I actually can't believe this, about one hour ago i looked up crepe recipes, wasn't satisfyed with what i found and here you are, my knight in shining armor.
Bro lmao Can't be a coincidence I literally had crepes for dinner Everytime josh upload i either just ate the food or planning on making it but haven't found a recipe
Some thoughts from a French guy: - There's no need for sugar in the batter. The thing you add to the crepe will take care of the sweetness. I usually don't put any, or just a bit of vanillated sugar (10 grams) - Put a bit of Cognac (one or two spoons) in your batter. If you don't have Cognac, old rhum or even a bit of beer will do, too. Trust me, it will taste even better ! - While making savory crepes with sweet crepes works, you should try "galettes" which is the traditional way of making savory crepes here and is made with buckwheat - We don't smoke everywhere all the time 😬
Coming from a Russian family we have blinis, which are the same as crepes. Sometimes we make the dough without sugar and fill them savory. Some fillings are minced meat with onions and dip them in sour creme. Sometimes we fill them with eggs, spring onion and herbs, or with mushrooms and wrap them like a burrito. It's so good! For the sweet filling, my grandma filled them with quark and homemade jam. I would love to see Josh making some eastern European dishes as well.
I made blinis one year for my Christmas supper when I couldn't go home for Christmas because of work. They were great. I filled mine with strawberries jam and cream cheese.
As a French I was so happy to see this 😊 Usually we recommend letting the batter rest a bit for it to develop a bit of flavour (especially if you add some liquor in the batter, like rhum or my grandma's favorite : "Mandarine Napoléon"). Also personally I add some butter in the batter, and I fry them in butter because...reasons (butter is life). I love your videos, keep going 😃
Dans le nord on remplace la moitié du lait par de la bière, si t'as jamais essayé, je recommande ! Les crêpes sont plus aérées et bien goûteuses avec de la bière je trouve :)
In France savory crêpes are really common but they are called "galettes" and usually made with buckwheat flour and little to no sugar, then you put whatever you want in it but a good sausage is really traditionnal
"Galette saucisse" is pretty much a very local custom to the region of Île-et-Vilaine 😄 But yes, the galette is better with salted/savory plat rather than crepe
Yeah, also (might be particular to my region of France) we don't make crêpes with sugar and oil in the batter, the oil is in the pan and the sugar is on the crêpe once it's cooked. But the batter is also much more liquid (more milk i guess), the crêpes are cooked at the highest temperature available, the garnish is put on the crêpe while it's cooking, not after (especially for galettes) and never put olive oil on a crêpe you heathen! Brittany is the land of salted butter. Damn i want a galette now
Just made this recipe. I listened to some comments and excluded the sugar + used butter instead of oil and it worked great. Recipe makes about 6-7 crepes if you make one batch. Overall this was great.
@@HomeGamersful have your vegetable oil or melted butter in a cup or something on the side, put a crumpled paper towel in it to absorb the oil and use that paper towel to wipe the pan in between crepes, it will always leave the perfect minimum amount of oil on the pan
I'm not the only one to say this but: Frenchie here from brittany (where crepes are from); you should definitely use semi salted butter in the batter and for the pan too. It tastes soooo much better. For the pan, use two pieces of paper towels, put a big piece of butter in the center and twist the paper towel around. then use it to grease the pan. The butter will get through the paper towel and you can spread just the right amount on the pan. It's so much better than 'oil spray'. First recipe looks delicious by the way ! I need to try it !
Frenchie tip : I would recommend using butter (salted is best) instead of oil in the batter!!! Taste much better and the crêpes will be more golden ✌🏻✌🏻✌🏻 Edit: melted butter
I haven't had an appetite since October, food is just another chore so I have energy to do stuff (who would have thought that eating could be annoying?), but seeing you make all your tastiness is really helpful in reminding me to eat and get inspiration to make my food even better.
@cleman alr For how long can you keep the batter in the fridge before making the crepes? And should it be brought back to room temperature before making crepes?
The real best way to have crepes is when your grandma makes them and you have them with jam that she has made from the berries you helped her pick. I miss her.
I was raised by the saying "if you notice something about someone that makes you happy, make them happy by showing that you noticed." Completely irrelevant to the recipe - but I just wanted to say I love your pantry opening on every video. It just really sets the mood for "this is gonna be something we can do together and nobody needs to know you were here". You really do make classy cooking easily accessible for all and you need to know that a few of your videos are on my saved list for this reason. Big love and good health ☮️
As a European I've been eating crepes my whole life. My mother started cooking them on coconut oil a few years ago and it gives them that extra oomph to make them so much better!
If no one else has said this yet: Holy crepe! Anyway, thank you in advance. Future-me and friends thank you for what looks like an amazing brunch option. :3
My favourite crepe dish is chicken and mushroom crepes! Diced chicken, mushrooms and leeks, mixed with sour cream as the filling, make a little taco with the crepe and bake them side by side in the oven for like 15mins and oh my lord it’s heaven!
As always Great cooking and recepies Josh. One thing i can recomand is putting some meltet butter into the batter. Not only does it expand the flavor on the pannecakes (we call crepe pannecakes in Scandinavia) but they also get more smood and golden and are easier to get of the pan 😊
Dutch pancakes (basically crepes, but slightly thicker, and easier) 125 grams of normal flour, 125 grams of self-raising flour + salt + 2 cups of milk. Mix this, make sure there are no lumps. Add 2 eggs, vanilla, a little bit of oil (so they stick less), and optionally cinnamon. If it's too thick/thin and milk/flour. And bake them. Another tip: first bake one side, then flip, add cheese (please no cheddar or some other more-chemicals-than-actual-cheese like that), turn the heat low (add a lid) and let it melt. Its delicious. Bacon and/or apple are also great
For once, I have a (minor) disagreement with Papa: your batter is too thick. Crêpe batter has to be very, very runny. Yours is still creamy. A 2:1 ratio of liquid (in mL, not counting the eggs) to flour (in grams) is a minimum (in cups it'd be roughly 1.5:1 I guess), and even that can be too thick... I'd rather go for 2.5:1. There's nothing worse than thick crêpes that set too soon before they spread. If however your batter is liquid enough, your pan hot enough and appropriately greased, then you'll get really crispy edges, dotted with small holes, like "crêpes dentelle", and a thin, pliable center.
