I made these today! Love this recipe, simple. I heated up the crepe pan before I added the melted butter and it was good to go . Your video was exemplary, thank you
All of us from former Yugoslavia used to eat lots of crepes in our childhood and lifetime. It was the main comfort food for us and still is. Thank you for bringing the old school recipe and technique. I love your cheerful and amazing cooking.
I like that salt comment about not tasting it, but it bringing everything up just a bit. I have high blood pressure and have to be careful with salt - if I omitted the salt, would it ruin the crape? I think about this too when I want to make breads... I'm worried it will be too bland and a waste of time.
I'm so happy to see a new video from you, Christine! I made your Bolognese the other day and, as always, it was incredible. Please keep posting, you're a gem!
@@ChristineCushing thats great to hear and you will be for sure succesful!! and i am si glad you are back just love your recipes and all the tricks we can learn! thank you!!!! :)
Re-bonjour Christine, glad to see you! Maybe your back!🙇♂️ You were all over the tv!!Great show!!📺 Looks so good! Thank you for sharing! À la prochaine!!🙋♀️
You are great! I like your style and recipes, and you're Greek :) I am from Serbia and I love Greece and Greek people! You are also one beautiful lady! Thank you for your videos!
Hi 👋 😀👍 @ Christine these beautiful French crepes are so delicious they soft smooth and silky melt in your mouth beautiful crepes thank you so much for sharing the beautiful recipe and the beautiful video @ Christine's My Favourite Recipes😋😋👍👍😀😀🌹🌹❤️❤️
Hi Christine thank you so much for the beautiful red heart and thank you so much for enjoying my messages and comments at Christine's My Favourite Recipes 👍👍😀😀🌹🌹❤️❤️
I just made these for dinner!!! OMG, they are amazing!!! I made the nutella and banana, and took fresh strawberries and made compote, with sweetened cream cheese smeared on. As fabulous as your galaktoboureko❤️ that I love to make, which freezes quite well,also!Thank you for all your wonderful amazing recipes!
You are truly a real chef! I love watching all your videos. I love your personality! I aspire to cook like you! Thank you for all the videos. I want to try every single one.
Wow, your an amazing diamond!! I appreciate all your great tips and video's and for sharing your talents!Your such a joy to watch and a great inspiration to me to try new things. Thank you Christine. They look delish and I can't wait to try them with orange marmalade and chocolate with rasberry sauce w/ rasberry whip creme. Hope life is treating you good. Blessings from above!
I’m new here, I just discovered your RUclips channel about a month ago. Absolutely incredible recipes & your sense of humour is Infectious. I watched this particular episode four times and couldn’t stop laughing, your husband must have a great appetite. I did made them tonight & the most difficult part about making them was waiting for 30 minutes before adding the butter and cooking them up but they turned out absolutely incredible. Something to be said about raspberries and chocolate in a crepe, mmmmm ! Thank you so much.
I just made my very first batch of creeps. And OMGOODNESS. I could eat them plain. I don't have your creep pan but I will be purchasing one in the near future. I'm going to add strawberries and wip cream . My new favorite dessert. Thank you so much for your recipe, technics, and wisdom. They are AMAZING!!!
Thank you..now you see why my husband will eat these morning , noon and night. He will always just eat the first 2 plain. Then the jam comes out.. So glad you loved them.
Love your videos Christine! Thank you for this one. I love to make Manicotti with crepes and I haven't done it in a million years. This might have inspired me!
I like your simple crepe recipe. No water, no extracts, just basic ingredients. I'll try it. I'm sure the crepes will be light and flavourful. Thanks. JASA
@@ChristineCushing You have a good Xmas too. Mine will be fine because I do most of the cooking and MY spouse will not likely be whining at me every hour on the hour to make crepes. Unless there is something in your version that evinces this response. You better tell me now if there is. I don't want your fate! . JASA
I haven't had them in ages but the huge crepes, made on those giant cast iron griddles and filled to order, are amazing. After having way too many while traveling, I wondered if I could shoe horn one into my studio apartment kitchen.
