I was trying to remember this recipe and realized it could be. 1-2-3-4 Crepe recipe. 1x Cup flour 2x Cups milk 3x Eggs 4x tbs of butter. 😁😁😁😁😁 can’t wait to try.
Dude, I am so hungry! I watch these videos because they calm my anxiety. Not because I will ever cook anything haha. I always end up so damn hungry! These look so delicious!
Just made this and omg it is amazing!! Only thing I did different was added some salt and pepper to the egg for some more flavor. A sauce i think would be lovely over this - a suggestion i read in the comments was hollandaise! That would be delightful.
These look wonderful😋 I love buckwheat flour for pancakes too. To me with the butter & maple syrup a buckwheat pancake tastes chocolaty. I am not even a huge fan of chocolate but buckwheat pancakes hit the spot with zero guilt. I'll definitely be trying these crepes and soon. Great, easy recipe. Thanks Julia☺
Great! Without the cheese, these are also a traditional East Frisian breakfast, usually served with lettuce dressed with a sour cream, lemon, and onion dressing.
Who knows? Without eggs, cooks swear by resting (with eggs no need), but chemists claim resting allows the Ph to change from neutral to acidic and therefore will stick more to the pan.
I love this whole recipe. They only problem I have is I don’t care for runny yolks. Offhand, the only solution I can come up with is to make and fold the crepes, cook the egg separately and then place it into the folded crêpe. You could still bake the whole thing together. It defeats the purpose of the method but…any other suggestions?
You lost me in the very first minute when you said you can't make the crepes without wheat flour. I've made thousands of these in my life, and not one had any wheat flour. They hold together just fine. My French grandmother (who taught me how to make these) would also like to have a word with you.
This isn't the right way to cook them (I'm French). Cook them opened with butter in a pan, and only close them once the cheese has melted and the egg white is cooked. By then the crêpe will be crispy and not soaggy like yours.
French here. Nobody puts wheat flour in galette!! They are 100% made of buckwheat and guess what they are made like that since the 16th century and for some reason you can't. There are so many recipe online more accurate than this one. Also no milk, it's water. Finally the cooking method is all wrong! You are supposed to cook the galette on one side, then put the filling, fold and finish the cooking in the pan. This video and recipe is ridiculous!
@@jemmaj2919 I am talking about the same dish she is, « galette complète » ie buckwheat crepe with ham, cheese and egg. The standard recipe is 90-10 flour mix, water, 1 egg only, and salt (no milk, no melted butter: these two are for crêpes, not galettes). And we finish them on the pan directly, not in the oven.
@@romainhaym747euh en tant que Bretonne je trouve la présence de farine blanche honteuse. Les vraies galettes c’est 100% sarrasin ! Non mais. Et non, pas de lait ou de beurre dans la pâte. Ca ne se trouve que dans les crêpes Normandes. Blasphème.
I was trying to remember this recipe and realized it could be.
1-2-3-4 Crepe recipe.
1x Cup flour
2x Cups milk
3x Eggs
4x tbs of butter.
😁😁😁😁😁 can’t wait to try.
Plus salt
@@klimtkahlo damn lmfao 5 teaspoons? 😂😂
You can make galettes without plain flour and they don’t fall apart. I use an ale for the liquid component- so delicious!
Dude, I am so hungry! I watch these videos because they calm my anxiety. Not because I will ever cook anything haha. I always end up so damn hungry! These look so delicious!
I made these for Mother's Day, and my mom loved them. Thanks, Julia!
I've made many failed crepes over the years. Excited to try this.
Love these. Only change I make is add salt and pepper to the egg and sometimes serve it with hollandaise sauce!
I love how it looks like a regular cooking show but it has like nuggets of alien technological information.
🤣
The best part is the smile on the spatula!! :)
That spatula. I need it in my life.
🤣🤣Ali Baba
Proper galettes don't use gluten. There is a special striking motion in the mixing that helps give it the needed consistency.
Just made this and omg it is amazing!! Only thing I did different was added some salt and pepper to the egg for some more flavor. A sauce i think would be lovely over this - a suggestion i read in the comments was hollandaise! That would be delightful.
These look wonderful😋
I love buckwheat flour for pancakes too. To me with the butter & maple syrup a buckwheat pancake tastes chocolaty. I am not even a huge fan of chocolate but buckwheat pancakes hit the spot with zero guilt.
I'll definitely be trying these crepes and soon. Great, easy recipe. Thanks Julia☺
Oh this was exciting 😊
in Brittany no milk is used for gallete batter rather water. this does not look like a galette more lika crepe made out of buckwheat flour
Great! Without the cheese, these are also a traditional East Frisian breakfast, usually served with lettuce dressed with a sour cream, lemon, and onion dressing.