I completely agree. His batter is too thick and he needs to work on his dispersion technique. That pan should be moving as the batter leaves the ladle! Also, if he's not making the batter the night before, he needs to use warm milk and let it sit at least like fifteen minutes. And the sugar really isn't necessary...
It could be because he doesn't have the appropriate pan. I'll give him the benefit of the doubt. Can't make super thin crepes without a proper crepe pan! ... or at least it's very difficult to do so
@@randompersonontheinternet8790 Personally I only use, flour, salt and water in the batter. Considering the pan is greased and the crêpes very thin, they'll absorb enough fat anyway.
Love that your videos are still straight to the point with no BS extra talking (aside from the entertaining chat chat) and I don't have to put the video on a faster speed.
Thanks, this is a great crepe recipe - or pancakes as we call them here. Just made one folded with mozzarella, a tiny bit of sharp cheddar, ham and spring onion in the middle. Then ate it with a classic butter, lemon and sugar one rolled up on the side to compliment the savouriness and fattiness of the cheese. Was very good!
Crepes are my favourite pancakes as I can eat several, usually just with sugar and fresh lemon juice, without feeling like I'm gonna regret it. When I see more than 2 American ones I feel like I won't eat until evening. Savory ones sounds so good though
Hey Josh! I'm from Hungary,and we have a famous version of that we call hortobágyi húsos palacsinta(aka; Hungarian stuffed crepes) i can promise for you it worth to try it.😀
Hi, I’m from France and we call the savory crêpe galette, it’s - usually - made with only buckwheat flour, water and salt ! They’re challenging to make because they are gluten free.
I remember my grandpa making crepes for me and my sister when we visiting my grandparents during the summers as kids. Such memories. Also, Josh, I've been using some of your recipes and I'm so glad you popped up in my recommended viewing. I've made Lava Cake, pizza, popcorn, cookies and brownies using your video recipes. Thank you very much. Also as someone of Dutch decent, it makes me happy hearing you pronounce Gouda correctly
as a child in belgium we always ate crepes,in dutch they are called "pannenkoeken" which actually translates to pancakes,took me a while to realize america calls the thick boys pancakes and the thin ones crepes... i prefer the crepes,easier to balance how many i eat and the variety on how i plate them with condiments etc
This is the first time I feel better than Josh bc my granny taught me how to make crêpes without measuring✨. I also use butter for the pan bc it tastes way better and gives the crêpes a golden color ✨
You can make smooth crepe batter without putting it through a fine mesh strainer, my guy... Also, use warm milk, not cold, and I recommend whisking it until smooth after adding only half the milk. You can also skip adding the sugar. If you are putting on sweet toppings, the contrast is wonderful! Not everything has to be sweet! If you want to experiment with flavor in your crêpe, try mixing different types of flavor. My father likes half white, half buckwheat when he makes his. It is most recommended to make your batter the night before. In this case, the warm milk isn't necessary; it's a shortcut if you are making the batter in the same morning. If you aren't making it the night before, you also must let the batter sit out for at least fifteen minutes. Finally, you gotta work on your technique a little my guy. The pan should be moving as you ladle batter onto it to have a truly even distribution. A good crêpe doesn't have that thicker circle of batter in the center, but is the same thin consistency all the way across, with only the very fringes being thinner (and crispy), as it's unavoidable. Edit: I think you need to add more milk. Looking at how it spreads in the pan, your batter is too thick!
I see all these comments recommending to let the batter rest. I worked as a crêpier in a Parisian crêperie. Having gone through buckets of crêpe batter, I don't see any difference between batter that is fresh or 15mins or 1h old. Batter left in the fridge overnight starts to ferment and become thick and slightly sour (you'll know bc it creates bubbles when fried up). Although it doesn't taste bad, it's impossible to make thin crêpes with it and we'd always toss it. So I'm not so sure about leaving it overnight.
@@ivanapavkova6789 Honestly, I've actually never done it myself. My extended family likes to do it, though my father usually doesn't bother with it. However, they are able to make razor-thin crepes with it still. Perhaps their batter is simply made a certain way? Or they add a little more milk the next morning. Maybe I'll check with them and see. I, however, do notice a difference between making it fresh and waiting fifteen minutes. Perhaps it's just placebo. I'd be interested in people doing little blind tests with this. Do you at least agree that his batter is too thick? He uses a 1:1 flour to milk ratio...
@@godminnette2 I mean I can imagine that if you start with a super liquidy batter it would still be liquid enough the next day, but you wouldn't be able to prevent the fermentation and slight sourness of the batter, imo. But that doesn't make the batter inedible, it just isn't traditional 🤷🏻♀️ And yeah his batter I'd 100% too thick. If I recall correctly (it's been a few years), we used to use 1:4 ratio of flour:milk. P.S. Where I see the benefit of resting the batter is of you use a blender or mixer to make it, because that whips a lot of air into the batter. In that case, resting is a necessity to prevent bubbles in the final crêpe!
@@ivanapavkova6789 Oh, my father would always use a mixer, and that was part of the difference noticed when I tried without letting it rest! I personally just whisk by hand. I'll have to try not letting it rest sometime and see if there's many air bubbles; when I made some today, even after letting it rest for fifteen minutes, there were still some, especially in the first 2-3. I should probably adjust my whisking technique to introduce less air into the batter...
Crepes have very light flavour, so it's obvious why they are so versatile. You just add any flavour you want to feel in your mouth and it fits with crepes perfectly. My favourite is sour cream and fruit preserve crepes, or chocolate and light custard 😊
Some tips coming from a french person! 1. You don’t have to put sugar in the batter itself, the topping/filling will already be sweet enough. 2. If you make the batter a bit thinner (so use more milk) it will be much easier to spread around the pan evenly. 3. Traditionally you would use some kind of orange flavoured liquor in the batter such as Cointreau, this will give it that characteristic crêpe flavour. And then lastly: BUTTER, use butter in your pan, it will make the crêpes taste 100x better!!!
loooooooove crepes. they're SO easy, and versatile. you can literally put anything in them. have to say though, my favorite crepes ever were the ones i had in japan where they fill them bad boys up with mochi, adzuki sweet beans, strawberries, and whipped cream. best. damn. crepes. ever.
@@laneythelame they're pretty easy to find. they have crepe stands and restaurants all over. the ones that come to mind are the one in Harajuku on Takeshita Dori, and there was another really good one in Kyoto that I found near Nishiki market called Sanjiya Desert Shop. I think there was another really good one in Asakusa in Tokyo.