@@ChristineCushing BTW, my exgf used to eat jianbing for breakfast when she worked in China for a year. Basically a huge crepe, usually filled with eggs, chopped scallions, a crispy fried wafer almost like a tostada, and hoisin sauce. She'd make them when we had people over for brunch.
Hi Christine, I have been making crepes throughout most of my life with various degrees of success by just mixing the basic ingredients together until I get a consistency that feels right. Tonight however, I am making your recipe and l'm looking forward to some delicious crepes. I like mine using two kinds of jams (one with raspberry and the other with apricot), sprinkle the juice of an orange before folding or rolling, top up with the zest of an orange and dusting of icing sugar ... yummm!!! And whenever the mood strikes, I also use them on savoury recipes. Thank you for another great video.
@@ChristineCushing Yes and thank you. As a matter of fact, they were awesome and had enough batter for two nights. So good :) Next week, I will use it again to make my savoury recipe with swiss chard & bechamel sauce ... THANK YOU.
These crepes are so good! but SO GOOD! that I could not stop eating them. So, Yummy! Oh boy, my sugar is so high and I am careless. :) Thank you, so, much for sharing this great and easy recipe for life. I order my crepe pan from Williams Sonoma, and my small griddle as well. I really enjoy cooking when I have a chance! :) I love your stories like your French teacher, ha, ha, ha, scary huh? I am a Teacher as well. Sometimes we use strategies to call the student's attention. I am sure you learned a lot from her. Have a great day! :)
THANK YOU! This inspires me to get back to making crêpes. First I’ll have to re-season my pan (Mauviel) since I managed to mess it up several months ago. I’ve used flax oil, but if you have a better suggestion, I’m all over that. 😚
I can’t wait to try these crepes this weekend! They look so yummy! I was looking for the sweetened creme cheese and cherries recipe filling if you have it somewhere. I couldn’t find it. I will try all of them. Thank you Christine!
Great video! Delicious crepes! Surprised to see that old school pan work with portable induction hot plate. Looking at getting a portable induction hot plate!
I bought the pan just so I can flip my crepes easier. Love how it heats up so fast compared to the non-stick pan. Please show us how to make the cherry cream cheese filling! It sounds delicious! 😋😋
I will say in line with the other commentators that you were missed - but you returned in style! When you watch a video like this - you always hope to get some pointers or even to learn a brand new dish. I took away happily a few pointers with regards to the process - and some new ideas with fillings! Crepes are close to my heart, as I am hailing from Iceland where crepes (pönnukökur) is a bit of a religion and the hallmark of a good old school Icelandic cook is the quality of his/hers creps. We pride ourself in the seasoning of our special crepe pans (pönnukökupönnur) of which you should have at least 3 or 4. Making crepes in Iceland is not just a culinary art, traditionally every four years for the last 100 years competitions (as a part of an athletic tournament no less) have been held in making crepes with regards to quality and quantity - with 4 pans used at the same time! Please carry on the good work - looking forward to your next video.
Oh wow Bjorn thank you for sharing these amazing crepe ( ponnukokur) traditions from you homeland. The world of food is so incredible and I have to say I was not familiar with the Icelandic love of crepes. Thanks for watching and glad I could inspire with some new techniques. I'll see you in the kitchen
@@ChristineCushing Now tried your recipe and it was a great success - so has been repeated a few times already. Like the division into the slurry and eggs! Thanks - and understand your husband!
Hi Christine, thank you for this great video. very clear description and recipe. I would like to make salted crepes (may be with green onions). can you please give a recipe.
I have been trying to master french crepes by executing almost every single youtube recipe available in english. However, it is hard to find consistency across the recipes in terms of measuring ingredients as they vary widely in volume. I have to say I got one of the best results with this recipe from Christine Crushing. The crepes are light yet savory with the right amount of fat. I really enjoyed the end result. BTW - my favorite recipe is crepe suzete flambé
@@ChristineCushing Also stuff them with cooked and lightly sauteed Swiss chard, roll, line them up next to one another & place in a rectangular baking dish and top up with a bechamel sauce with cheese & bake until bubbling. So, so good!