Thanks. Will definitely have to try these.
Yum-would love to try this. Will need some buckwheat four!
The smiley face spatula makes me laugh!
Thank you thank you!
Merci 👍
Hey I'm from Austria and i know crepe to be way thinner...are they thicker because they are buckwheat crepe? Love the video!
In Brittany the buckwheat ones are always served pretty thick, so I guess the answer is 'Yes'
I will get my own Erina Nakiri with this recipe?
It drives me nuts that they use a scale, then give the weights in Imperial measurements. What the hell is 3 and three/eighths ounces?
I find buckwheat crepe batter is best if left over night in the fridge.
Who knows? Without eggs, cooks swear by resting (with eggs no need), but chemists claim resting allows the Ph to change from neutral to acidic and therefore will stick more to the pan.
That and a glass of cider.
LINK TO SPATULA PLS
I make them 100% Buckwheat.
I love this whole recipe. They only problem I have is I don’t care for runny yolks. Offhand, the only solution I can come up with is to make and fold the crepes, cook the egg separately and then place it into the folded crêpe. You could still bake the whole thing together. It defeats the purpose of the method but…any other suggestions?
Try popping them on the top rack of your oven under the broiler for a few minutes. Should firm up the yolk and crisp the top.
You lost me in the very first minute when you said you can't make the crepes without wheat flour. I've made thousands of these in my life, and not one had any wheat flour. They hold together just fine. My French grandmother (who taught me how to make these) would also like to have a word with you.
I’d replace the vegetable oil with butter.
Unless you happen to be celiac. And somehow they make it work in Brittany. Hmm, I ended how they do that? Maybe the egg they use in the south?
Have scale, measure in... ounces?
This isn't the right way to cook them (I'm French). Cook them opened with butter in a pan, and only close them once the cheese has melted and the egg white is cooked. By then the crêpe will be crispy and not soaggy like yours.
Ah, leave it to the French to gatekeep literally anything when it comes to food.
@@michellebowen1194 They might even rival the Italians in that regard.
@@michellebowen1194 I'm giving you a way to cook it that will make it better, what's wrong with that?
@@jeroboam4486 You're implying that there's only one correct way to make the dish.
@@michellebowen1194 I fail to see what's wrong with that. If you want to eat sub par crêpes then so be it.
For those who have to follow a gluten free diet, is there anything we can substitute for the wheat flour?
Me too. Valerie. I'd use 1:1 gluten free flour.
Traditional recipes use buckwheat only. Check TH-cam for more recipes. I am gluten free too.
Do your weight measurements in metric. Or better, do everything in metric
No
Thought they were pronouced, crapes.. She's saying it like kreps
French here. Nobody puts wheat flour in galette!! They are 100% made of buckwheat and guess what they are made like that since the 16th century and for some reason you can't. There are so many recipe online more accurate than this one. Also no milk, it's water. Finally the cooking method is all wrong! You are supposed to cook the galette on one side, then put the filling, fold and finish the cooking in the pan.
This video and recipe is ridiculous!
Very strange looking galette. Never seen this in French creperie anywhere in France.
😋👍🏻
this is not very French ...
This is not a original galettes recipe from brittany.
no.....
What?!?!? No need for wheat flour
so only buckwheat flour?
Vegetable oil? Are you serious? Use butter like the french do...
Mais personne ne fait des galettes comme ça!… (75-25 flour ratio? milk??? 3 eggs??? butter in the dough??? Galettes in the oven???)
can't u see it is a different dish altogether????!!!
@@jemmaj2919 when you call it the traditional name, it's not supposed to be though.
@@jemmaj2919 I am talking about the same dish she is, « galette complète » ie buckwheat crepe with ham, cheese and egg.
The standard recipe is 90-10 flour mix, water, 1 egg only, and salt (no milk, no melted butter: these two are for crêpes, not galettes).
And we finish them on the pan directly, not in the oven.
@@romainhaym747euh en tant que Bretonne je trouve la présence de farine blanche honteuse. Les vraies galettes c’est 100% sarrasin ! Non mais.
Et non, pas de lait ou de beurre dans la pâte. Ca ne se trouve que dans les crêpes Normandes. Blasphème.
Those were way over cooked
Wrong
Nonstick means teflon in the brain. Need a healthier technique.
@Mr. Cool 🤣 You will pry my cast iron and my French carbon steel crepe pan from my cold dead hands.
you can use carbon steel quite easily, preheat the pan and there will be no sticking, after first seasoning nothing stuck to my carbon steel crepe pan