to make crepes when a restaurant in our area stopped serving her favorite strawberry crepes. I worked to learn how to make these for her and did it every week for six years. Even if you break or tear a crepe, it is still delicious. You can make them sweet or savory. Yum.
My favorite local french restaurant was closed a few years ago. I loved their crepe and have been looking for the recipe that I think Chef Christopher (owner of that restaurant) used. I can't wait to try and am soooo excited. Thank you!!!
I just made the crepes with Nutella filling! They turned out simply amazing! Thank you!
My dad made crepes very similar to this when I was a kid. We used to have bacon or bratwurst wrapped up in crepes along with jam or maple syrup.
The recipe is amazing! And all the ways we can eat them! And all the tips for cooking are so good and needed! Thanks thanks
go crepes go 😋😋
Stephane, when we lived in northern France, we had a wonderful elderly lady who would baby sit our two young girls, 4 yrs and 6 yrs. And she would only agree to do this if we also allowed her to help clean. She became a grandmother to our girls and a dear friend to my wife and I. She would always make crepes for the girls. One evening when we returned, she told us that our youngest daughter had gotten sick to her stomach and she was not sure why. The next morning we asked the older daughter did she know why her sister got sick. She said yes, it was because the sitter always used a tablespoon of beer in the crepes, and will Mme Angle' was not looking Julie drank the rest of the beer. Oh, Ok.
So I noticed you did not use any leavening agent. Beer has so many other uses. Mme Angle' used to wipe our house plants leaves with beer they were always green and waxy shinny!
Just a short story I though you might enjoy. We lived close to Bethune.
good story
Belgian crepes are leveaned .
French crepes can be straight up as shown.
I grew up in Dunkerque and beer is part of the batter!!
Made these today with my kids. They were amazing! Thank you for this recipe and video!
Your recipe is so beautiful! Tried it out today and my crepes turned out so incredibly delicious! Merci beaucoup!
I start with mixing the milk with the eggs add salt an a teaspoon of sugar and then add the flour. I use nomelted butter in my batter. Neither do I rest my batter but bake immediatly. But indeedmake sure that your pan is very hot.
Merci for the tutorial of crepes. Love the flipping technique. I can't wait to try making some crepe suzette 😊
Good trick to use patato dipping in the oil. 👍👍👍 Merci beaucoup.
THANK YOU for demonstrating without using one of those rake things. i was certain that there was technique to use that didn't need that thing.
I love the way u put the batter in I usually pour it in the center and mix glad I watched this
I thought my crepes were awesome, but yours are way better! Sooo much better now - no lumps, evenly cooked and so tender. My four year old snuck the first 2 off the plate while I was distracted and she has never liked crepes before. Thanks so much for taking the time to make this video, I'll be trying your other videos soon!
Bonjour. I am so glad to hear that you and your 4 year old liked the crepes. Like I was always says the russian have caviar and the French have the crepes. :o) thanks for watching
incredible video, sir. just finished watching and taking notes. i love that you had suggestions for how to eat, and also showed how to fold. i have a pan on order and now thanks to you, a solid plan. :) Merci.
La petite ruse de patate, c'est géniale. Je n'y aurais jamais pensé. Merci infiniment pour vos merveilleux vidéos.
ouais c'est un truc de grand mere 🙂
nice, I don't put sugar or rum in the mix as the sweetness comes later in the 'topping' - also in terms of pans, you can use a modern chapatti pan which you can get from your large asian grocery type shops.
How to eat crepes with different ways so yummy and tasty thank you so much for the beautiful videos
Thank you Chef , nothing like the authentic cuisine!!
Today I will make the Madeline’s & Crêpes.
Thanks for the wonderful tutorial, the potato trick keeping the oil even on the pan taught an old dog something new!
Merci beaucoup la recette est géniale !! Je l’ai essayé hier est ce sont les meilleurs crêpes 🥞 que j’ai cuisiné dans toute ma vie ☺️ Merci pour l’explication et la façon simple et professionnelle ♥️☺️
Merci Stéphane pour l'astuce avec la pomme de terre🤗. I 've learned something new. Greetings from Germany
Great crepes! They Came out great and I’ve never made them before. Thanks!
Did you include a link to the written recipe? Sometimes the quantities in the video go by faster than I can write it down.
Nice video. Enough details without being too “talky”.
just did now ! 😋😀👨🏻🍳
Exactly how my Babuška used to make crepes for me. With home made apricot or damson plum jam. It's something you never forget.
love it ...thank you for such clear instructions
That was a brilliant explanation and I’m excited to try it out. Merci beaucoup pour la recette!❤
I like your accent :P ! real french guy teaching french food :)!!!!! Im portuguese by the way !
Chef thank you somuch.I learned a lot.And your crepes are delicious.
I've already made crepes twice and I'm going to make them again. Thank you for the recipe and technique.
Crepes are french people favorite by far 😋😋
What I usually add as well is some baking soda - makes them a bit more fluffy and ads extra wholes when you fry them...
