The Trick to Making Crepes - Kitchen Conundrums with Thomas Joseph
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- Опубликовано: 16 окт 2024
- Making crepes, the thinner, lighter cousin to our pancakes is easier than you think.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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I find making pancakes more difficult then crêpes but that’s just because I grew up making crêpes. letting the batter sit for 1 hour(or even ½ hour) is enough, it really doesn’t have to be over night.
+queluu that's exactly what i was going to comment haha:) 1 to 2 hours is enough to have a good batter :) Sometimes I don't even let them sit before baking them, a few minutes just do the trick
yes if you need to make dinner fast and everyone is hungry, there is sometimes no time to wait :)
i never let the batter sit x)
Me too I can't wait for the batter to rest and for some odd reason the first pancake is always a bit wrong, all subsequent pancakes are fine though.
Lisa ŵ
I'm french and I can tell you that we add flavor in the batter. vanilla, rhum, orange zest....
Growing up, crepes were a Sunday morning treat, mom would spread them with strawberry jam, roll them up and serve with fresh strawberries. I remember leaving the batter to sit for a while but never as long as over night.
Djoudie Alexander
My mom was a kid during the first depression so she was a bit old school in the kitchen, she never had a blender because "I have spoons". She received a stand mixer from my dad as a Christmas gift and she made him return it because "I love my Sunbeam". I have the Sunbeam 'Mix Master' my parents received as a wedding gift in 1946, it's been repaired 2 times, and will be again if needed, and it works great! My husband gave me a stand mixer for my birthday a few years ago. I used it once, found it extremely difficult to use and it's big and heavy and hard to find a place off the counter top to store it, so I sold it because "I love my Sunbeam". I also have spoons but no wisks.
Djoudie Alexander
I never overstress it, I mix all my breads and other heavy dough recipes by hand.
You are the reason I subbed to this channel 👌👌👌
I hungry when I see this movie in the middle of the night (^ ^)
Great vid, this young man is a fabulous teacher!!!! Very clear, very detailed. Thank you!
Its pretty fun to see a chef making this look like something fancy. Those are called pandekager (pan cakes, not the american kind) and are so simple and easy to make, that they are often made by 7 year olds in Denmark. Protip: Springle with sugar and a few good squirts of lemon or lime and they are amazing without being too sweet. For extra umph, find some good sweet apples, chop them up very finely and add them to the filling. No cooking them or warming them or anything. Just raw apple
+Skyggespil yes every country has pankakes good job on being oblivious to the rest of the world
in romania crepes are eaten in every household. it's one of our childhood favorite deserts.
if you don't want lumps, you just GRADUALLY add the milk into the rest of the ingredients, that way it's easier to get rid of the lumps before the mixture becomes too liquidy ;)
I feel like as long as you have a good non stick pan they aren't that hard to make, just made some last week and they turned out great. My favorite filling is Nutella!
I hungry when I see this movie in the middle of the night (^ ^)
"and that is the french.... crap" lmao
I was looking for this comment. lol
Iffat Ahmed me too
😂
Love ya Thomas! These are lovely recipes! All of them! 💯💘
Thanks for making this. I was looking everywhere on YT for a video that demonstrates precisely how to make the batter for crepes.
these are so easy to make. in Romania, crepes are made like this and it is a fast and easy desert to make.
I have not eaten Romanian cuisine, but what is the typical dish (^^?
I love the fact that pancakes are the thick version of crepes, just adding more flour and baking powder. And waffles are the fancy pancakes since you can use the same recipe. XD It all depends on which way you want to eat you batter. XDDDDD
I love brunch, so crêpes are my jam (so to speak)! Great to see this easy method.
Omg, I'm going to make these! I've always wanted to know how to make crepes!
I would like to eat the crepes you made (^ ^)
Go back to Arabia.
Best ever! Love ❤️ we love ❤️ this one.