You know what? So do i. In my province here in Quebec, many people make the mistake to call pancakes "crêpes". Not me! Thanks Mrs Cushing. By the way, I use the same kind of pan as yours.My mother was using a few drops of water to check if the temp was OK.
I use the same pan. I have not missed having a teflon pan for more than a decade. I found early on that preheating the pan solves a lot of the sticking problems people complain about.
That's an interesting tip mixing milk into flour before adding anything else, I found this mixture is always a tiny bit lumpy no matter how much we stir
Hi Christine, They all look pretty darned good! You mentioned the Nutella & bananas but what were the other two fillings? Are the cherries mixed with liquor or anything else?
Thanks for watching. The oranges were a quick version of Suzettes, with the orange segments, butter and zest . The cherries were just sour cherries, sugar and a touch of cornstarch. The cream cheese part is cream cheese, 35 % cream, vanilla and sugar. I hope this helps .
Thank you for teaching me how to make such yummy crepes. My first one didn’t look so good, but I persevered. By the 3rd crepe it became easier and almost effortless to make. For all of you making for the first time: follow Christines instruction to the letter, and you will be successful.
Ok, You are never coming out of quarantine. You are grounded for Life and you have to cook for us everyday, lol
MaryAnne Deering challenge accepted Hah. Thanks for watching
I made these today! Love this recipe, simple. I heated up the crepe pan before I added the melted butter and it was good to go . Your video was exemplary, thank you
@@kathypridham4417 thank you much ! They are , as you know , a favourite in our house
All of us from former Yugoslavia used to eat lots of crepes in our childhood and lifetime. It was the main comfort food for us and still is. Thank you for bringing the old school recipe and technique. I love your cheerful and amazing cooking.
My pleasure ! I have travelled extensively through former Yugoslavia and the LOVE of crepes is undeniable.
Beautiful !!
YES !!! Thank you for coming back - you were missed. You're direction is easy to follow and you follow up the questions. You are appreciated.
I like that salt comment about not tasting it, but it bringing everything up just a bit. I have high blood pressure and have to be careful with salt - if I omitted the salt, would it ruin the crape? I think about this too when I want to make breads... I'm worried it will be too bland and a waste of time.
I'm so happy to see a new video from you, Christine! I made your Bolognese the other day and, as always, it was incredible. Please keep posting, you're a gem!
I'm so happy to hear you made my Bolognese , as it truly is so close to my heart. Thank you for your support
i really missed your shows Christina and i am so glad you are back with your amazing recipes!!!:)
I"ve been working on a new show for Food Network here in Canada , so I appreciate your welcome back.
@@ChristineCushing thats great to hear and you will be for sure succesful!! and i am si glad you are back just love your recipes and all the tricks we can learn! thank you!!!! :)
So happy to find your recipe, it is so easy to follow. My family loved the first try. Thanks a lot!
Gonna give it a try. Thanks.
Best crepe recipe! Thank You Christine!😀
You are most welcome
This recipe and method rocks !!!!
Thank you !
Love this recipe, love your delivery. Delightful presentation. I know what I will be making tonight.
Much appreciate it.
Thank you ! Wow I can’t believe it’s that easy I can’t wait to make some!
I hope you try them soon. !
yayyy Christine is back! looks awesome definitely going to try to make it!
yeaaaah! I'm back. Thank you for the great welcome and for watching
I grew up on the German version that was made into a savoury soup. Welcome back Ms. Cushing.
Haggus Lividus thank you !
You are delightful and you explain how to so well! Keep tossing those eggshells!
Re-bonjour Christine, glad to see you! Maybe your back!🙇♂️ You were all over the tv!!Great show!!📺
Looks so good! Thank you for sharing! À la prochaine!!🙋♀️
Merci! C'Est tres gentille. Yes, I am excited about Wall of Chefs on Food Network. We had so much fun. I hope you love my crepes !
