Sweet Crepe vs Savory Galette feat TheCraftBeerChannel !
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- Опубліковано 14 лют 2015
- Video recipe on how to make the Perfect Sweet Crepe ( french pancake ) and the Ultimate Savory Crepe ( called Galette ).Of course, it's optional but you can use beer to pump up the flavors to the max.
The Perfect Sweet Crepe is made with wheat flour, milk, eggs, sugar, salt. We choose to add a dash of Witbier, a Belgian style fresh and citrusy beer.
The ultimate Savory Crepe as known as Galette, is made with buckwheat flour, water, salt and an egg. We added a dash of dark beer to fit with the roasted flavors.
Jonny Garrett from The Craft Beer Channel was the beer expert in this video ! Check his channel right there :
/ thecraftbeerchannel
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Alex - Навчання та стиль
Crepe puns never get old! It was an honour cooking with you chap.
You are a legend !
You seem as nice as Alex. I wish you the same that I wish for him: your hard work paying-off, your dreams come true, peace, joy, and love!
Oh man, from beer expert to beer geek to beer freak. So funny😊
I love making both sweet crepes and savory galettes! Must try adding beer to the galette batter - it must compliment the nuttiness of the buckwheat flower brilliantly!:) Thanks for sharing!
Love it! I´m from Galicia in the north of Spain and here we have a tipically crepe named "filloa" so similar to this recipe. The filloa is a type of French galette but unlike this are made only with wheat flour, not with buckwheat and the iron pan is smeared with white bacon (no butter at all). We also have a version that is much salt prepared at the time of slaughter of pigs, which is made with stock or even blood.
María Iglesias Oh I 'd love to taste that filloa !
Crepes have become extremely popular in Yugoslavia after WWI, after our contact with the French military. It’s a huge staple comfort food among all our people. I’ve spent so many years perfecting my recipe. The pan, the oil/butter, the crust, the batter, I’ve done tests with different fat % milks and also vegan types. It’s kind of an obsession. When we make crepes we make 50-100 and have a few people over and just eat until stomach pains arrive. My favorite is with butter and sugar! So good. So simple. So rewarding for some reason. It’s the best. Thank you, The French!
So funny to see this video 7 years after it was posted - as a follower of Alex. He has grown so much in those years!
Woot Woot ! it's finally pancake day ! Who's gonna make something good ?
Did you use a coffee mug???? you said one cup and I see *coffee mug*
LobsterHaunting Arf don't pay attention, I am basically hopeless when it comes to measurements. My mug is about one cup.
i just made these with eggs cheese on top with homemade beans garlic sauce thing and OMG WOW !!!! Delicious
Salut Alex! Petit détail: Je suis originaire du Morbihan et ce que tu appelles une galette, j'appelle ça... Roulements de tambour... Une crêpe! La galette est encore bien plus épaisse. Bon après, j'habite à Rennes et ici c'est la galette. D'ailleurs, cela se mange tiède avec une saucisse et de la moutarde. Quelle hérésie!
Ma crêpe de blé noir type est la complète (club pour les parigots). Œuf, jambon et fromage râpé; couple c'est à dire avec deux crêpes. J'en mange au minimum trois fois par semaine. ;-) Merci pour tes vidéos et bonne continuation! I.
Watched this morning, pancakes for dinner tonight! Thaks for the inspiration! Using my mom's recipe bit different than your's (lots less butter and only 1egg per cup of flour), includes 2 table spoons of brandy, I use 10yo :-)
Hahahah couldn't stop laughing at the Garrett comment, Frenchie's confused face was priceless!
Cristina Rodriguez He almost killed me haha
Your videos are always so delightful
GW Kim Thank you so much
Fun, straight to the recipe and cookin
Tout ce qui manquait c'est une p'tite chanson Bretonne...et la garniture dans la galette. Toujours agréable de visualiser vos recettes. A+
Lucie Leduc Rhôh c'est vrai ! la prochaine fois j'envoie le biniou
I have tried them and they were delightful😛
I just found this video, and it makes me happy that your friendship with TheCraftBeerChannel has been going on for 5 years!
Nice!. Wish you'd make a part two and show us french fillings for the Gallets. Merci
Oui! I was a little disappointed he didn't show any fillings. Proclain video Alex?
Crêpes fillings; Crème de marron Clément Faugier+whipped cream. Sugar and brown Rhum. Sugar, orange juice and orange liquor. Mashed fresh raspberries with sugar and cream. Honey and butter. Marmelade. and a lot others.