I never thought of passing the mixture trough the fine mesh to eliminate the lumps. Thanks for the tip. I will certainly use it the next time I make crepes :)
Just mixing without (much) milk first, is an easy way to avoid lumps.
Thank you, Thomas!
i like the way you say conundrums 💓
im making pancakes or crepes(onestly the same thing to me)since i was 12 and i tryed all types: fluffy,thin,normal,šmarn,whatever you wish and i onestly dont have exact recipe for them.i whisk them by hand, not a mixer so i feel it when the batter is ready.Oh and i never use butter.Also ordinary are sometimes boring,so i use spices,rum,matcha,cocoa,whatever i feel like
well,eather way im your new subscriber and i like your videos very much.
I don't mind letting the batter sit for a while but I think overnight is too much, don't you think?
You forgot to mention the shape of the pan which is possibly the most important thing. It has to have rounded "corners" and be reasonably shallow. Luckily most non stick pans look precisely like that but... just in case someone goes foodie with some stainless steel monstrosity... :)
So that's why we always had thick crepes back in high school. I did this with my classmates and we always got pancakes instead of crepes. XD
Overnight is best. I made it crispy by adding blue cheese. It was super good.
In Canada, not just Paris we spread crepes on flat grills. Look up Coras breakfast restaurant.
Pretty much everywhere where they sell crepes
Is it weird that I know how to make delicious fluffy pancakes but I still don't know how to make beautiful thin crêpes? (I'm French)
It's better to make your batter more on the thin side - it helps keep the pancakes thinner.
Also I ladle the mix on the ouside of the pan then swirl then tip out excess batter. This helps a lot in thinness too.
nitelite78 Thanks for the great tip. I'll have to try that as I've been pouring into the middle and swirling outward often resulting in a pancake that sets too fast.
having a non stick pan is half of the work
Hey Thomas thanks, these look great. I'm definitely going to try to implement a crepe night for my kids. About how long can you keep the batter refrigerated? Thanks, Scott
That would be an amazing smoothie on a juice cleanse.
Love crepes! Great video :)
the 'crap' mix! LOLOLOLOLOLOLOLOLOLO,laughed 5:57 in the morning irl.
i did no get it.........
Anyone else notice how he kept switching his pronunciation of crepe???
Yes, this is the comment I was looking for
Thomas how would you keep them warm if your making a bunch? Is it better to serve room temp or is it good to reheat?
Can you please show me the best way to remove the crust in a shell tarlet mold . I always end up cracking the tart because the crust ( short bread recipe) sticking to the mold . Thanks
If you've made them ahead and refrigerated or frozen them do you need to spread them out in a single layer and let them come to room temp before serving? I would be afraid of them being too damp if they don't have a chance to air dry just a bit.
+Larry Stoecker I've never froze them but I have made them in advance and refrigerated them. I refrigerated them folded in half and they sprung back to their shape easily. They weren't damp at all quite dry actually, I put mine in the microwave to heat for about 10 seconds with a damp paper towel over it to keep it moist and that worked fine to reheat and keep in the moisture.
The recipe in the website is different than the video. Which is correct?
Beautiful crepes! You say crepe different that me, like "crep". I may be saying it wrong. I say it like "crape". Well once I heard you say it my way "crape". Hmm... I wonder what way is correct?
“Crape” is the Americanized version of saying the word. In French, it’s “Crepe”. I say Crepe, since it’s origins is in France.
Seriously ? "Notoriously difficult for people to make at home"...
Crepes are the kind of dish that you make with your kid to teach them a simple recipe, they are the easiest dessert to make...
UncommonManFromEarth nah I always struggled making them but other things like soufflés I could do easily.. everyone is different
UncommonManFromEarth Agree. I live in Denmark, and I have grown up, maling pancakes. We just don't let it sit, we just make them🙈🙈
UncommonManFromEarth ajajajajajaj I make them at hope... however my friends can't... they feel.really challenge for them. I think they are easy, but Thomas is right. There are not easy for many people around the globe
Finally! A professional who does the iJustine way! 😊😊
Could it work with spelt flour and almond milk?
