You did it again Frank... Probably tried every crêpe recipe from books and internet... But your's is something else... Better in every way kids won't eat anything else for sunday breakfast...
You can tell that Chef Frank is a great educator because he focuses on all of the important points and doesn't overwhelm you with details. I really like tips that like the one at 5:54 where he explains how to correct the temperature when things go wrong. I feel like cooking is more than just recipes; a lot of chef Frank's experience has been distilled into intuitions about mistakes and understanding how to repair them. Would be nice to know how to recognize when there's too much milk, or too much egg, or too much flour.
Here's an unconventional dish using crepes that my grandmom used to fix: Fill/roll crab meat in crepes and place in rows in a deep baking dish. Cover with enough cream of crab soup to keep things moist. Bake until hot and bubbly topping with cheese for the last 5 minutes or so of oven time.
I heard on Jacque Pépin's channel, that the French make this kind of casserole with leftovers. (His version was with fish.) It's funny how various cultures have a "get rid of leftovers" breakfast dish. In North India, it's paratas? I think in Mexico, it's tacos?
@@ProtoCookswithChefFrank Here's a video on typical "jamming" (it's Hungarian, but the overall process should be easy enough to grasp) ;) th-cam.com/video/kES0j94NE-A/w-d-xo.html
Years ago I made crepes with Bisquick. It was extremely easy. Filled them with ice cream, chocolate sauce, whipped cream, folded over, more whipped cream, a strawberry and a sprinkle of nuts. Copied it from a local restaurant. It was always a hit. Now I need to try your recipe!
Ohh Frank..NOW you've done it! You had to go and remind me to make crepes! Crepes that I love so very much.. So now I have to go and make some. Thanks a lot 🤣 Edited to add..this plate trick is AWESOME! THNAK YOU! Anyone who's ever made them knows how hard it can be to sepperate them if they're stacked on a plate. Great idea!
Thanks for adding ml/g to the recipe, Frank 🙏 I recently tried very thin pancakes with oat milk and oat flower (+ eggs) instead of wheat flour/normal milk. It is a super awesome light and neutral breakfast without any gluten.
I follow Frank from Epicurious channel and this is such a relaxing video to watch. It's amazing how such an experienced talented chef just simplifying and teaching us recipes. Keep up the amazing work 🤩🥳
Chef Frank!!! I'm excited to make this. Could you do a video on what wines to use in cooking? Do they have to be dry wines can you use semi sweet or sweet wine? Also I feel on epicurious when you have Emily, Gabby, and Daniel their your kids and Lorenzo is your younger brother that have to one up them or you give them crazy ingredients lol. I find them to be almost like family to you lol. Would love to see any of the 4 on your channel.
Any wine will work, best it's the same or similar to what you will be drinking. Just avoid the cooking wines, they have a ton of salt in them, so here red or white, or blush/rose will do. It all depends on what it is you are cooking, can be dry or not. So for instance, many meat dishes, especially red meats and game tend to favor a nice red wine, such as a merlot or a Burgundy will do, for white meats like pork or chicken, a white wine tends to work best. I think even blush/rose can work in some dishes but really whatever you will be drinking for dinner will do well.
LOVE crepes. We called them "roll ups" growing up and would put a little butter and sugar on the inside and roll it up. Some of my fondest memories were from making roll ups!
We do cream cheese with raspberries or strawberries usually. As a kid I used to put just butter and powdered sugar in mine when the berries ran out so occasionally I’ll do one like that for nostalgia. I grew up making crepes as a family every Sunday and I definitely want to continue the tradition of weekend crepes when we have kids also.
i may have missed it but have you ever done a kitchen tour? Like showing what all appliances, utensils and pots and pans that you use and prefer. oh yeah: TIME TO TASTE!!!!
Easy peasy lemon squeezy! I make these every weekend (sometimes with regular milk, other times with coconut milk) and I put a tiny bit of butter on the pan before each crepe to get that golden delicious look. Always roll them with the buttered side on the outside and it is a flavour bonanza.
Frank, I've seen you in the videos on Epicurious, I won't lie you've taught me how to make things that I thought were complicated but actually were super easy and I thank you for that. But oh my god you always have so many ingredients when Epicurious has the cooks swap ingredients and I feel bad for the novice cook
I prefer baked apples as a filling as it not only gives you a nice an sweet fruit but as well as provides a syrup for the inside and outside the crepes
Oh, Frank. Does anything you craft from your handmade utensils and harvested ingredients NOT look absolutely stunning? Granted, you’ve been cooking since you gave birth to God, but if you opened a restaurant, I would be there every day. Well done on the crepes, can’t wait to see more!