Galette fillings; Ham(all kind)+egg. Bacon+ egg. Melted cheese, my prefered: melted Maroilles cheese, very smelly, nice taste. Potatoes+onions+garlic+bacon (already cooked) plus Cantal cheese, a classic from the center of France. In fact any filling will work. Ficelles picardes from north of France; boiled leek, ham, cheese, plus "sauce blanche" or better Bechamel. Tasted at Dunkerque; fish fillet cooked with ale beer and challots, covered with "sauce hollandaise" (a mayonnaise made with butter, not oil... Smoked fish (kippers give very well). A personal one roasted lamb with garlic cream. The list is very long...
OperatorSixTwo Here are some ideas for some simple fillings ( simple filling = more attention on the crepe itself) :
- Sweet ones : Sugar and butter , Lemon curd, Any marmelade you fancy, Nutella, Salted Butter Caramel
- Savory ones : Salted Butter (my favorite) , Rolled up with a sausage inside, folded with ham grated cheese and an egg, or caramelized onions + bacon ....
ghaida h seconded
honestly i feel like tyhat should be up to you. justr put whatever sounds good. something nobody has said but i really liike is cream cheese on both the savery and sweet crepes
I love the authenticity in your videos:-) Keep up the good work sir!
Fantastic video! Brought a smile to my face.
Then my job's pretty much done
Love all your videos, thanks for sharing the French spirit:D!!
kriskristie My pleasure
YAY the beer guy!
I love galettes - great video Alex!
Haha, that Beer Expert to Beer Geek to Beer Freak was hilarious! Really want to try making crepes now. :)
Carissa Pobre He is such a geek ! I must say I love it
***** Yep. Guilty as charged!
Just made this for my family (minus the beer). I have a two year old. It was wonderful. Merci beaucoup pour cette tres simple recette.
+Seb's World So happy right now
I came back from my trip to the Bretagne with a cast iron crêpière (just a round slab of cast iron for my gas stove) in my luggage. That was after I tasted "crêpes complèts" for the first time. So amazing!
love your humor and your recipes :-)
Best chemistry out of everyone on FoodTube. 10/10 would recommend
love the way you cooking, subscribed!!
I just discovered your channel and it's brilliant, I keep watching your videos!
you're funny, talented and humble in your approach to every foreign meal, so keep going, can't wait for more videos!! :D
Now that is my favorite comment of the day ! Welcome on board martisav23
Yum! Great video! And great crepes! :)
Great video, Alex! I love all of your cooking videos, you make it look incredibly easy :)
mslindsvlog It's easy, I promise :)
Putting beer in pancakes is a great way to make them super crispy.
Crepes are my favorite. I love it
in the Kitchen With Jonny One of my absolute favorites as well
:)
first time making this and it came out amazing. i'm not a huge pancake fan but this here takes the cake and the pan. will definitely be making more of this!
+Heat Skeeter Glad it worked nice :)
lemon curd, yum yum yum.
Very amusing video :) Ill have to give it a try.
EvangelionFan Go !
I like your humor and that frog sound :-)
These two guys are so funny.
Alex your videos always make me laugh so much! Love your sense of humour =]
tubaforeva :)
Looks soooooo good guys! :)
it was crazy ! ( and the food as well haha )
Awesome thanks! Now I can enjoy a crepe (almost) for the first time since discovering I was allergic to gluten! Thanks Alex!
You two are hilarious! Haha...
klawdia96 He's a good lad !
Yum! I love boysenberry and would put some inside of the sweet crepe.
Funny & Yummy at the same time ;)
Nice video - good to see you guys hanging out!
I like my crepes with sugar and lemon or with caramel beurre salé -- or, you know, flambéed in cognac and topped with vanilla ice cream. As for galettes, you never go wrong with classics like spinach, goats cheese, and pine nuts or ham, cheese, and a fried egg -- though I've also had more insane (but delicious!) twists, like the "galiflette", a galette filled with tartiflette.
blodmangel Can't say I disagree with your tastes.... YUM
Une température différente pour les galettes - ah, merci!
i just love this man (Alex), he's adorable
I think I'm in love! I'd love to see your take on Mexican cuisine! Bisous!!
alidalc Which Mexican food you think I should try and make ?