Slightly offtopic but can you show some salad souses and dressings used in the French cosine? Would be really nice to see. Thanks for the video and the recipes.
HI there yeah i could do some salads videos that a good idea, I will put that on the list. thanks for watching
I think it is important to note that if you want to make crepes and do not have a crepe pan, you can still use a large bottom frying pan. Been making crepes for years and you can still get a very thin crepe. While it is easier using a crepe pan, no necessary. Good video :)
I use a medium frying pan. I see no need for a special pan.
Lovely 😋😋😋l like the potato trick. Great idea l will use it
Fantastic! Thank you. Made crepes today and they were the best I ever made. ' )
I didn't have rum, subbed with a few splashes of e & j brandy and a dash of nutmeg. Really tasty, thanks for sharing your tips!
thanks for trying the recipe
first crepe i tried tasted very 'eggy'. I left for an hour to do something else and tried again. It was perfect! Just like ordering at a cafe. Thanks for the recipe and the great videos.
I love crepes they are so good. they are my favorite anyone eating them just wants more. and the more you make the batter the easier it gets. I can make one now in less then 5 minutes. but the most important like you pointed out is the resting time. The batter has to rest for at least an hour that's the secret.
that s interesing, thanks for that. i usually never wait
I just discovered a delightful little place that serves nothing but crepes with different fillings (savory or sweet). I had a crepe sprinkled with lemon juice and castor sugar, just like what you made, and it was utterly delicious! I'll try making your recipe, so I can have crepes at home :-)
Thank you for posting!
My kids love this. Thank you!
Thanks for the French recipes. Yummy
Parfait! Merci beaucoup Stephane
ah des francophone ca fait plaisir🙂
Thank you for this tutorial! Do you also have one on gallette? Cheers
Still need to do that but I need to get larger crepe pan 🙂
Love your videos, Thank you very much for your hard work.
+Jason Blalock
HI Jason thanks for your support its always great to see that someone like the content when especially it comes to French cooking :o). thanks again
like the idea of rubbing and dabbing lemon edge on the surface
Hello , I like this video , next time try to use lard , save potato and oil also if you can get clay sach + lard will be the best way to make it . The Sach is Bulgaria's traditional cooking dish.
Thanx for the potato tip. I USD Lodge carbon steel skillet for this, no problems, BTW, the Lodge round griddle pan is good too. Just don't try to flip!
New cooking idol to admire .... Thank you
Perfect recipe every time 👍
French exercise routine: 10 minutes of crepe flipping :)
I enjoy Nutella and strawberry!! Thanks for sharing.
Ah the crepes so easy to eat with anything really! love them. thanks for watching :o)
Génial!!! Je vais essayer cela demain
Thank you for creating this authentic French crepe video and showing the step-by-step techniques. I'm in the market for a new crepe pan and wanted to know which one you recommend. Since there are so many choices, I was hoping you could please share the one you are using in your video or some of your preferences and why.
How to choose a crepe pan:
*******************************
- First and foremost the size of a crepe pan must be around 10 inch or 26 cm in diameter.
- Next It has to be lightweight! making 50 to 100 crepes in a row trust me is not an easy task and using a cast iron or steel pan (as fancy as it looks) will have you stop using such a pan very quickly. so the lighter the pan the better.
- Comfort is next. a good old sturdy large plastic handle that fits well in the hand is what I prefer as it does not get hot and provide you with a great grip for flipping the crepes.
Edges of the pan. a crepe pan is not an omelette pan, the edges of the pan must be extremely low profile to allow the crepe to slide off easily when flipping the crepes.
Finally regarding pan brands, get a reasonably decent brand with a good warranty in case something goes wrong. crepe pans can be damaged quickly and you should not invest too much in such specialty pans, as you will not be using it everyday.
in this video I am using a Debuyer crepe pan because that was a present from someone. it is a good quality pan but I really don't like the handle as it is absolutely not comfortable an gets really hot after extensive use. that said the durability is there and I have been using that pan many times and the non stick still did not scratch
If i have to recommend a pan I would get that one:
amzn.to/2J8Gtgm
The pan I am using in this video:
amzn.to/2LiS3C0
I sincerely appreciate you taking the time to answer my request so promptly and thoroughly! You have really helped me make my decision since I was feeling overwhelmed by all the crepe pan options! BTW, I like the length of this video because you explain the process and show the techniques necessary to make incredible crepes. Merci beaucoup!
my pleasure 😀😀👨🏻🍳👨🏻🍳
I prefer far less milk, but i replace it with sparkling water (trick my french "adopted granny" showed me 40y ago). makes the crepes very light. Better then milk.
Hello- do you use all sparkling water or just some. If so what proportion of milk to sparkling water? Thank you. I would like to try your way.
@@emiliamartucci8291 at least half sparkling water.
@@pg259 merci beaucoup
Very good sir
Nutella too is amazing!!!
These came out very well, thanks
I Love crepes
Bonjour cheri! J'adore Frech crepes.... 😍♥♥♥
Simply delicious 😋👌
wonderful stuff
After watching your video I realized that this is definitely a technique/recipe that I have to add to my repertoire!
