Making traditional and plant-based crepes using a carbon steel crepe pan
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- Опубліковано 3 чер 2024
- Crepes are easy and fun to make. In this video, I'll show you the value of a crepe pan and how to make a crepe in a traditional way and plant-based
In this video, I use de Buyer crepe pans: www.cookculture.com/search?ty...
Chapters
0:00 Start
0:47 What is a crepe pan?
2:27 Making traditional crepe batter
7:40 Cooking crepes
15:10 Plant-based crepe batter
18:21 Cooking plant-based crepes
20:12 Finish
Recipe:
1 cup AP Flour
1/2 tsp salt
1 tsp sugar
2 eggs
1/2 cup milk
1/2 cup water
2 tbsp melted butter
Plant-based
1 cup AP Flour
1/2 tsp salt
1 tsp sugar
1 1/8 to 1 1/2 cup of plant-based milk - Навчання та стиль
Love the plant based recipe, Crepes are a high favorite with our family and friend gatherings. Try to always have offerings for dietary needs/preferences. Heres a great recipe for gluten free/diabetic friendly
Recipe is easy and makes 12
6 eggs
4 oz cream cheese
1tsp cinnamon
1/2tsp vanilla
1/4 tsp salt
Mix in blender. Cook on low.
We love to make fresh berry compote to put on top.
Because of this video and your awesome channel, I have taken my 10 year old De Buyer mineral B crepe pan out of the closet. I have done 5 seasonings and we just had awesome crepes cooked with the pan.
It would always stick and after seeing your video, the (plant-based) crepes were awesome. Even the first crepe!
👏Best Channel find of the Year 👏
Some advices:
- Instead of normal water use caronated water. The more carbonated is the better. It makes the batter and the crepe much more lighter. Don't use baking powder!
- Do not put sugar in the batter. It makes the batter more prone to sticking. And you can make savoury crepes much more easily.
- Istead of butter use sunflower seed oil. That's much better suited for the crepe.
- Do not overcomplicate te preparation. Just dump the flour in a bowl, add the eggs and the salt and a little bit of milk. Mix it with a wodden spoon while adding more milk until it gets a thick pancake batter cosstency. Let it rest a little bit then pour in the carbonated water while mix it gently. That's all.
Letting it rest is a good tip! Also run the batter trough a (fine) sieve for a smoother batter and take it out about an hour before baking them so the battery isn't ice cold can help too.
I haven’t used carbonated water for crêpes, but when I was a kid my camp director taught us that method for pancakes (he used club soda) and it made the pancakes *SO* much better. I’ll try it for my next batch of crêpes.
I have an 8” Mauviel crêpe pan which works well but also a 10” Le Creuset for larger crêpes.
If you love crepes then yes, absolutely buy a crepe pan. It was so worth it for me.
Just got a De Buyer Mineral B Bois (with the wooden handle) crepe pan (already own a few carbon steel pans though). I like crepes but also love denser German style pancakes but also fluffy thick US style pancakes. Can't go wrong with a pancake!
The De Buyer Crêpes pan was actually my first carbon steel pan! Love that thing. It's actually pretty amazing how easy it is to make vegan crepe batter. Even the plant based milk isn't necessary, you can also use just water as well. And ground rolled oats or lentils instead of flour.
Yeah! You've got it!! Lentils for the win!
Interesting. Thanks for the tip!
Do you have a recipe for the one with lentils?
Hi Jed, another great and inspirational video, thank you so much for teaching and sharing, and helping so many, good on you my friend!!
Thanks, Rick! Happy holidays!
Wonderful video Jed. I have two de Buyer crepe pans. First one I got was the 12" Mineral B Crepe Pan. My plan was to use it not only for crepes but also for searing salmon and chicken breasts. What I found though is that pan was too big for the size of crepes I wanted to make. So I decided to get a smaller one. The 9 1/2" de Buyer Mineral B Bois Crepe Pan. This is the one with a beechwood handle. I really like it. I use every so ofter for eggs as well. Great pan.
I never have to toss away my first crepe- my mom always admired that on me. I just ordered my first De Buyer crepes pan. I chose the dirt cheap one, 2 mm thick, 24 cm. because I love tossing them in the air. I will tell you if that was a bad idea. I chose it because it was lighter and because I have a lot of experience and little patience when it comes to making crepes. I also loved the idea of it being without rivets. I will tell you how my crepes turn out!