Zoe Aparicio yes, totally
Crepes are so easy to make
I made crepes today for breakfast (with rasberry jam) :)
exactly what is developing the flavour in the fridge overnight?
Oh God why is it so difficult for people to comment something nice once in a while ...
In Denmark we always make crepes and not the american kind of pancakes, so i just find it kinda weird to watch this since i think they are so simple and easy to make, haha. I have never seen anyone let the batter sit in the fridge overnight though, we just make the pancakes right away. Also, we roll them up after putting in the filling.
Louise R ikr! It's way easier to eat them that way
I JUST MADE A FRESH BATCH OF CREPE BATTER AND JUST WHEN I LET IT REST, I CAME TO RUclips AND I SEE THIS UGH!!!! HAHA
+Keshav Prasath lol
We use it as yellow peach tart filling
Thanks!
oh no !! what a crime you had to flip the pan in order to flip the crepe !!! hahaha ! kidding, it looks very tasty ! ^^
Agreed!
Do i have to re-butter my pan each time i make a new piece of crepe?
Ohhh, alright!!! Thanks so much!!!! :)
This is what we call pancakes in sweden, american pancakes seems to be so fluffy/cakey?
I liked his sugestion of using whisky in the batter
I dun have a blender, stand mixer. Hence.if i mix the batter with a whisk, would you say adding the flour gradually, that might help the consistency or not really? Any tips for people who mix it with a whisk like me? thanks
Icey Lee with a whisk, I tend to add the eggs before the milk. Creating a thick batter. Then I add about a third of the milk at a time, just stirringslowly with the whisk until combined. By doing it this way I avoid any kind of lumps, as it is the milk fats incapsulating the flour, that leaves you with those tough lumps no amount of vigarous whisking will remove.
Put the recipes in the description please
Navidra Hardin Just note it down as he speaks
I hungry when I see this movie in the middle of the night (^ ^)
do people actually have major difficulties with crepe making?
Shanley Shoupe Brommer nope, just Americans 😜
It's not something you can easily dive into if you've never made it before or don't have anyone to teach you. I mean you have to know how your pan works. The first pancake never comes out the way you desire. And I think most Americans are probably intimidated on how to make crepes because it is easy to mess up (you have to know when to flip it and etc).
I think maybe they use to little better and make it to thin and make it super fragile
yes, the crepe keeps sticking to my stainless steel pan! Friggin asians and their fear of nonstick pans...
Apparently so
But if you put it in the fridge, how do you make it hot again?
What's the best way to reheat if you make in advance or freeze and defrost?
+Jennie D I would think microwave briefly.
+jbooks888 Thanks! :)
Thomas, I only wish you'd shown how to do the filling as well.
Shereese Maynard you can add anything you want, Nutella, jam... You don't usually make some special spread, I like to put in sugar and lemon juice, roll it up and it's ready to eat. Trust me you don't have to fold them all fancy like, when you roll them they're easier to eat
How to make them crisp on one side?
My favorite includes Frangelico, bananas, butter & brown sugar
+Funkbaz oh yes - brown sugar makes almost anything delicious.
I like this guy
what brand is that blender?
Oh my God, I love that you pronounce it right! Most English-speaking people pronounce it in a horrible way.
What is the substitute for eggs in this batter?
Please let me know.
Flax seed egg
Flour in grams : 219g
yummy
we can add sugar sor a sweet crêpes right ^^
yumm
YES! yummy(^^)
what are the substitute of eggs?