What about a video on savory crepes?
what a good timing that is coming up this week 😋😋🙂👨🏻🍳👍
Superb! Thank you 👍😃
Great! Love it! Can I do the batter in the evening and use it the morning after keeping it outside the fridge? Thanks a lot! I look forward to prepare them for my children
👍🙂
Thank you so much for your videos! Excellent tutelage! I have been vegetarian for 30+ years. I have absolutely no sweet tooth, as we call it here, and would love more savory recipes, crepes, etc. It would be simple to take your wonderful sauces and duxelles and use them in delicious ways. Do you have any other French ideas for vegetarians?
hi there i need to line up more veggie recipes indeed that's the plan for next year. thanks for watching
Thank You So Much!
This is the BEST!!
Just a rapid comment, maybe it will please someone, but you should know than crêpes can totally be used with salty ingredients too
Ham and emmental/gruyère for exemple (the cheese with holes lol).
But it's another batter recipe.Not with this one.
Crepes with strawberries and cream. I grew up eating this for breakfast! I could still eat it for breakfast!
yeah crepes are really good stuff that neve get old!
Haha, i was surprised that in french region you ppl actually don`t use another very cool mix to eat them with. Try it out one day, you gonna like it) Crème Fraîche + your favorite jam.
Excellent with crepes is also wallnut ground into powder and sugar.
Thank-you loved your detail x
I ordered my crepe pan this morning from Amazon hope I don't become too addicted.
You are a professional
Enjoy your channel. Keep the videos coming. But you forgot my wife's favorite--Nutella.
+Daniel Oathout yes nutella what hapoened on that day is that my nutella was impossible to spread ( not warm enough ) so had to make a chocolate instead😄😄👨🏻🍳
Great video. Much appreciated.
The recipe says 20 grams of butter but in the video you say 50 grams of butter, which is correct? or does it matter?
Seymour O I added 70 grams 💅🏽
Crepe pans are all good but I love really large crepes/English pancakes and I cannot find a crepe pan that's large enough for what I want. The shallow sides do help when flipping though. I use a very shallow, heavy based, non-stick fry pan.
Did it right away 🤣🤣🤣🤗🤗🤗 loooooove it ..Thanks
I'm very late to this party, but thank you for the run-down on French style crepes! I got addicted to making them and I only ended up on this video in my quest to see what i was doing wrong with my batter since it would end up full of tiny holes. It looks like I just needed to rest the batter for a while, and I never did that before.
Totally subscribing, I'm glad you're still putting out videos.
thanks and welcome to the channel and yes resting the batter is vital 🙂👨🏻🍳
One trick to avoid lumps & holes, is to mix up the wet ingredients first: the eggs, with a pinch of salt, then the melted butter (I usually let it cool), the milk and some mineral water (or beer); I also add flavours in this point (vanilla, almond or rum extracts). After all these are properly stirred, I add the sieved flour, little by little and voila! A nice & smooth batter. I let it rest for a while, but not too long. The crepes are neat and uniform, with a beautiful tint. But I must say your video is great. And I've learned new things, also (some ideas of filling and rolling the crepes). Tres interessant! Congrats!
Try filming from the top, it's best angle I think. By the way, awesome video. Keep up the great work.
3 eggs
25g sugar
5 cL cuban rum
50 cL milk
50 g butter
200g flour
(Pinch of salt)
Whisk
Bowl
Sieve
A lot of time.
Hi Stephane, I‘ve a question. I‘m Austrian and Austrians are fond of ‚Kaiserschmarren‘ . Is there a recipe in your mind. It may sound weird but perhaps in your cooking live there came across this dish?
Nice recipes I try to. Ale it and I was great
Finally I see I’m not the only one who hates all jam exept raspberry (7:50)
The bonne maman jam that you used is the only way to go with store bought.
Quick question chef. If I am cooking for one, is there a way to scale back the recipe? Or would the batter keep in the fridge for a few days?
Great way thanks
what a amazing guy .👍😂
Thank you so much for this recipe ;) Also con you explain me why you cook them after 1 hour of preparation? thanks xx
Hello Maria thanks for watching. Finally I see someone checking the crepes recipe :o) that's great.
To answer your question, the reason we let let the batter rest for an hour is to give time for the flour to absorb more liquid and chemically speaking for some vital Gluten chain to form which will make you crepes to be become tender, fluffy and easy to spread in the pan. if you make the batter and cook the crepe straight away you will realize that your crepe will be very stiff and could become even breakable on the edges like a biscuit. they will also taste much more like flour. Hope this helps.
Oh... Ok, now I know why the edges break when I cook them. I will definitely try this method next time. Thank you so much for the explanation.
ps, I started last week looking at your videos since I am studying Patisserie ;) they are very helpful, thanks for sharing xx
What is the purpose of the rum? Flavor or does it help keep the batter from separating?
How many days one can keep this batter in the fridge...especially in a country like India which is very hot climate most of the time of the year....it's also humid
“You could feed 3-4 people”
The Fat Controller laughed: “HA! You are wrong!”