I love Ghirardelli chocolate. I recently made a trip to one of their stores - husband had to pull me out. Thank you for giving me another reason to use th3 chocolate 😁
Hii ! French subscriber here coming in with a great tip for fluffier crepes ! Some people actually replace a part of the milk with carbonated water (like Perrier or Saint-Pellegrino). The bubbles makes the batter airier and better overall ! (Some even replace the whole portion of milk with it or with just plain water if you’re on a tight budget, but mineral/carbonated is so much better)
first time I ever seen on UA-cam a common grocery store item sponsor a youtuber. Truly the time of our lives! You know you doing good when companies who need no sponsorships sponsors you!
Crepes really are super versatile, for anyone who's experienced the absolute JOY of Harajuku-style creperies, oh my sweet baby lordy, the choices are insane!
My Belgian grandmother -- dad's side -- always made savory crepes without the sugar, which I think makes more sense. However, I was partial to her sweet crepes. Either way we kept it simple with just some butter, maple syrup, and maybe some brown sugar when we had them. I grew up making crepes with my mom, who learned because we all loved my Bonne Maman's crepes. Gotta say though, my grandma's crepes were always a bit smaller and thicker than the ones my mom made. Also, pro-tip, the crepe is ready to flip when the edges peel away from the pan, and it's easier if they're a bit brown when you go for it.
I am so glad I was not alone on that it was so funny I had to do a retake on that and let my friend hear it too lmao because I am such a sharing friend lmao
A few advices to optimize your crepes/pancakes: Never use butter for the pan! Margarine is by far the best (better than oil) Add soda (sparkling) water to fluff up the dough Use less sugar (actually only a pinch is needed) Don't forget to add some salt to the dough. Even better (thanks gran!): add some powdered veggi stock (MSG !!! 🤩)
Why would margarine be a better choice? Health and taste wise, it is known to be inferior to butter. Ofcourse butter has a lower smokepoint but I've never had an issue concerning that.
in France we usually put the batter to rest at ambient temperature for a few hours to thicken the batter by allowing the starch to suck up the liquid, you should do it really improves the recipe and gives flufiness to the crepes
As a representative of Bretagne I would like to say that it looks very good (not even close to a french crepe but still very good 👍) but you would be put in prison if someone saw you make salty crepes in Bretagne (in other regions of France they do it too but they don’t deserve crepes either). If you want a salty crepe make a buckwheat galette. The crepe Suzette also looks very good but you could easily make it a 100 times better by just putting the crepe in the sauce while making it and then flambé the crepe. If this gets 1k likes I’ll make a video on how to make the greatest crepe Suzette of all time
In our house we make crepes all the time. I would add a bit more water in though, it makes them lighter and softer plus it spreads faster in the pan making baking more accurate. Also in France, savory crepes are made usually with buckwheat flour and served with apple cider.
Man, I love your videos but one does not simply put cheese, ham and eggs into a dessert crepe. Please explore the superior option for salted compositions known as the "Galette de sarrasin" which is basically a crepe made with buckwheat flour.
I agree in principle but I must say - having worked in a crêperie in Paris - it is not THAT unusual for people to request a sweet crêpe with salty fillings. French people, not tourists.
@@ivanapavkova6789 I hold Joshua in very high regard and I really think he should give the galettes a try as I find them to be far better. That's about it. But yes I am aware that people put salty fillings in crepes in the same way that some people put pineapple on pizza and writing angry comments online is about the only thing I can do about it.
@@edraqs well, the difference being that pineapple on pizza gives Italians PTSD while savoury toppings on sweet crêpes is fairly common in France. The flavour profile (especially of the "complète", which is egg, cheese and ham) is really not that different from Croque Monsieur/Croque Madame made with brioche (also quite common). And galettes are very often eaten sweet too (for example with apples and caramel). I personally prefer the taste of galette for both sweet and savoury options, but there is no "superior" option and comparing savoury crêpes to pineapple on pizza is just wrong.
@@ivanapavkova6789 And I will kindly disagree with you on that. I don't think there is an argument to be had it's pretty much personal opinion at this point.
Joining the 🇫🇷 army of comments for this culinary masterpiece. You managed to catch a glimpse of the crêpes' versatility with your 3 recipes : bravo 👏 For a full french flexing experience you could try those options : 👉 Add a splash of water to loosen the batter and a light touch of old rum to get a spicy flavor to it 👉 Use a crêpe non-stick pan (a non stick pan without edge) to cook your crêpes 👉 Make a separate dough with buckwheat instead of AP flour to create the famous "Galette" Many thanks for this video about the french pride crêpes 🤙
That looked delicious, but holy moly your crepe batter is THICC. I think I use a good amount more milk (I'd have to check the numbers) and my batter is much easier to spread across the pan.
Where i'm from, crepes are what drunk college students make when they want something sweet and easy (or to seduce that special someone), so it is hilarious to see Americans making it seem so complicated.
people, I need to tell you my story! At first, I didn't like Joshua's channel that much. I thought he was a bit annoying. But then I started to binge watch him because I was (and still am) in quarantine. Now, I tried this recipe and I'm absolutely blown away! It literally took me 10 mins to have some beautiful Crepe (or more like Pfannkuchen) and they taste delicious!! Thank you for your recipes!
this looks really good but I can only say that the savory one seems blasphemous, take it from someone who lives in Bretagne, I would lay low for a while if I was you… Don’t go around taunting Bretons people with your unbuttered non-buckwheat oven crêpes, they might hurt you… anyway love the vids !
We use crepes mostly for savory dishes, filled with cooked ground beef and boiled eggs, or cooked chicken breast and mushrooms, an then we roll and fry them in the pan with some oil. Very tasty!
As a french person : those are faaaaaaar too thick to be called crepes. (like for real, those are closer to pancakes than to crepes) The batter is supposed to be as fluid as milk (by adding light beer or water), and with a quantity like this you can do like 40 crepes at least. Plus, savory crepes are normaly made with a batter composed of only water, egg and buckwheat flour. NO SUGAR IN THIS BATTER ! (you can use regular batter without the sugar to make savory crepes, and then add some to the batter to make the desert crepes)
Even for sweet crêpes, I don't add sugar to my batter. Agree that it is too thick; he should probably be using warm milk since he is not making the batter the night before, and he doesn't even mention letting the batter sit out...
I've been making crepes since I was in high school. I really need to start making these more just for myself. Obviously I love dessert crepes, but savory crepes have ENDLESS possibilities!
