Hope it was helpful for you! It takes some time to get used to the moves and it is totally normal. After practicing with 1-2 batches, I bet you'll start seeing improvements!
Get your hands on some "Nutella" if you can - as a topping :-). You recipy has even less flour then mine but way more egg. 175g/500 ml 1 egg Shape and thinness are very similar - delicate, light, soft yet a little chewy. Thanks for sharing. Greetings from germany.
I’ve been a UA-cam subscriber for 10+ years and I have never left a comment until today. Your video was so wonderful! Short, precise, and still amazingly informative with all the important tips and tricks! This was so helpful!! Thank you!!
I am an infrequent commenter; I try to save comments, especially not-so-favorable ones for the occasional vid that really resonates for me. That being said, I'm with you. This was very well done.
The technique of showing what happens if pan is too cool or too hot was an excellent idea. I do not think I have seen this done before a teaching technique.
Never in my life did I think I could make crepes! After seeing how well you explained each step and why I decided to try. It turned out beautifully and delicious!!! Thank you for sharing!!!
I've watched cooking content for 15+ years... This is one of the most informative and actually detailed by also being concise video i've ever seen. I actually learned so much and crepes were the first thing i ever cooked on my own when i was younger. Thank you for this
I'm french and like the rest of us, we love to make crepes. This is an excellent tutorial. But in addition to the ingredients you've added, I like to add a hint of vanilla (real is best but one cap of extract is fine). I also use a splash of rhum of good quality in the batter. For the cooking, I flip when the sides starting turning brown. Lifting the pan while pouring is key. For the batter, just use a laddle. For the serving, at my home we do it simply with sugar and lemon. It's amazing :) Over all excellent video. If I was uncle roger I would call you auntie.
I bet the vanilla makes it over the top good. When you say sugar and lemon are you talking about powdered sugar? (I can’t remember what other countries call it… icing sugar?)
These crepes were phenomenal!!!! Truly, I think the best I've ever had in my life. I served them with Darbo Lingonberry sauce and homemade whipped cream and my son told me he could eat them everyday for the rest of his life! Bravo on your commitment to teaching us in such a clear and precise way. 10/10 stars!!!
Super instructions! Been making these all my life. Right after I flip I add about a tablespoon of grated cheese or jam along the center. Then flip them towards the center and fold end. The cheese melts perfectly and the jam is super warm. Can place on a parchment lined baking sheet and keep warm in the oven but my family just seems to stand behind me with forks and plates at the ready. ❤
Hands down the best crepe recipe I’ve ever tried- crepes I’ve made before have tended to go a bit stodgy in the centre but when I tried this it was perfect, 100000/10!!
I love the chopstick method for flipping, as a European I would have never thought of that! I always flip with a flat spatula and a fork to carefully lift the crepe, to get the spatula underneath it. Unfortunately I can't really flip it by throwing it in the air, I've seen some chefs do that too 🙈
I use a long wooden stick/rolling pin to flip them. I prefer it even better than the chop stick technique. It was the way my French grandmother taught me.
Thank you Aya 😊, my husband loves crepes and I struggled to find a recipe that matches his standards. But this exceeded his expectations been using this recipe for the past 2 years and he loves it. Thank you❤
Amazing!I am 89 years.old great grandmother,made many times crapes but yours are such divine ,incredible !Thank you for such exellent video. Best wishes from B.C. Canada 👍♥️🇭🇷🇨🇦
So very relaxing watching you cook! We/I make thousands of crepes here at our place for our guests breakfast. I use a stainless pan and oil from a squeeze bottle and the highest heat possible, smoking hot , i toss flip the crepes in the pan although i do keep a flat thin flexible spatula at ready if needed because I cook so many they cook at high heat in about 30 seconds on one side and 10-15 the other. I don't add salt or sugar. I add a pinch of cinnamon to the flour and will add the egg and water at the same time and vigorously mix over the sink so as not to make a big mess. Almost all of our guests are from Europe. They tell me they are the best or just like mom . I enjoy watching other people cooking and there style and techniques you tube is great for that. We always learn something
I just made your recipe this morning, and it was amazing. The measurements were spot on. I am gluten and dairy free, so I substituted canned Thai coconut milk for the cow's milk and Red Mill gluten-free flour for the regular flour. For the filling, I substituted coconut cream (1 Tablespoon per crepe) for the whipping cream. I used extra strawberries. Even with the substitutions, it was deliscious. I highly recommend your recipe! 😊
@@anitaparikh6415she did not need to replace the eggs. I know they are usually in the dairy case but they do not actually have dairy or any gluten in them.