You need to try enchiladas, tamales, mole poblano and caldo tlalpeño! As always the ingredients are the key, so you need to come to Mexico :)
chocolate and fruit combined are my favorites :)
i started work at a french restrant a few years ago as dishwasher, the owner is from France so it is very very traditional. but a year later they trained me to make Savory creps/Galettes. i love it pouring the buckwheat batter on the billing(not sure if i spelled it right) and turning them. i have to say my favorite galette to make has to be the
"SUDWEST"
buckwheat batter
sunnyside up egg in middle
swiss cheese
onion jam
toped with chopped up duck confit
bilig, or pilig, depending on who you ask
Great recipe, and an awesome video overall!
I like caramel, or nutella (with banana slices), or blackberries/raspberries/strawberries, or fried slices of plantain as a topping for crêpes. Moreover I love cinnamon, and usually add it to the crêpe batter.
As for galletes, I like to go with different types of cheese and just let it melt, or add scrambled eggs or something like that.
Btw the Animal Farm reference was really cool.
AkeemDenim You reach my heart with those fillings
***** Hahaha cool. Keep the great videos/recipes coming, they are much appreciated!
Cheers and merci beaucoup!
You had me at Belgian beer.
I like my galette with a simple dip made from sour cream and chives. Delicious! Great job, Alex!
Jalia Mirzayeva I am drooling reading your comment
Buying beer now
Your videos make me so heureux :)
***** I AM A HAPPY MAN
I tried it without butter and it was yummy
Love it! Now I really want some >:D
I love how he looks at the camera in 4:22. "Why did you galette me down."
Looks amazing :) You should make macarons next!
Great Video! Every day should be Pancake day :) Greetings Doris
mrs flury Best word !
i like alll your videos. i have been learning so many different techniques on cooking. keep up the good work. im coming to paris this march and staying at the 11th district. what are the best places to go eat and drink.
sam boursiquot Check out some places on my website : www.frenchguycooking.com/wtf/220/what-to-doseeeat-in-paris-france
I saw some videos fo Gennaro in the same kitchen... is this a cooking series?? Thanks for sharing sweet Alex.. you made me hungry
Nope, it's the Food Tube kitchen.
tes videos dechirent merci mec
I love watching you cook. I don't have the flair for it, but I would certainly eat (almost) anything you make. I don't eat meat :(
Little Miss Leto. Watching is a first step. ( then drooling, then eating, then maybe making ) :)
***** By your calculations, I'm farther along than I thought. You see I've already been drooling, and although I would love to have eaten something it's quite impossible right now. We're on different sides of the world. I know I'm going to regret this, but the next time you make a vegetarian dish I'll try to recreate it. That way I can knock out two at once.
Thumbs up... I prefer the Crepe (A LOT!!!)
Well... using beer in nearly everything is a habbit here in good old Deutschland - like you do with wine in France (coq au vin is a favorite to me) ... but I recommend to give a try on "rabbit with mustard-beer sauce". Serve it with Negrèsse or Vitelotte and roquette or rucola.
Cremantus Looks absolutely stunning !
Thanks for defining the difference NO MORE Burritos! I can now have sweet or savory CREPES!!! Long live the CREPE😚😚
I've never used a Crepe batter, but I've taken pancake mix and made it super thin and made it into pancake crepes. I know not the same, but they were good. lol. I'll have to try the real deal! TFS! :D
Kelly Carpenter It should be pretty similar. Try it and you'll see
You are amazing Alex!!! So funny, entertaining, and educational. I'm thinking of switching over from writing my blog to making videos. What do you think?
Chef Chow Your call brother :)
I don't know if they do this in other countries but here in Greece we eat sweet crepes with nutella and pretty much anything else...cookies,peanuts etc
And savory crepes,my mother fills them with spinach and bakes them at the oven with some cheese on top
+The Projects Dude that was so rude
I need to know :( it as s question 4 meeee
GaMeMaNiAc248
nutella crepes are the best
Amazing Video Alex ! Can you please tell me which "song" was playing at the 0:04 ?
Alex, can you make the batter the night before and let it rest overnight? Or is that too long of a "rest"?
I will definitely try to galettes without the beer.
Nutella and bananas, strawberry and cream, cream cheese with blueberries would be lovely for the sweet crepes! :)
Emily Fung Now we're talking :)
I never knew that there was a savory gallette! I went to a french-german kindergarden (I'm German but my parents wanted me to learn french) and we only ever did the sweet almond version gallette de rois (:
Findus1701 Try it you 'll love it
This was informational. I don't hate on cuisines but I had a crepe at a French restaurant and I got a galette that was mostly egg, was basically scrambled eggs, and this was for my sweet Nutella crepe. I didn't know about galettes but I assumed if that was French I'd never order a French crepe again but I'm glad it was because they gave me the wrong type of crepe with way too much egg, BTW I hate omelets and scrambled eggs.