I'm Dutch and our pancakes are basically crepes and I've many a one savory. Just delicious! Salmon and ricotta also works real good, there you have a lovely dinner!
Perfect timing. I just finished seasoning a new carbon steel crepe pan and now I have an idea for another way to make crepes--the chocolate hazelnut one looks delicious and won't have all the cloying sweetness Nutella has.
Pancake day is always best with crepes, because you can have them for the main course _and_ the dessert. My favourites are reheated pasta leftovers, and then whipped cream and Nutella for dessert.
Ordered your hardback cookbook October 28th on Amazon, and it was supposed to be delivered November 1st. Got lost, still impatiently waiting for it... Made your Mac & Cheese while waiting for your book and it was divine!!! 🥰
Sat up a little straighter in my chair after hearing that your sponsor was Ghirardelli. I'm slumped like a shrimp now, but I did sit up straighter. That sponsor's gotta be a bit of a dream come true, right?
The perfect crepe is made by my father (he is very French Canadian) while we are on our annual family vacation at Block Island around the 4th of July. Eat an amazing breakfast, and have a view of the Atlantic with friends and family. That is the perfect crepe.
For the large part of the world where pancakes are made very similar to crepes, with a thin batter so you have thin pancakes that can be either crispy along the edges or made evenly, we always call the thicker pancakes american pancakes, because they are not a normal pancakes. So in that case, they are far more versatile from the start. Crepes usually are a bit thinner still then our standard normal pancake (already thin) but we do em every way from savory, to desert, to even do pancake cake's that are stacks, made with whipped cream and fillings, and eaten as a cake.
This reminds me of when I was in middle school taking French as my language to learn, and the teacher always mentioned crepes, and I have always loved the sound of them. Now, thanks to you, I get to make one homemade and try one for the first time :0
In Croatia we would fill them with some kinda Bolognese-ish sauce that can also contain mushrooms, then do the burrito roll, then put them in flour, then eggs, then breadcrumbs, like for schnitzel, fry them to get the crust, and finally serve them with tartar sauce. Gazillion tasty calories.
You should try a Quebec way of doing crepes, mixing sweet and savoury. As an example, ham, mushrooms and cheese in the crepes, topped with maple sirop. It’s so good!!
little tip to upgrade your crepe batter : add some rhum also, since i'm personnally not a fan of generic crepe batter outside of deserts, i'll alway go for buckwheat crepes. If you never had some, you should try it.
I actually can't believe this, about one hour ago i looked up crepe recipes, wasn't satisfyed with what i found and here you are, my knight in shining armor.
Bro lmao
Can't be a coincidence
I literally had crepes for dinner
Everytime josh upload i either just ate the food or planning on making it but haven't found a recipe
I had crepes for dinner too. Because crepes are amazing
I'm getting chased by these horny spam bots for weeks now, it's so annoying :(
I kid you not, the same thing happened with boba for me 😭. He’s psychic
Sheeesh
Some thoughts from a French guy:
- There's no need for sugar in the batter. The thing you add to the crepe will take care of the sweetness. I usually don't put any, or just a bit of vanillated sugar (10 grams)
- Put a bit of Cognac (one or two spoons) in your batter. If you don't have Cognac, old rhum or even a bit of beer will do, too. Trust me, it will taste even better !
- While making savory crepes with sweet crepes works, you should try "galettes" which is the traditional way of making savory crepes here and is made with buckwheat
- We don't smoke everywhere all the time 😬
Mon ami je ne suis pas d'accord, le sucre dans la crêpe est un essentiel :p
I’m so glad someone mentioned the sugar in the batter. Especially if you want maximum versatility, there really is no reason for it.
- better pan with very low walls (if any)
what if you don't drink alcohol? Gotta remember, some adults don't and kids aren't allowed near it in USA.
@@Ndasuunye Pas d'alcool dans les crêpes pour les enfants ?! 😟
Coming from a Russian family we have blinis, which are the same as crepes. Sometimes we make the dough without sugar and fill them savory. Some fillings are minced meat with onions and dip them in sour creme. Sometimes we fill them with eggs, spring onion and herbs, or with mushrooms and wrap them like a burrito. It's so good! For the sweet filling, my grandma filled them with quark and homemade jam.
I would love to see Josh making some eastern European dishes as well.
sounds delich
grandma's blini are the best.
He should try making borscht
That sounds amazing! What is quark? I saw that word and thought, “…she fills them with subatomic particles?”
I always ate them savory with eggs, herbs & smetana or just sgushyonka for sweet.
I made blinis one year for my Christmas supper when I couldn't go home for Christmas because of work. They were great. I filled mine with strawberries jam and cream cheese.
As a French I was so happy to see this 😊
Usually we recommend letting the batter rest a bit for it to develop a bit of flavour (especially if you add some liquor in the batter, like rhum or my grandma's favorite : "Mandarine Napoléon").
Also personally I add some butter in the batter, and I fry them in butter because...reasons (butter is life).
I love your videos, keep going 😃
Tu as déjà essayé à la fleur d’oranger ? Un pur délice 🤤
@@emilie3545 Non mais je devrais c'est vrai 😋 ! Je vais tester ça pendant la chandeleur (la meilleure fête du monde). 😃
🤤
@@fan2edwin "butter is life" yes! Finally someone understands
Dans le nord on remplace la moitié du lait par de la bière, si t'as jamais essayé, je recommande !
Les crêpes sont plus aérées et bien goûteuses avec de la bière je trouve :)
In France savory crêpes are really common but they are called "galettes" and usually made with buckwheat flour and little to no sugar, then you put whatever you want in it but a good sausage is really traditionnal
In English galette normally means like, a messy pie
There was a traditional creperie in San Francisco that had amazing savory crepes
"Galette saucisse" is pretty much a very local custom to the region of Île-et-Vilaine 😄
But yes, the galette is better with salted/savory plat rather than crepe
@@gwendaljambu4310 Galette-saucisse is also very traditionnal in Bretagne, I had the best galettes of my life there
Yeah, also (might be particular to my region of France) we don't make crêpes with sugar and oil in the batter, the oil is in the pan and the sugar is on the crêpe once it's cooked. But the batter is also much more liquid (more milk i guess), the crêpes are cooked at the highest temperature available, the garnish is put on the crêpe while it's cooking, not after (especially for galettes) and never put olive oil on a crêpe you heathen! Brittany is the land of salted butter.