I’m you’re new subscriber from NewYork but I’m here in Spain for a long vacation, just see you’re great recipes, thanks for sharing ♥️
Thanks so much for the sub! I just saw your message and hope you are enjoying the videos either from NY or still from Spain.
@@ChristineCushing Ohhh yah, Godbless 💕🙏💕
You are great! I like your style and recipes, and you're Greek :) I am from Serbia and I love Greece and Greek people! You are also one beautiful lady! Thank you for your videos!
Thank you ! Hvala... we love Serbian people too. . And I married one. Glad you are enjoying my videos
So glad I stumbled on this channel! I forgot how much I used to enjoy your TV show. 👍🏻😊
Thank you! Glad you found my channel.
Thanks for this culinary jewel! Love the carbon pan.
Thank you. It’s the best pan for crepes !
Thank you for your best ever teaching how to make the perfect crepe !!! You are the best
When I crave cake that’s what I make it ❤️
Mouth watering. Can't wait to try. Thank you, Christine, and Merry Christmas!
Hi 👋 😀👍 @ Christine these beautiful French crepes are so delicious they soft smooth and silky melt in your mouth beautiful crepes thank you so much for sharing the beautiful recipe and the beautiful video @ Christine's My Favourite Recipes😋😋👍👍😀😀🌹🌹❤️❤️
Hi Christine thank you so much for the beautiful red heart and thank you so much for enjoying my messages and comments at Christine's My Favourite Recipes 👍👍😀😀🌹🌹❤️❤️
Looks amazing!
Thank you
Very professional .
I can't wait to make these!! Thank you for sharing all your secrets!!👏👏👏🙂
With pleasure !
I just made these for dinner!!! OMG, they are amazing!!! I made the nutella and banana, and took fresh strawberries and made compote, with sweetened cream cheese smeared on. As fabulous as your galaktoboureko❤️ that I love to make, which freezes quite well,also!Thank you for all your wonderful amazing recipes!
So amazing to hear ! My husband would agree LOL
Thank you for the slurry trick! 🤗👌🙏
You are truly a real chef! I love watching all your videos. I love your personality! I aspire to cook like you! Thank you for all the videos. I want to try every single one.
That is amazing ! Thank you and see you in the kitchen
Yummmmmy.....breakfast.....
Thank you! Enjoyed your video & the details make all the difference.
Many thanks. We do live in a time where everything is so surface so I appreciate that you appreciate the details.
you're back! your cooking vidoes are the best
Thank you so much! It's good to be back
I followed your video and recipe this morning to make Crepes and they came out so good. My family loves them! Thank you for sharing!
How great to hear that. I am due for a batch soon.
Wow, your an amazing diamond!! I appreciate all your great tips and video's and for sharing your talents!Your such a joy to watch and a great inspiration to me to try new things. Thank you Christine. They look delish and I can't wait to try them with orange marmalade and chocolate with rasberry sauce w/ rasberry whip creme. Hope life is treating you good. Blessings from above!
Thank you so much and you are welcome
Looks sooo yummy
I’m new here, I just discovered your RUclips channel about a month ago. Absolutely incredible recipes & your sense of humour is Infectious.
I watched this particular episode four times and couldn’t stop laughing, your husband must have a great appetite.
I did made them tonight & the most difficult part about making them was waiting for 30 minutes before adding the butter and cooking them up but they turned out absolutely incredible. Something to be said about raspberries and chocolate in a crepe, mmmmm !
Thank you so much.
Thank you so much and welcome to my kitchen. Oh when crepes are anywhere in the kitchen , he is in them ! Haha.
You inspire me!! Don’t stop! ❤️❤️❤️
Jess CMJ thank you. ! I will do my best . Keep watching there’s more to come
Yaaasss!! Perfect timing Christine! We'll be having it tomorrow a.m. 💕
Oh , that is my kind of Saturday morning ! Thanks for watching
Oh my gosh, I missed you so much. Great to see you back!