I used to replace the eggs with soya flour (one tablespoon of soya flour replaced one egg) and it worked like a charm. It was easier to always have soya flour at all times than to make sure you always have eggs. Oat milk is a great replacement for milk, when it comes to taste. I have no idea about it’s cooking properties.
Speaking of pans put a sheet pan on top of the stove eye under the batter bowl. That crepe mix falling on the burner was my favorite part. My mom would ban you from her kitchen for life if you let that happen to her stove.
Haha!
I just received a new de Buyer crepe pan (Matfor sold out in the UK). Small 8 inch version so my young son can cook crepes (with supervision)! I am using my de Buyer 11 inch pan but it is too heavy for swirling crepes and the sides are a little high for easy turning. I have a feeling that I will be buying another pan to make larger crepes at some time. Crepes are a safe bet at my house for lunch on a Saturday. Everyone eats them and crepe pans are probably the best value in carbon steel cookware. My wife asked me if my new pan was 'non-stick'. I told her that it will be. She loves teflon, but kills those in the dishwasher when I am not checking. Now I can make vegan crepes when the cousins come over! Thanks! Great video to watch.
Glad it was helpful!
I'm going to try making them on my cast iron griddle. I mostly use it for eggs, shredded hash browns, and toasting buns/bread. As a kid I wasn't much on pancakes so mom started thinning the batter for me and I would put a slice of cheese and a strip of bacon rolled up in them. Yum!
Nice!
Our carbon steel crêpe pan is the pan the Carbon steel pan that gets used the most. It’s low edges make it perfect for eggs and fish
Really enjoy your videos and always learn something, even at 76 years old. I was happy to see a new one, since you haven't posted in a while. Thanks for showing both versions of the recipe since I generally avoid animal products and love oat milk.
Cool, thanks!
I purchased a 9.5” Mineral B crepe pan, mainly to make tortillas. It just arrived today. I seasoned it once, followed your traditional recipe, and the results were as close to perfection as I could hope for. I ended up adding a touch more water, so the first two weren’t as good as those that followed. Zero sticking. Carbon steel for the win!
I’ll try the vegan version next. It will be great to have both in my arsenal.
Cheers from Southern Oregon!
Wonderful! Thanks for letting me know
I have had a de Buyer carbon steel crepe pan, for over 10 years, it works phenomenally well. I mix my ingredients in my Vitamix, super easy. I make “German pancakes” for my kids. I also use it to make manicotti. Thanks for your videos Jed, they are awesome!
I agree. It is an incredible pan
Thanks for sharing and your support!
Where do you get the flipper, I love making crepes. Started with the typical non stick but got a small carbon and now have a slightly bigger one to try.
At my old job we used non-stick skillets and thinner batter but flipped pan to drop crepe onto hand then plopped uncooked side into pan I guess so we wouldn't rip crepe trying to flip w/spat. We would loosen edges w/spat though for easy release. If I were to do these now in my CI I guess thicker batter and flipping w/spat would be better for my wrist, lol.
Hey, Jed...what size Mineral B crepe pan were you using in your video? Thanks!
It's funny. I live in France and bought a De Buyer crepe pan a few years back and the only kind they had was nonstick... I even got it from a serious seller (E. DEHILLERIN) that supplies restaurants in Paris. While I agree that a heavy bottomed carbon steel pan will last longer, is difficult to permanently damage and will work great if you take care of it, the idea that "traditional" really means anything is questionable.
What did you use to rub the butter into the pan?
Hi! Love your videos. Thanks to you I bought a carbon steel pan (De Buyer mineral B 11”) some 2 years ago and I have been a converted since then 😊. I have been using it for crêpes and I would not go back to non-stick. I was toying with the idea of buying the crêpe pan and your video made me decide to go for it. Thanks and continue your good job. (Don’t expect me to convert to plant base food though - no offense 😊)
Haha! That's awesome! Thanks for your support!
Hey Jed! Finally, you made this video! So glad to see how easily you turned them over. Question, what size is your pan? And checking your web, what difference between blue steel and mineral B? Not sure if you explained it before and I just missed it, but if you can show me the link where I can find the info and why the mineral B price is double. TY again and good to see you around.
I asked the size question also, reply was 7". The mineral b is a thicker heavier pan.
Thanks for the detailed video's man, I learned a lot watching them!
Just one question... Did you actually grew up in Europe?
No, born and raised in Victoria BC but I'm first gen Canadian.
This Question is about purchase of Silver 7 over Atlantis Cookware set, I like all the pieces that come with silver 7, some pieces they don't have it seems like there are atlantis pcs. I don't seem to see steamer basket for silver 7. Any input would be appreciated.