Damn i want a galette now
Just made this recipe. I listened to some comments and excluded the sugar + used butter instead of oil and it worked great. Recipe makes about 6-7 crepes if you make one batch. Overall this was great.
First rule of Crepes: We don't talk about the first Crepe.
Just make sure your pan is hot enough. I've made so many crepes in my life and my first never fails
John Smith my first always fails because I always put too much butter in the pan for the first one so it’s the perfect amount for the next 10
@@HomeGamersful have your vegetable oil or melted butter in a cup or something on the side, put a crumpled paper towel in it to absorb the oil and use that paper towel to wipe the pan in between crepes, it will always leave the perfect minimum amount of oil on the pan
ZdraveBass that’s actually genius thank you!
Just let the oiled pan get to the hottest point possible, like smoking oil n shit, then you make your perfect first crepe!
I'm not the only one to say this but: Frenchie here from brittany (where crepes are from); you should definitely use semi salted butter in the batter and for the pan too. It tastes soooo much better. For the pan, use two pieces of paper towels, put a big piece of butter in the center and twist the paper towel around. then use it to grease the pan. The butter will get through the paper towel and you can spread just the right amount on the pan. It's so much better than 'oil spray'.
First recipe looks delicious by the way ! I need to try it !
Frenchie tip :
I would recommend using butter (salted is best) instead of oil in the batter!!!
Taste much better and the crêpes will be more golden ✌🏻✌🏻✌🏻
Edit: melted butter
Thanks
Interesting how you didn't start about the pronunciation, I'm not even French and it already pissed me of
Merci ❤️
Do you melt the butter or just softened
@@SlikRikx Melted, softened would leave lumps.
I haven't had an appetite since October, food is just another chore so I have energy to do stuff (who would have thought that eating could be annoying?), but seeing you make all your tastiness is really helpful in reminding me to eat and get inspiration to make my food even better.
For an even BETTER result, let the batter rest for at least one hour before making the crêpes, it needs time to bring the ingredients all together
And use warm milk if you're not going to leave it in the fridge the night before!
Lets the starch hydrate.
Also lets the air bubbles escape.
Also try using half-white beer, half-milk. The crepe comes out much crispier and tastes slightly yeasty it's incredible.
@cleman alr For how long can you keep the batter in the fridge before making the crepes? And should it be brought back to room temperature before making crepes?
The real best way to have crepes is when your grandma makes them and you have them with jam that she has made from the berries you helped her pick. I miss her.
Grandmas are the best
This is actually how I eat crepes
Edit: but I make the jam
Felt bro. My grandma don't cook without me helping her
felt, sorry for your loss man
I was raised by the saying "if you notice something about someone that makes you happy, make them happy by showing that you noticed."
Completely irrelevant to the recipe - but I just wanted to say I love your pantry opening on every video. It just really sets the mood for "this is gonna be something we can do together and nobody needs to know you were here".
You really do make classy cooking easily accessible for all and you need to know that a few of your videos are on my saved list for this reason. Big love and good health ☮️
As a European I've been eating crepes my whole life. My mother started cooking them on coconut oil a few years ago and it gives them that extra oomph to make them so much better!
If no one else has said this yet:
Holy crepe!
Anyway, thank you in advance. Future-me and friends thank you for what looks like an amazing brunch option. :3
here before this comment blows up
i love this because whenever i say crêpe the french way, americans think i’m saying crap. 😂
I’m in the stages of making a business plan for a small breakfast op. The name Holy Crepe still is in the air.
My favourite crepe dish is chicken and mushroom crepes! Diced chicken, mushrooms and leeks, mixed with sour cream as the filling, make a little taco with the crepe and bake them side by side in the oven for like 15mins and oh my lord it’s heaven!
As always Great cooking and recepies Josh. One thing i can recomand is putting some meltet butter into the batter. Not only does it expand the flavor on the pannecakes (we call crepe pannecakes in Scandinavia) but they also get more smood and golden and are easier to get of the pan 😊
Dutch pancakes (basically crepes, but slightly thicker, and easier)
125 grams of normal flour, 125 grams of self-raising flour + salt + 2 cups of milk. Mix this, make sure there are no lumps.
Add 2 eggs, vanilla, a little bit of oil (so they stick less), and optionally cinnamon.
If it's too thick/thin and milk/flour. And bake them.
Another tip: first bake one side, then flip, add cheese (please no cheddar or some other more-chemicals-than-actual-cheese like that), turn the heat low (add a lid) and let it melt. Its delicious.
Bacon and/or apple are also great
For once, I have a (minor) disagreement with Papa: your batter is too thick. Crêpe batter has to be very, very runny. Yours is still creamy. A 2:1 ratio of liquid (in mL, not counting the eggs) to flour (in grams) is a minimum (in cups it'd be roughly 1.5:1 I guess), and even that can be too thick... I'd rather go for 2.5:1. There's nothing worse than thick crêpes that set too soon before they spread. If however your batter is liquid enough, your pan hot enough and appropriately greased, then you'll get really crispy edges, dotted with small holes, like "crêpes dentelle", and a thin, pliable center.
I completely agree. His batter is too thick and he needs to work on his dispersion technique. That pan should be moving as the batter leaves the ladle!
Also, if he's not making the batter the night before, he needs to use warm milk and let it sit at least like fifteen minutes. And the sugar really isn't necessary...
I agree. His batter is so thick, which results is thick crêpes.
I agree, I believe there’s too much yolk. It should be thin, like rice paper thin almost and similar consistency as rice paper but with flour.
It could be because he doesn't have the appropriate pan. I'll give him the benefit of the doubt. Can't make super thin crepes without a proper crepe pan! ... or at least it's very difficult to do so
@@randompersonontheinternet8790 Personally I only use, flour, salt and water in the batter. Considering the pan is greased and the crêpes very thin, they'll absorb enough fat anyway.
Love that your videos are still straight to the point with no BS extra talking (aside from the entertaining chat chat) and I don't have to put the video on a faster speed.
Crepes are one of the big 4 breakfasts along with waffles, pancakes and french toasts!
@コンテンせｘ❤ stop
Thanks, this is a great crepe recipe - or pancakes as we call them here. Just made one folded with mozzarella, a tiny bit of sharp cheddar, ham and spring onion in the middle. Then ate it with a classic butter, lemon and sugar one rolled up on the side to compliment the savouriness and fattiness of the cheese. Was very good!