Thanks for the reminder of how versatile crepes can be, Chef! My son absolutely 💜LOVES💜 Blueberry Blintzes, so that's always his first request.💜😋💜 I'm curious. How do you wrap your extra crepes to store them in the freezer? I've always just made them fresh for each meal, but now might be a good time to PLAY around with making a double batch for later.
As an eastern European that eats crepes on a weekly basis since for more than 20 years now, but also cooks them for about 10 years, I can say your recipe and technique is good.
@@gergelynemeth188: Flipping in the air and cracking eggs single-handed are my two favorite chef skills. Which anyone can master if you just practice enough and you aren’t afraid of making a mess at first.
Chef Frank thank you for this recipe. Time for me to dust off my crepe pan.....I'm just disappointed that you didn't flip the crepes in the pan! :-) Thank you!
I don't know if that's the case for anyone else, but when I'm making crepes or pancakes, the first one always, ALWAYS breaks. I can make 30 or 40 in a row and all will come out neat and beautifull, but first one always breaks or makes other problems. I like to think that's a sacrifice to a pancake god
Is there a certain ratio or proportion of ingredients for crepes? I've found matching milk to flour works but not sure if other ingredients need to be rationed out as well. Plz help (usually make crepes 1-2 times a week for breakfast for just me, one/single person).
He's got the recipe in the description, just make them and then cook them and freeze. Simple as that. That is how I'd do it as it's just me at home so cooking for one too.
Chef Frank, Since Valentine's day is coming soon. How would you reccomend to make chicken wings for a super bowl party that I'm hosting? Since Valentines day is so close to the Super bowl this year. I implore you for a wing reciepe that has Chef Franks approval.
Media Technical Support People and Staff @ Mr. Awesome 😎 Chef 👩🍳 Frank , thank you 😊; again, Media Technical Support People and Staff @ Mr. Awesome 😎 Chef 👩🍳 Frank , thank you; Greetings from southcentral Texas USA 🇺🇸
Greetings: amen 🙏 alleluia : ( fwiw ) my favorite crepe for dessert 🧁 is raspberry with ground almonds and granulated sugar: in addition ham & Swiss 🧀 Cheese Crepes are outstanding
Are you looking for the Truth? We can’t have our own truth, that is what we call opinion. Jesus said, I am the Way, the Truth, and the Life. In other words; follow His way, which is true, and you will have life. We all yearn for what is true in some degree. Here is what truth does according to the Bible, “And you will know the truth, and the truth will set you free (Bible verse: John-8:32).” Seek Jesus and you will find Truth.
@@ProtoCookswithChefFrank It’s a hard habit to break. It has to be top of mind & a concerted effort every time you’re speaking. If you think about, if it’s Right? then I wouldn’t need the instruction. lol. On a positive note. I use your pancake recipe exclusively. Love Them. Keep forging ahead Chef Frank.
You did it again Frank... Probably tried every crêpe recipe from books and internet... But your's is something else... Better in every way kids won't eat anything else for sunday breakfast...
Other channels try to make making crepes like a rocket science. You crack the code for us. Thanks for that!
You’re my hero, I did it and my wife was stunned 🤩
It's 11pm when i got this video and I need to do crepes now. Goddamnit Frank!
You can tell that Chef Frank is a great educator because he focuses on all of the important points and doesn't overwhelm you with details. I really like tips that like the one at 5:54 where he explains how to correct the temperature when things go wrong. I feel like cooking is more than just recipes; a lot of chef Frank's experience has been distilled into intuitions about mistakes and understanding how to repair them. Would be nice to know how to recognize when there's too much milk, or too much egg, or too much flour.
Here's an unconventional dish using crepes that my grandmom used to fix: Fill/roll crab meat in crepes and place in rows in a deep baking dish. Cover with enough cream of crab soup to keep things moist. Bake until hot and bubbly topping with cheese for the last 5 minutes or so of oven time.
I heard on Jacque Pépin's channel, that the French make this kind of casserole with leftovers. (His version was with fish.) It's funny how various cultures have a "get rid of leftovers" breakfast dish. In North India, it's paratas? I think in Mexico, it's tacos?
Happy morning Frank! Happy FRIDAY actually.
My dad always taught me to rest the batter. I'm going to try your way with the immersion blender in the morning.
Best filling we have (in Eastern Europe) is apricot jam, preferably home-made. (Various jams in general).