Great collab guys! I loved the "what's a crotch? It's your penis" - laugh from Alex :D xxx
Nikolina Eriksson He killed me. haha
Garrett... Garrett? You stopped being a master thief and became a cook?
Who makes the kitchen units in the background, specifically the free standing Oven housing unit?
"the crap is done" XD
Put butter everywhere! Well now I can't resist that.
Jack Lee Arf what can I do... :)
I'm learning new ways to cook and your videos r great. I'm wondering..why is there 3 eggs in sweet crepes and 1 egg in savory?
Susan Grove Don't know exactly. The savory is more rough, the flavor is more intense and it's a bit crispy. The sweet one is fluffy and soft (and eggy by the way haha)
we call this Palatschinken in austria
In the US, we call your nutty butter Brown, or browned butter, at least in professional kitchens.
The flippings... Any shortcuts to master pancakes/crepe/anything flat flipping?
dimdull What do you call flat flipping ? Like with a spatula ?
Holy crêpe
How would you do vegan crepes or galette or without adding egg and beer in it?
Buckwheat flour plus water....voila(!!)- soba noodles 😋
hahaha thank you. now i dont have to go to the restaurant "la galette" on the corner of my block hahahaha
I use the sweet crepe batter but put salty toppings in it.
I made pancakes today. Should’ve made a crepe haha
It’s soooo difficult to make the galette 😅 I’ve tried many times. It ends up like scrambled galette 😆 it tastes good though!
What toppings would you recommend for the galettes?
Elza van Delft My favorite being the most simple : Salted butter. It really emphasize the true spirit of the Galette. But I reckon you could have me with grated-cheese-ham-egg one. :)
I like to put a twist on it, make it with bacon, eggs, and raclette cheese.
You can also use it like a pizza, add some tomato sauce, and whatever you like on top.
i hate you guys !!! i want to prepar it right now but it's 22:30 !!!!! it looks so delicious :( I have to wait till the week end !!!!! I m calling my patience !!! hhh thanks for this wonderful video and for the geart recipe :)
Kahina Fifi Waiting is worth it. I mean maybe cause I can't wait, I have no patience at all. haha
I need some help here Alex, I tried making the sweet crepes and yes, they were delicious but they turn out quite yellow and wet. Maybe I used to much butter? I used 2 eggs and lighter milk rather than full fat milk.
Discord Kaos All right that might be it. Try using my proportions/ingredients and tell me how it goes
When you were talking about galettes, for a moment I thought Jonny said that his son's named Garrett and I was really confused for a good couple of minutes
Red Queen Hahaha
I definitely want to try the savory Galette :)
But, chef, I am going to make those Galette for kids so...is there something else I can use instead of beer to make the savory pancake? Please do let me know.
shab569 Go for soda water then, and maybe a bit of milk as well as it is for kids. It will soften the taste of buckwheat.
I'm stopping the video at the beginning to inform all of you that the best way to pair beer with crepes is to make BEER CREPES. As in replace all the liquid with beer. Best light fluffy crepes ever, north of france style.
gonna make the sweet ones for mothers day bcause my mom loves crepes...crotch joke had me in tears
haha your accent is cute though :)
your buckwheat flour looks different from what I get in the USA...ours is so dark
Citrus beer, Citrus beer, Citrus beer, Citrus beer, Citrus beer, Citrus beer, Citrus beer.
So does the Buckwheat flour you use in France have 100% buckwheat? I've seen some "buckwheat flour" with normal flour being added to "help" the cooking process. Just wondering if I order Galette in France it will be gluten free, or else I might land in a hospital bed.
I'm afraid that most galettes made in France contain also wheat. The lone way to be sure is to make yourself your galettes with pure buckwheat flour, it's very easy..
I’m from a French-Acadian family and we call buckwheat pancakes ‘ployes’
hi, i try this recipe a few days ago, and it'd perfect.. wonder if u want to try some indonesian recipes.. nice to meet you
hesti setyawati Love Indonesian food ! Will make a Beef Rendang very soon !
Break out the peanut butter & jam!
Richard Jolliffe wisdom !