Crepes are my favourite pancakes as I can eat several, usually just with sugar and fresh lemon juice, without feeling like I'm gonna regret it. When I see more than 2 American ones I feel like I won't eat until evening.
Savory ones sounds so good though
Hey Josh!
I'm from Hungary,and we have a famous version of that we call hortobágyi húsos palacsinta(aka; Hungarian stuffed crepes) i can promise for you it worth to try it.😀
Hi, I’m from France and we call the savory crêpe galette, it’s - usually - made with only buckwheat flour, water and salt ! They’re challenging to make because they are gluten free.
I remember my grandpa making crepes for me and my sister when we visiting my grandparents during the summers as kids. Such memories.
Also, Josh, I've been using some of your recipes and I'm so glad you popped up in my recommended viewing. I've made Lava Cake, pizza, popcorn, cookies and brownies using your video recipes. Thank you very much.
Also as someone of Dutch decent, it makes me happy hearing you pronounce Gouda correctly
as a child in belgium we always ate crepes,in dutch they are called "pannenkoeken" which actually translates to pancakes,took me a while to realize america calls the thick boys pancakes and the thin ones crepes... i prefer the crepes,easier to balance how many i eat and the variety on how i plate them with condiments etc
This is the first time I feel better than Josh bc my granny taught me how to make crêpes without measuring✨. I also use butter for the pan bc it tastes way better and gives the crêpes a golden color ✨
YOU GOT SPONSORED BY GHIRARDELLI??? Brooooooo their chocolate is BUSSIN😩🔥
Greatest chocolate sponsorship of all time lol, Ghirardelli’s is the BEST chocolate
I love their hot chocolate!
You can make smooth crepe batter without putting it through a fine mesh strainer, my guy...
Also, use warm milk, not cold, and I recommend whisking it until smooth after adding only half the milk. You can also skip adding the sugar. If you are putting on sweet toppings, the contrast is wonderful! Not everything has to be sweet! If you want to experiment with flavor in your crêpe, try mixing different types of flavor. My father likes half white, half buckwheat when he makes his.
It is most recommended to make your batter the night before. In this case, the warm milk isn't necessary; it's a shortcut if you are making the batter in the same morning. If you aren't making it the night before, you also must let the batter sit out for at least fifteen minutes.
Finally, you gotta work on your technique a little my guy. The pan should be moving as you ladle batter onto it to have a truly even distribution. A good crêpe doesn't have that thicker circle of batter in the center, but is the same thin consistency all the way across, with only the very fringes being thinner (and crispy), as it's unavoidable.
Edit: I think you need to add more milk. Looking at how it spreads in the pan, your batter is too thick!
Considering how he seems to have every imaginable unpractical kitchen utensil I'm amazed that he doesn't have a 2$ crêpe spreader.
I see all these comments recommending to let the batter rest. I worked as a crêpier in a Parisian crêperie. Having gone through buckets of crêpe batter, I don't see any difference between batter that is fresh or 15mins or 1h old. Batter left in the fridge overnight starts to ferment and become thick and slightly sour (you'll know bc it creates bubbles when fried up). Although it doesn't taste bad, it's impossible to make thin crêpes with it and we'd always toss it. So I'm not so sure about leaving it overnight.
@@ivanapavkova6789 Honestly, I've actually never done it myself. My extended family likes to do it, though my father usually doesn't bother with it. However, they are able to make razor-thin crepes with it still. Perhaps their batter is simply made a certain way? Or they add a little more milk the next morning. Maybe I'll check with them and see.
I, however, do notice a difference between making it fresh and waiting fifteen minutes. Perhaps it's just placebo. I'd be interested in people doing little blind tests with this.
Do you at least agree that his batter is too thick? He uses a 1:1 flour to milk ratio...
@@godminnette2 I mean I can imagine that if you start with a super liquidy batter it would still be liquid enough the next day, but you wouldn't be able to prevent the fermentation and slight sourness of the batter, imo. But that doesn't make the batter inedible, it just isn't traditional 🤷🏻♀️ And yeah his batter I'd 100% too thick. If I recall correctly (it's been a few years), we used to use 1:4 ratio of flour:milk.
P.S. Where I see the benefit of resting the batter is of you use a blender or mixer to make it, because that whips a lot of air into the batter. In that case, resting is a necessity to prevent bubbles in the final crêpe!
@@ivanapavkova6789 Oh, my father would always use a mixer, and that was part of the difference noticed when I tried without letting it rest! I personally just whisk by hand. I'll have to try not letting it rest sometime and see if there's many air bubbles; when I made some today, even after letting it rest for fifteen minutes, there were still some, especially in the first 2-3. I should probably adjust my whisking technique to introduce less air into the batter...
These look very indulgent. Thanks for sharing man
Please do Galettes. This is the true savory "Crepe"
and its mega easy to make
Didn’t he just make it?
@@m.s.a.s9194 na what He did were Just Crepes. A sugary crêpe with savory filling isnt a galette haha.
@@m.s.a.s9194 a galette is made with buckwheat flour i believe
Crepes were a family favorite growing up... we always just ate them with butter, blackberry jam, and powdered sugar... so good... now I want crepes.
Crepes have very light flavour, so it's obvious why they are so versatile. You just add any flavour you want to feel in your mouth and it fits with crepes perfectly. My favourite is sour cream and fruit preserve crepes, or chocolate and light custard 😊
Some tips coming from a french person! 1. You don’t have to put sugar in the batter itself, the topping/filling will already be sweet enough. 2. If you make the batter a bit thinner (so use more milk) it will be much easier to spread around the pan evenly. 3. Traditionally you would use some kind of orange flavoured liquor in the batter such as Cointreau, this will give it that characteristic crêpe flavour. And then lastly: BUTTER, use butter in your pan, it will make the crêpes taste 100x better!!!
loooooooove crepes. they're SO easy, and versatile. you can literally put anything in them. have to say though, my favorite crepes ever were the ones i had in japan where they fill them bad boys up with mochi, adzuki sweet beans, strawberries, and whipped cream. best. damn. crepes. ever.
Damn girl! Can i ask where in japan or are they easy to find?
@@laneythelame they're pretty easy to find. they have crepe stands and restaurants all over. the ones that come to mind are the one in Harajuku on Takeshita Dori, and there was another really good one in Kyoto that I found near Nishiki market called Sanjiya Desert Shop. I think there was another really good one in Asakusa in Tokyo.
How does one watch Joshua Weissman without cracking up. I am alwayssss geeking out watching his videos haha. Love you Joshua.