Sounds delish
@@ProtoCookswithChefFrank Here's a video on typical "jamming" (it's Hungarian, but the overall process should be easy enough to grasp) ;)
th-cam.com/video/kES0j94NE-A/w-d-xo.html
Tks for recipe to make with my family .... you are the best Frank
Years ago I made crepes with Bisquick. It was extremely easy. Filled them with ice cream, chocolate sauce, whipped cream, folded over, more whipped cream, a strawberry and a sprinkle of nuts. Copied it from a local restaurant. It was always a hit.
Now I need to try your recipe!
Thanks for all of the recipes :)
Thanks Mr proto amazing recipes and delicious as always
Ohh Frank..NOW you've done it! You had to go and remind me to make crepes! Crepes that I love so very much.. So now I have to go and make some. Thanks a lot 🤣
Edited to add..this plate trick is AWESOME! THNAK YOU! Anyone who's ever made them knows how hard it can be to sepperate them if they're stacked on a plate. Great idea!
Thanks for adding ml/g to the recipe, Frank 🙏
I recently tried very thin pancakes with oat milk and oat flower (+ eggs) instead of wheat flour/normal milk. It is a super awesome light and neutral breakfast without any gluten.
Frank i love your videos 👍👍
I follow Frank from Epicurious channel and this is such a relaxing video to watch. It's amazing how such an experienced talented chef just simplifying and teaching us recipes. Keep up the amazing work 🤩🥳
Chef Frank!!! I'm excited to make this. Could you do a video on what wines to use in cooking? Do they have to be dry wines can you use semi sweet or sweet wine?
Also I feel on epicurious when you have Emily, Gabby, and Daniel their your kids and Lorenzo is your younger brother that have to one up them or you give them crazy ingredients lol. I find them to be almost like family to you lol. Would love to see any of the 4 on your channel.
Any wine will work, best it's the same or similar to what you will be drinking. Just avoid the cooking wines, they have a ton of salt in them, so here red or white, or blush/rose will do. It all depends on what it is you are cooking, can be dry or not. So for instance, many meat dishes, especially red meats and game tend to favor a nice red wine, such as a merlot or a Burgundy will do, for white meats like pork or chicken, a white wine tends to work best. I think even blush/rose can work in some dishes but really whatever you will be drinking for dinner will do well.
LOVE crepes. We called them "roll ups" growing up and would put a little butter and sugar on the inside and roll it up. Some of my fondest memories were from making roll ups!
We do cream cheese with raspberries or strawberries usually. As a kid I used to put just butter and powdered sugar in mine when the berries ran out so occasionally I’ll do one like that for nostalgia. I grew up making crepes as a family every Sunday and I definitely want to continue the tradition of weekend crepes when we have kids also.
i may have missed it but have you ever done a kitchen tour? Like showing what all appliances, utensils and pots and pans that you use and prefer.
oh yeah: TIME TO TASTE!!!!
Easy peasy lemon squeezy!
I make these every weekend (sometimes with regular milk, other times with coconut milk) and I put a tiny bit of butter on the pan before each crepe to get that golden delicious look. Always roll them with the buttered side on the outside and it is a flavour bonanza.
Sounds great!
add some butter to your batter to try russian blinchiki, trust me you won't regret it
I love these tutorials!
Frank, I've seen you in the videos on Epicurious, I won't lie you've taught me how to make things that I thought were complicated but actually were super easy and I thank you for that. But oh my god you always have so many ingredients when Epicurious has the cooks swap ingredients and I feel bad for the novice cook
Made them this morning! Excellent!
Glad you like them!
Crepes are so amazing definately one of my favorite foods
When I lived in Paris, I would eat a ham, cheese, and egg crepe while I sat on Pont Neuf overlooking the Seine. Thanks Chef Frank for the recipe.
Crepes do need some browning I just think it makes them tastier.
I prefer baked apples as a filling as it not only gives you a nice an sweet fruit but as well as provides a syrup for the inside and outside the crepes
We always order these from a local cafe but we’re moving so it’s kind of sad but this video has given me some inspiration to try them on my own!
Oh, Frank. Does anything you craft from your handmade utensils and harvested ingredients NOT look absolutely stunning? Granted, you’ve been cooking since you gave birth to God, but if you opened a restaurant, I would be there every day. Well done on the crepes, can’t wait to see more!
Thanks for the reminder of how versatile crepes can be, Chef! My son absolutely 💜LOVES💜 Blueberry Blintzes, so that's always his first request.💜😋💜 I'm curious. How do you wrap your extra crepes to store them in the freezer? I've always just made them fresh for each meal, but now might be a good time to PLAY around with making a double batch for later.
I love crepe!!!
I'm impressed by the stack of crepes you made. I get impatient after making 4 crepes. I'll try to save the crepes not the batter, like you said.
As an eastern European that eats crepes on a weekly basis since for more than 20 years now, but also cooks them for about 10 years, I can say your recipe and technique is good.