Hi, can you tell me what you mean by Silver 7?
This little pan is a workhouse and I’ll say sears are impressive. Looking for a grill pan for paninis, and vegetables. Any recs? I see debuyer has a grill pan but it’s pretty big at 12+ inches. Not sure how well that work on an 8x8 electric flattop type burner?
I'm not a fan of the de Buyer gill pan. The grill ridges are hydraulically pressed indents that are more like speed bumps than a curb. Personally, I think lodge makes a great grill pan.
Hi, I purchased a crepe pan Debuyer, and incredibly I sccratched it with my chainmail, i do not know how... No what should I do? Continue to use it as it never happened or repair someway? I read that scratches are one of the causes of food sticking.
Looking forward to your kind feedback, thank you.
Hey Jed, finally a video! Thought you guys went out of business, joking :) What's going on? Best wishes, Mihai!
HI Mihai, thanks for the note. Been busy with my day job! I'll get back to a more regular schedule in Jan
What size crepe pan?
This is a 7"
That is a lot of washing up there, I put all the ingredients into a measuring jug and use an electric hand whisk to mix it in 2 mins.
Oh, for sure, but I'm attempting to show the steps if people follow along.
@@Cook-Culture fair enough. Can I just say great videos, you have been responsible for me moving over to carbon steel and not buying anymore coated cookware. Thanks so much for you effort in making them.
@@adrianeaton8391 Hey, thanks! That's my goal so I appreciate the feedback!!
I have both carbon steel and cast iron crepe pans. My crepes always stick on my CS pan. I have better luck on the CI. I think it could be the amount of heat. Ugh.
Maybe. It should work fine!
No, a crepe in not _like_ a pancake, a crepe _is_ a pancake :P
I hate to tell you this but it is not a simple crepe batter if you have to clean that damn food processor! Lol
Kreip? Is that Canadian pronunciation?
Western Canadian, actually. In the East they call it a krap 😃
No butter, dairy, or eggs? Sorry to hear that. (Especially eggs, they are so healthy and convenient)
Hi, yes, crepes can easily be made without dairy or eggs. I have a dairy sensitivity and choose not to heat eggs as high cholesterol runs in my family. It works for me.
@@Cook-Culture I think you need to learn more about cholesterol. There is a lot of good information out there these days, especially debunking bad information that is unfortunately still prevalent
There's no such thing as a "plant-based crepe" because eggs, butter and milk are necessary ingredients in crepes. Whatever the plant-based thing you're talking about might be, one thing it's not is a crepe.
The definition of a crepe is a 'thin pancake'.
@@Cook-Culture Before my original post I looked up the recipes for crepes from Julia Child, James Beard, Alton Brown and Martha Stewart. They ALL include eggs, butter and milk. I rest my case.
@@Cook-Culture Just out of curiosity I looked up recipes for pancakes. The top three results of my search were Martha Stewart, The New York Times and Food Network. Their receipts for pancakes, thin or otherwise, ALL call for eggs, milk and butter. Lol!
@@csmats5374 Haha, love it. Thanks for setting me straight!
@@Cook-Culture Just to be clear, I have no objection to plant-based foods and the associated culture; my objection is to the use of false terminology as a political tool to co-opt moral authority in an effort to demonize non-plant-based foods and its associated culture. The most glaring example of this is so-called "plant-based meat" as a political statement to say meat is evil because procuring it kills living things (as if plants aren't living things, too).
I have no problem with the plant-based community except for their problem with the non-plant-based community -- their refusal to just mind their own business and let others choose how they want to eat just as those others allow them to choose how they want to eat -- so I push back against the political tactics they use for their attacks. I'm not saying you yourself participated in this attack but I am saying your use of their political terminology aids and abets it even if unwittingly.
If you drop the veganism you'll be able to think more clearly and your speech won't be full of all the stops & stammers.
Why do you feel threatened by egg and dairy free crepes? There are loads of people that have very real sensitivity to certain food and need to make adjustments. Crepes and pancakes without animal products are simple to make and delicious.
@@Cook-Culture I never said I was threatened and my comment wasn't about the crepes. Your reply completely misses my point which shows even more signs of disordered thought on your part which is probably a result of eating an unnatural vegan diet.
@@AnAntidisestablishmentarianistWoah, rude! He did show a traditional crepe with animal products, and it’s absolutely none of your business what he prefers to eat. You do you, no need to be insulting, it just makes you look like an ill mannered troll.