As a half French person I love crêpes in every way, but my favourite is probably just like a wrap with jam or Nutella in the middle.
My mom used to make crepes with grape jelly all the time when I was a kid, the best breakfast
@@matthewhokinson2992 agree.
@@matthewhokinson2992 all the ways he made it seem great, but they’re so complicated and culinary, if you ask me, simple crêpes and jam is the best.
@@alexanderg.i1991 in our school cafeteria they sometimes had them with cottage cheese and honey
Yes! I am also half French. This is what I like to make on Saturday mornings: rolled crêpes with jam or Nutella.
Your videos have grown so much in the last couple years I love it
I love Ghirardelli chocolate. I recently made a trip to one of their stores - husband had to pull me out. Thank you for giving me another reason to use th3 chocolate 😁
Hii ! French subscriber here coming in with a great tip for fluffier crepes ! Some people actually replace a part of the milk with carbonated water (like Perrier or Saint-Pellegrino). The bubbles makes the batter airier and better overall ! (Some even replace the whole portion of milk with it or with just plain water if you’re on a tight budget, but mineral/carbonated is so much better)
My favorite dish is literally a crepe cake (food, not dessert), best stuff.
The batter baked as a cake?
@@LordofBays crepes are stacked to form a cake! In between each crepe, there will be a layer of whipped cream:)
FINALLYYYYYYYYY... Crepes my favorite thank you Joshua God bless your whole family..
Today was a Perfect Crepe Day.
We bought one of those special crepe gadgets years ago. Makes making crepes so much easier. We make them on a regular basis now. Kids love them.
The first crepe is referred to in France as “The Dog’s Crepe”, because they are always ugly AF, so you feed it to the dog.
first time I ever seen on UA-cam a common grocery store item sponsor a youtuber. Truly the time of our lives! You know you doing good when companies who need no sponsorships sponsors you!
you know the sponsor's chocolate is good when Josh accepted the sponsorship
Definitely one of the best recipes Josh has ever made, gentle and delicious. 😃
Hey papa just wanted to tell I really appreciate you and you've changed my life (please like so papa can see)
@💋MARSYA💋 sis on you what if little children see the link and press on it your sick in the head 👎
@clarisa afun🧚♀️ same with you I've reported you
Crepes really are super versatile, for anyone who's experienced the absolute JOY of Harajuku-style creperies, oh my sweet baby lordy, the choices are insane!
My wife can't believe how close our cooking styles are and how we use the same quality ingredients like Ghirardelli.
U r the chosen one
You did an excellent job explaining how to make crepes, king. I made this and got it on my first try, and it worked out perfectly. Super easy.
We like Papa like we like our crepes,
sweet, delightful, sophisticated.
My Belgian grandmother -- dad's side -- always made savory crepes without the sugar, which I think makes more sense. However, I was partial to her sweet crepes. Either way we kept it simple with just some butter, maple syrup, and maybe some brown sugar when we had them. I grew up making crepes with my mom, who learned because we all loved my Bonne Maman's crepes. Gotta say though, my grandma's crepes were always a bit smaller and thicker than the ones my mom made. Also, pro-tip, the crepe is ready to flip when the edges peel away from the pan, and it's easier if they're a bit brown when you go for it.
The rubbing nuts part got me, I bust out laughing 😂
I am so glad I was not alone on that it was so funny I had to do a retake on that and let my friend hear it too lmao because I am such a sharing friend lmao
Moooo. Yay ghiardelli. The semisweet is my fave. Also that breakfast crepe looks perfect.
A few advices to optimize your crepes/pancakes:
Never use butter for the pan! Margarine is by far the best (better than oil)
Add soda (sparkling) water to fluff up the dough
Use less sugar (actually only a pinch is needed)
Don't forget to add some salt to the dough. Even better (thanks gran!): add some powdered veggi stock (MSG !!! 🤩)
Why would margarine be a better choice? Health and taste wise, it is known to be inferior to butter. Ofcourse butter has a lower smokepoint but I've never had an issue concerning that.
You really need no sugar in the batter...
Are you Hungarian by any chance? That sounds like the hungarian recipe
Crepe cakes (pannkakstårta) is an actual childhood classic in Sweden
Ghirardelli candy is wonderful, their baking ingredients are divine, and the ice cream sauces are better than Torani😎
It was a long time coming! Thank you Papa
Your channel has literally made me the most popular cook in the house with my roommates and for that good sir, I thank you sincerely.
in France we usually put the batter to rest at ambient temperature for a few hours to thicken the batter by allowing the starch to suck up the liquid, you should do it really improves the recipe and gives flufiness to the crepes
As a representative of Bretagne I would like to say that it looks very good (not even close to a french crepe but still very good 👍)
but you would be put in prison if someone saw you make salty crepes in Bretagne (in other regions of France they do it too but they don’t deserve crepes either). If you want a salty crepe make a buckwheat galette.
The crepe Suzette also looks very good but you could easily make it a 100 times better by just putting the crepe in the sauce while making it and then flambé the crepe.
If this gets 1k likes I’ll make a video on how to make the greatest crepe Suzette of all time
In our house we make crepes all the time. I would add a bit more water in though, it makes them lighter and softer plus it spreads faster in the pan making baking more accurate. Also in France, savory crepes are made usually with buckwheat flour and served with apple cider.
Man, I love your videos but one does not simply put cheese, ham and eggs into a dessert crepe.
Please explore the superior option for salted compositions known as the "Galette de sarrasin" which is basically a crepe made with buckwheat flour.
I agree in principle but I must say - having worked in a crêperie in Paris - it is not THAT unusual for people to request a sweet crêpe with salty fillings. French people, not tourists.
I'm so glad I'm not the only one who thought this!!!!
@@ivanapavkova6789 I hold Joshua in very high regard and I really think he should give the galettes a try as I find them to be far better. That's about it.
But yes I am aware that people put salty fillings in crepes in the same way that some people put pineapple on pizza and writing angry comments online is about the only thing I can do about it.
@@edraqs well, the difference being that pineapple on pizza gives Italians PTSD while savoury toppings on sweet crêpes is fairly common in France. The flavour profile (especially of the "complète", which is egg, cheese and ham) is really not that different from Croque Monsieur/Croque Madame made with brioche (also quite common). And galettes are very often eaten sweet too (for example with apples and caramel). I personally prefer the taste of galette for both sweet and savoury options, but there is no "superior" option and comparing savoury crêpes to pineapple on pizza is just wrong.