Thanks
It's 2am here and now I want to make crepes.
We add soda water to make it even lighter
also, I use a specific pan and flip it in the air without a spatula because that's way more fun (and faster if you are experienced)
@@gergelynemeth188: Flipping in the air and cracking eggs single-handed are my two favorite chef skills. Which anyone can master if you just practice enough and you aren’t afraid of making a mess at first.
Would have loved to see Frank make Crepes Suzette, but oh well maybe another time.
Chef Frank thank you for this recipe. Time for me to dust off my crepe pan.....I'm just disappointed that you didn't flip the crepes in the pan! :-) Thank you!
I make blintzes with crêpes. Easy peasy.
I don't know if that's the case for anyone else, but when I'm making crepes or pancakes, the first one always, ALWAYS breaks. I can make 30 or 40 in a row and all will come out neat and beautifull, but first one always breaks or makes other problems. I like to think that's a sacrifice to a pancake god
It is the way
@@ProtoCookswithChefFrank : D
My man! :D
Is there a certain ratio or proportion of ingredients for crepes? I've found matching milk to flour works but not sure if other ingredients need to be rationed out as well. Plz help (usually make crepes 1-2 times a week for breakfast for just me, one/single person).
He's got the recipe in the description, just make them and then cook them and freeze. Simple as that. That is how I'd do it as it's just me at home so cooking for one too.
I like them more brown
Domo arigato, misuta Frank Proto.
I like the filling to be Nam Prik Pao, eggs, soy sauce, and grinded white pepper. Yummy~
I'll try out your batter recipe, but I use butter rather than veg oil.
I like to think you don’t have a bin next to you and that you just throw stuff on the floor
:)
Would this work with gluten free flour? My son has celiac and curious to know if you think this would work or not. Thanks!
I haven't really used gluten free flour before. I know there are some good 1 for 1 swaps nowadays.
I hope your family loves to eat good food!😊
can the batter be stored for later? or what would be the measurements for less crepes, say for one or two people?
He says in the video: Save the crepes, not the batter. Refrigerate or freeze the ones you do not use.
Breakfast is served.
Chef Frank, Since Valentine's day is coming soon. How would you reccomend to make chicken wings for a super bowl party that I'm hosting? Since Valentines day is so close to the Super bowl this year. I implore you for a wing reciepe that has Chef Franks approval.
Man. I remember when that cookie butter crap was just coming into store shelves around here. It was so weird. Good stuff but bizarre.
Media Technical Support People and Staff @ Mr. Awesome 😎 Chef 👩🍳 Frank , thank you 😊; again, Media Technical Support People and Staff @ Mr. Awesome 😎 Chef 👩🍳 Frank , thank you; Greetings from southcentral Texas USA 🇺🇸
I've never heard of cookie batter, is there a brand name.
Cookie butter from Trader Joe’s. speculoos is the name.
Love crepes.
Greetings: amen 🙏 alleluia : ( fwiw ) my favorite crepe for dessert 🧁 is raspberry with ground almonds and granulated sugar: in addition ham & Swiss 🧀 Cheese Crepes are outstanding
Greetings: amen 🙏 alleluia : looking forward to MLK Holiday and then Groundhog Day and , after that , Valentine’s Day! Amazing 😉; again, amazing 😉.
It looks like slavic pancakes.
Damn you and your double eggs! Lol
My first attempt had a lot of middle holes😂 at least it tasted good, but I don’t think anyone would buy it!
hi chef frank
6 eggs… double batch?
No Star Wars tasting spoon 0/10 do not recommend
😆😆😆
Sorry
@@ProtoCookswithChefFrank Am just kidding. Great recipe and great content as usual :)
Are you looking for the Truth? We can’t have our own truth, that is what we call opinion. Jesus said, I am the Way, the Truth, and the Life. In other words; follow His way, which is true, and you will have life. We all yearn for what is true in some degree. Here is what truth does according to the Bible, “And you will know the truth, and the truth will set you free (Bible verse: John-8:32).” Seek Jesus and you will find Truth.
I always heard chefs say resting was to hydrate the flour fully, not for relaxing gluten. Hmmm, controversy?
Enjoy your videos. But I must be honest. The use of right? after your instruction drives me a bit bonkers.
Fair enough! I have been trying to cut back.
@@ProtoCookswithChefFrank
It’s a hard habit to break. It has to be top of mind & a concerted effort every time you’re speaking. If you think about, if it’s Right? then I wouldn’t need the instruction. lol. On a positive note. I use your pancake recipe exclusively. Love Them. Keep forging ahead Chef Frank.