Mona Coffel thank you ! I’ve been working on 2 T.V. shows but really wanted to get back to my videos. I hope you enjoy the crepes . Christine
I just made my very first batch of creeps. And OMGOODNESS. I could eat them plain. I don't have your creep pan but I will be purchasing one in the near future.
I'm going to add strawberries and wip cream . My new favorite dessert. Thank you so much for your recipe, technics, and wisdom. They are AMAZING!!!
Thank you..now you see why my husband will eat these morning , noon and night. He will always just eat the first 2 plain. Then the jam comes out.. So glad you loved them.
@@ChristineCushing, lol yes I do. They are AMAZING!!! LOL
Thank you again for an amazing recipe and for teaching me how to make them.💞
yes!!!!! shes back! was having withdrawal symptoms.. :)
i wanna try this to my everyday food. thank you for sharing. i'll wait for you friend. see u!!!!!
Peaches with abit of cinnamon with whip vanilla cream. YUM! Glad you're back, missed your videos
Thank you for meeting me back in my kitchen. Love your combo also ..mmm
I've never tried to make creeps before. I absolutely LOVE them. You've inspired me. I'm going to give it at try. Thsnk you😍
I love your videos! Very entertaining and you are very fun to watch 👍
Thanks you so much.
A. D. Thank you so much !
I'll try to do it now thanks for posting 💖
Love making crêpes françaises. Thank you for sharing your recipe, I will try your version! 😎🤗
Thank you. I can make these fast enough it seems in our house !
MyFavouriteFoods ChristineCushing me too! A staple in our house! Love all your shows! 🤗
Your awesome! Loveeee you!!’ ❤❤❤
Thanks so much !
Love your videos Christine! Thank you for this one. I love to make Manicotti with crepes and I haven't done it in a million years. This might have inspired me!
Thank you very much! Oh yes, the crepe manicotti are beautiful! Although my husband would start a revolution if I were to make them.
MyFavouriteFoods ChristineCushing haha! 😂
Making your AMAZON crepes again this morning. Love them.
I like your simple crepe recipe. No water, no extracts, just basic ingredients. I'll try it. I'm sure the crepes will be light and flavourful. Thanks. JASA
They are indeed both light and flavourful ! Thank you for watching and have a great holiday season.
@@ChristineCushing You have a good Xmas too. Mine will be fine because I do most of the cooking and MY spouse will not likely be whining at me every hour on the hour to make crepes. Unless there is something in your version that evinces this response. You better tell me now if there is. I don't want your fate! . JASA
I used to watch your show!!! HI CHRISTINE!!!!! I saw you on here, just now and was so excited to see you again!! Subbed!!!
So glad you found me here. Thanks for the Sub!
I haven't had them in ages but the huge crepes, made on those giant cast iron griddles and filled to order, are amazing. After having way too many while traveling, I wondered if I could shoe horn one into my studio apartment kitchen.
Yes, I love those huge crepes also when they well made ! It could be your ' fireplace' LOL Thanks for watching
@@ChristineCushing BTW, my exgf used to eat jianbing for breakfast when she worked in China for a year. Basically a huge crepe, usually filled with eggs, chopped scallions, a crispy fried wafer almost like a tostada, and hoisin sauce. She'd make them when we had people over for brunch.
@@tiacho2893 Scallion pancakes are so, so good. I make them as well when the mood strikes!
Hi Christine, I have been making crepes throughout most of my life with various degrees of success by just mixing the basic ingredients together until I get a consistency that feels right. Tonight however, I am making your recipe and l'm looking forward to some delicious crepes. I like mine using two kinds of jams (one with raspberry and the other with apricot), sprinkle the juice of an orange before folding or rolling, top up with the zest of an orange and dusting of icing sugar ... yummm!!! And whenever the mood strikes, I also use them on savoury recipes. Thank you for another great video.
My pleasure ! I hope you enjoyed them.
@@ChristineCushing Yes and thank you. As a matter of fact, they were awesome and had enough batter for two nights. So good :) Next week, I will use it again to make my savoury recipe with swiss chard & bechamel sauce ... THANK YOU.