@@ivanapavkova6789 And I will kindly disagree with you on that. I don't think there is an argument to be had it's pretty much personal opinion at this point.
Joining the 🇫🇷 army of comments for this culinary masterpiece.
You managed to catch a glimpse of the crêpes' versatility with your 3 recipes : bravo 👏
For a full french flexing experience you could try those options :
👉 Add a splash of water to loosen the batter and a light touch of old rum to get a spicy flavor to it
👉 Use a crêpe non-stick pan (a non stick pan without edge) to cook your crêpes
👉 Make a separate dough with buckwheat instead of AP flour to create the famous "Galette"
Many thanks for this video about the french pride crêpes 🤙
That looked delicious, but holy moly your crepe batter is THICC. I think I use a good amount more milk (I'd have to check the numbers) and my batter is much easier to spread across the pan.
Or add some water. It evaporates immediately but you will get a thin pancake. His batter and his pancakes don't look how they should, way too thick.
Love your videos when I want to cook something new I won’t watch any other recipe videos but yours. 👍
Where i'm from, crepes are what drunk college students make when they want something sweet and easy (or to seduce that special someone), so it is hilarious to see Americans making it seem so complicated.
people, I need to tell you my story!
At first, I didn't like Joshua's channel that much. I thought he was a bit annoying. But then I started to binge watch him because I was (and still am) in quarantine. Now, I tried this recipe and I'm absolutely blown away! It literally took me 10 mins to have some beautiful Crepe (or more like Pfannkuchen) and they taste delicious!!
Thank you for your recipes!
this looks really good but I can only say that the savory one seems blasphemous, take it from someone who lives in Bretagne, I would lay low for a while if I was you… Don’t go around taunting Bretons people with your unbuttered non-buckwheat oven crêpes, they might hurt you…
anyway love the vids !
We use crepes mostly for savory dishes, filled with cooked ground beef and boiled eggs, or cooked chicken breast and mushrooms, an then we roll and fry them in the pan with some oil. Very tasty!
As a french person : those are faaaaaaar too thick to be called crepes. (like for real, those are closer to pancakes than to crepes)
The batter is supposed to be as fluid as milk (by adding light beer or water), and with a quantity like this you can do like 40 crepes at least.
Plus, savory crepes are normaly made with a batter composed of only water, egg and buckwheat flour. NO SUGAR IN THIS BATTER !
(you can use regular batter without the sugar to make savory crepes, and then add some to the batter to make the desert crepes)
Even for sweet crêpes, I don't add sugar to my batter. Agree that it is too thick; he should probably be using warm milk since he is not making the batter the night before, and he doesn't even mention letting the batter sit out...
I've been making crepes since I was in high school. I really need to start making these more just for myself. Obviously I love dessert crepes, but savory crepes have ENDLESS possibilities!
I'm Dutch and our pancakes are basically crepes and I've many a one savory. Just delicious! Salmon and ricotta also works real good, there you have a lovely dinner!
Perfect timing. I just finished seasoning a new carbon steel crepe pan and now I have an idea for another way to make crepes--the chocolate hazelnut one looks delicious and won't have all the cloying sweetness Nutella has.
Pancake day is always best with crepes, because you can have them for the main course _and_ the dessert. My favourites are reheated pasta leftovers, and then whipped cream and Nutella for dessert.
I didn't much care for these till I was stationed in Europe. Now I'm addicted and every weekend make it for breakfast with some delicious toppings.
Ordered your hardback cookbook October 28th on Amazon, and it was supposed to be delivered November 1st. Got lost, still impatiently waiting for it...
Made your Mac & Cheese while waiting for your book and it was divine!!! 🥰
I love crepes!! My grandmother was French and every year for le chandelier we tosed crepes for good luck. It was a party for family and friends.
Sat up a little straighter in my chair after hearing that your sponsor was Ghirardelli.
I'm slumped like a shrimp now, but I did sit up straighter. That sponsor's gotta be a bit of a dream come true, right?
I just love your cooking videos 🥹 a life saver
Dude seriously got sponsored by Ghirardelli. Man’s coming up in the world for real.
The one I was waiting for! Crepes are the best!
The perfect crepe is made by my father (he is very French Canadian) while we are on our annual family vacation at Block Island around the 4th of July. Eat an amazing breakfast, and have a view of the Atlantic with friends and family. That is the perfect crepe.
Papa loves this channel so much
For the large part of the world where pancakes are made very similar to crepes, with a thin batter so you have thin pancakes that can be either crispy along the edges or made evenly, we always call the thicker pancakes american pancakes, because they are not a normal pancakes. So in that case, they are far more versatile from the start. Crepes usually are a bit thinner still then our standard normal pancake (already thin) but we do em every way from savory, to desert, to even do pancake cake's that are stacks, made with whipped cream and fillings, and eaten as a cake.
did someone say SAVORY CREPE, that's it im finallly going to use the kitchen. Bless your soul for giving us this recipe
Your video editors deserve an Oscar BRUH
This reminds me of when I was in middle school taking French as my language to learn, and the teacher always mentioned crepes, and I have always loved the sound of them. Now, thanks to you, I get to make one homemade and try one for the first time :0
When I make crêpe batter, I use a protein shaker thingy. Saves a lot of dishes and I can start baking within 5 minutes. I can really recommend it.
FINALLY ORDERED YOUR BOOK … all the way from Egypt 🇪🇬 Kiss From Papa ??
I love your dark screen, intro to the B roll every 😂you're continuously creative with the moment
Not being a crepe hanger, I just got your cookbook and love it! Well done. Tagged seven pages while turning over new leaves exploring your secrets.
In Croatia we would fill them with some kinda Bolognese-ish sauce that can also contain mushrooms, then do the burrito roll, then put them in flour, then eggs, then breadcrumbs, like for schnitzel, fry them to get the crust, and finally serve them with tartar sauce. Gazillion tasty calories.
Sooo versatile are crepes. I even used crepes to make lasagna on a lazy Sunday when I didn’t have lasagna sheets. It was delicious.
You should try a Quebec way of doing crepes, mixing sweet and savoury. As an example, ham, mushrooms and cheese in the crepes, topped with maple sirop. It’s so good!!
little tip to upgrade your crepe batter : add some rhum
also, since i'm personnally not a fan of generic crepe batter outside of deserts, i'll alway go for buckwheat crepes. If you never had some, you should try it.