Do I have to use kosher salt because I only have table salt in hand and in my country Kosher salt is quite expensive
any salt will do.
thawanteds Thank you!!
jo m yep but less... a pinch of table salt is more than a pinch of kosher salt
oh ok then thanks tho but will sea salt have the same effect of the kosher salt?
jo m in this case both disolve so i guess yes but i always wonder if it actually does something else as far as i know using different types of salt only matters when it doesnt disolve before cooking for example in bbq meat big grain salt make it a bit crisper and crunchy same if you put it over bread doug before putting it in the oven, of course when you make meat "a la sal" you need big grain salt to cover the meat but not penetrate too much into the meat and end up making a oven inside a oven its a pretty good technique but well im letting my cooking mind to beat about the bush too much i hope i helped u a bit and sorry for my bad English :P (i hope i used that expression properly xD)
one or two table spoons of sugar
and vanilla extract will change the whole thing to perfection
Ok. Recipe measurement is diferent from video ??
Which one?
freezing freshly baked crepes?
HERETIC!!
Crep, crep, crep, crep, crep, crep 1:51 Crepe, crep, crep, crep, 2:27 crepe, crep, crep, crep,
You don't need to leave it overnight, it looked lumpy and not "nice and smooth" we make these all the time and leaving the batter out really doesn't make a difference so save the time and make the crepes whenever you want
An easier way to get creeps is to post a naked selfie on instagram.
Surprised he didn't use water. But will definitely try the recipe.
last yeah i had home ec (i was in 7th grade)and we made crepes.. They were delicious but they had gotten soggy, by the end of the day, probabky because of the butter....and the powdered sugar
Megan Evansforever well duh, they're not pancakes you do not put butter on them or in them
1:52 "Crep. Crep. Crep. Cray- Wait what?"
THAT IS SO WEIRD--this morning I used Sarah Carey's recipe to make crepes and I go to youtube and I see this.
Your induction burner went crazy
Oh, come on... I am making crepes since I was 16 using only hand whisk and I don't even let the batter to sit . They are alvays delicious. But I put one half of a milk and one half of a mineral water and half of a table spoon of a baking soda or a baking powder.
I thought that too btw 16?wtf i was making them since 9 years old i live in europe so i call them pancakes we dont eat those fat pancakes we only eat '' crepes''
i thought that too btw 9? wtf i've been making them since i was 4
Lucas Barbosa come on, 4? I was making them even before I was born!
TheMmmija Really before you were born? I've been making them since my past life
Same here👋🏻 idk why they make simple things complicated?🙄
can you show how to make a perfect churros?
Great
ijustine would be really delighted to see this vid xD
usually chefs say not to over mix the batter when u add flour....wont blender over mix it...i am confused .-.
+Iqra Amanat It won't over-mix it if you just pulse it a few times. Don't let the blender run continuously. :)
What if you use salted butter instead
Valerie Lam If you use salted butter AND put the salt it it becomes really salty because the butter is already salted. People prefer to use unsalted because you can actually control how salty you want it
Valerie Lam crepes aren't made with butter, you use vegetable oil...
Clorox Bleach Actually, most crepes are made with butter, but some recipes substitute it with oil
how many times does he say crêpe
Stop putting butter in everything, here's a better recipe: flour, pinch of salt, milk, mineral water, 2 large eggs and a 1/6 of a cup of oil, this is immediately ready to use, just try it. We fill them with Nutela (or any cream!) and crushed cookies, or simply with jam! Enjoy! P. S. You can also fill them with salty ingredients like for a sandwich 😇😌
Yummy :)
No air-flipping? ☹️
+Aurelian Cretu Was thinking the same thing ! You become instantly cooler when you air-flip them
So a dosai? Or appam.
do you mean dosa or utpam
I speak French (from Canada) and it’s not pronounced « crep » it’s pronounced « Crayp »
I have not eaten canada cuisine, but what is the typical dish (^^?
Awesome but my auntie (by marriage) is French and she makes crepe pretty different from yours... and my auntie's crepe is the best crepe in the world!
How many crepes does this recipe make?
depends how thin YOU can make them
pizza recipe plz!
In Serbia, we call these crepes pancakes
goodjoja high five! ✋
Leaving the crepe batter to sit in the fridge overnight is totally unnecessary. Just make the batter and do light up the pan!