These crepes are so good! but SO GOOD! that I could not stop eating them. So, Yummy! Oh boy, my sugar is so high and I am careless. :) Thank you, so, much for sharing this great and easy recipe for life. I order my crepe pan from Williams Sonoma, and my small griddle as well.
I really enjoy cooking when I have a chance! :) I love your stories like your French teacher, ha, ha, ha, scary huh? I am a Teacher as well. Sometimes we use strategies to call the student's attention. I am sure you learned a lot from her. Have a great day! :)
Thank you so much ! I'm so glad you love the crepes. Yes, it is hard to not eat them all.
Yummy
So glad I stumbled across your site!
Thank you !
THANK YOU! This inspires me to get back to making crêpes. First I’ll have to re-season my pan (Mauviel) since I managed to mess it up several months ago. I’ve used flax oil, but if you have a better suggestion, I’m all over that. 😚
You’re the best ❤️💋💋
Thanks so much
I can’t wait to try these crepes this weekend! They look so yummy! I was looking for the sweetened creme cheese and cherries recipe filling if you have it somewhere. I couldn’t find it. I will try all of them. Thank you Christine!
Thank you for pointing it out about the filling recipes. I will add them to the crepes. Hope you try them. Sooo fantastic !
@@ChristineCushing I will for sure!!! Thank you!!
And they love each other!
Hi, Christine! How did you make the cheese filling?
Wow, these look amazing, I've never added melted butter to my crepe batter, game changer! (darn you Betty Crocker cookbook for not telling me!)
Haha ! Fun fact, we have friend that call me Betty Crocker - code name. Thank you
Great video! Delicious crepes! Surprised to see that old school pan work with portable induction hot plate. Looking at getting a portable induction hot plate!
Thanks for watching!
Thank you from Saskatoon
I bought the pan just so I can flip my crepes easier. Love how it heats up so fast compared to the non-stick pan. Please show us how to make the cherry cream cheese filling! It sounds delicious! 😋😋
Did you find that cheese filling recipe yet?
Sherrie pierracos got a reply with the ingredients.
@@goldiesendrowitz I did! See other comment of where to look. I used powered sugar in the mix. I just asked if she does because she just put sugar.
@@susanhenry6834 Thank you
I will say in line with the other commentators that you were missed - but you returned in style!
When you watch a video like this - you always hope to get some pointers or even to learn a brand new dish. I took away happily a few pointers with regards to the process - and some new ideas with fillings!
Crepes are close to my heart, as I am hailing from Iceland where crepes (pönnukökur) is a bit of a religion and the hallmark of a good old school Icelandic cook is the quality of his/hers creps. We pride ourself in the seasoning of our special crepe pans (pönnukökupönnur) of which you should have at least 3 or 4. Making crepes in Iceland is not just a culinary art, traditionally every four years for the last 100 years competitions (as a part of an athletic tournament no less) have been held in making crepes with regards to quality and quantity - with 4 pans used at the same time!
Please carry on the good work - looking forward to your next video.
Oh wow Bjorn thank you for sharing these amazing crepe ( ponnukokur) traditions from you homeland. The world of food is so incredible and I have to say I was not familiar with the Icelandic love of crepes. Thanks for watching and glad I could inspire with some new techniques. I'll see you in the kitchen
@@ChristineCushing Now tried your recipe and it was a great success - so has been repeated a few times already. Like the division into the slurry and eggs! Thanks - and understand your husband!
How did you make the creamy filling for the cherry, Please
I know right. Looks like fluffy cream cheese, and those cherries look delicious too.
Hi Christine, thank you for this great video. very clear description and recipe. I would like to make salted crepes (may be with green onions). can you please give a recipe.
You can absolutely use this crepes batter for savoury crepes also. I would just add a 1//2 tsp more salt and chopped green onions. I hope this helps !
Making this today!
@Johanson Smith great!
I have been trying to master french crepes by executing almost every single youtube recipe available in english. However, it is hard to find consistency across the recipes in terms of measuring ingredients as they vary widely in volume. I have to say I got one of the best results with this recipe from Christine Crushing. The crepes are light yet savory with the right amount of fat. I really enjoyed the end result. BTW - my favorite recipe is crepe suzete flambé
That is fantastic to hear ! I have been working these crepes for years to get them just right. I also Love crepe Suzettes . Thanks !
UR Amazing Christine !! Laszlo Montreal
Looks so amazing. I use a very similar recipe when I make fresh ricotta manicotti.
Another mouth watering preparation chef! 👍🎖️
For the savoury filling, mushrooms, with thyme and in creme fresh are great too.
Oh I love the savoury fillings also !
@@ChristineCushing Also stuff them with cooked and lightly sauteed Swiss chard, roll, line them up next to one another & place in a rectangular baking dish and top up with a bechamel sauce with cheese & bake until bubbling. So, so good!
Thank you so beautiful ❤
THANK YOU for the recipe below!! So many direct to another page...I skip those videos!
You are so welcome!
As for the filling, crushed walnuts mixed with a bit of sugar has also a great taste!
I wish you had given us your recipe for the cherry cheesecake filling.
Please do butter croissants and classic scones. I love your recipes ❤
i love the crepe suzette! maybe you could make a video how to make this!! :)
Thank you ! I also love the Crepes Suzettes. Thank you for the great welcome back.
Yum Yum
all time favorite in my house===nutella
that one is tough to beat for sure.
What brand is your Carbon Steel Pan, by the way? Thanks..
You know what? So do i. In my province here in Quebec, many people make the mistake to call pancakes "crêpes". Not me! Thanks Mrs Cushing. By the way, I use the same kind of pan as yours.My mother was using a few drops of water to check if the temp was OK.
I use the same pan. I have not missed having a teflon pan for more than a decade. I found early on that preheating the pan solves a lot of the sticking problems people complain about.
Do you have a link for the fillings? Thank you.
I use cast iron pan, works great for me. Once it’s get hot keeps it.
That's an interesting tip mixing milk into flour before adding anything else, I found this mixture is always a tiny bit lumpy no matter how much we stir
The problem is adding all the milk at once. Doing a bit at a time while whisking will take care of the lumps.
Hi Christine, They all look pretty darned good! You mentioned the Nutella & bananas but what were the other two fillings? Are the cherries mixed with liquor or anything else?
Thanks for watching. The oranges were a quick version of Suzettes, with the orange segments, butter and zest . The cherries were just sour cherries, sugar and a touch of cornstarch. The cream cheese part is cream cheese, 35 % cream, vanilla and sugar. I hope this helps .
@@ChristineCushing was that powered sugar? I use that and so yummy!
What is the recipe for the cream cheese for the cherry cheesecake one, please. Thanks.
Thank you for teaching me how to make such yummy crepes. My first one didn’t look so good, but I persevered. By the 3rd crepe it became easier and almost effortless to make. For all of you making for the first time: follow Christines instruction to the letter, and you will be successful.
That is amazing ! I'm glad you persevered to get to that 3rd crepe and on.
Very impressive I love crepes can u give the right measurements for everything please.
I'd go for the cherry too!
Cherry rules ! Thank you
What ingredients in the cheesecake portionof your crepe?
Is the milk you use in your recipes non-sugar? Thanks for the video!
The milk is plain milk with nothing added. Thank you
Χαιρετισμούς από την Ελλάδα!!!! 🇬🇷
Euxaristo! 🇬🇷😍
Lol... Looks good.....
I'm so glad you're back, Christine!!!
Nora Ubilla many thanks. I’ve been working on a new Food Network show . I have more video slotted to shoot soon. Stay tuned
How much flour and how much milk in the recipe please
Chef Christine, what do you think about this filling, plum jam/butter and some finely ground walnuts:)
Bosko Scepanovic now that sounds good as long as you don’t go too heavy in walnuts !