BEST Crepe Recipe ever 10/10! I've never had a crepe recipe like this. Often I would have to tweak a recipe but this is PERFECT as it is. I had my doubts about adding 2 Cups of milk because it made the batter too watery for my liking. I was afraid the crepes would tear everywhere. But since I already had the mixture, I thought I may as follow everything to the letter. The results were fantastic! The only thing I added was 1 tsp of vanilla because I like the flavour so it is an option. Thank you Aya for generously sharing this recipe along with examples of what can cause failed crepes. I love this recipe and it is a TREASURE!
I second this sentiment. This video has everything you need to know, plus a sprinkling of inspiration - the perfect recipe for encouraging people to try making crêpes, and also ideal for attracting UA-cam followers to your channel. Beautiful. 🩵
Yes wonderful instructor with calm demeanor. Not talking at the top of your lungs as so many here in America do. Majestic me do nervous. Everything is loud here.
Thats it! the best crepe recipe in the internet thank you!!! Finally I'm able to make paper thin crepes :) For a change I swapped white flour with whole grain flour/rolled oats flour mixture and it worked just as well.
This is one of the best tutorials I've ever seen. The simple instructions, perfectly timed editing, showing different scenarios of the "if this..." wow. Thank you!
I am Polish and we have our Naleśniki, which is basically Crepes, and this is absolutely the best recipe I've ever did and tasted - says a person that always struggled with making them. Thank you!
I am polish American, bought long chopsticks on Amazon, and mastered to flip the super thin naleśniki. I put vanilla in mine, or orange extract plus rum. Delicious.
My wife is Japanese and really likes it when I make crepes. Your recipe looks better than the one I’ve been using, so I’m going to try it. Thank you Aya!
I use to make crepes once in a while when my 5 sons were still kids, I hardly cook now because I’m an empty nesters, my husband and I don’t like to waste food. I used to buy lingonberries and mix cream cheese, heavy whipping cream and some powder sugar for the filling. Sweet and tangy. Delish! Also shredded chicken, sautéed spinach, hollandaise sauce packet (quick & easy) drizzled over the top: AKA: chicken Florentine crepes. Also delish!
The most complete tutorial on how to make crepes so far! Well explained with good tips on controlling the heat and how to swirl the batter. That was always my problem, now I know that I have to control how hot my pan is and to use batter with the right consistency - I’m definitely going to use your recipe. I found it useful when you went through how to overcome the different problems and the Q&A. Only thing I missed is seeing Rae enjoying the crepes at the end of video. Thank you Aya 🌸
Aww I’m so happy to hear that🥰 Thank you so much for such a detailed feedback. I was not 100% sure if I went too deep or I even thought of deleting the last section but I’m glad I didn’t! Thank you for sharing your feedback🙏🏻❤️
@@PastryLivingwithAya I am thrilled you didn't delete it, too!! Who goes into that much troubleshooting detail? Almost no one. Who needs all that troubleshooting detail? All of us crepe newbies! I really, really, really appreciate your detailed explanations! Thanks! 🙂
i mean, it's not rocket science. its eggs, milk, flour, and some type of fat. sugar and rum is optional depending on what you are using the crepe for...food or sweets. the key to a good swirl is to not have a thick batter. it needs to be runny or else it gets clogged in the pan. i flip with the pan since i mastered the technique. i love the chopstick method though. brilliant!
I am french and this is a great tutorial! Personally I add less eggs, but these look amazing anyway. You got thickness perfect, and adding rum is great. If you are able to, flipping the crêpe in the air is really the easiest way. If you don't eat them all at once, a ziplock bag is the best way to keep them. And finally, the best and easiest toppings are: nutella or lemon + sugar, or sugar+butter.
@@theDsomething I do it because that's how I was taught. So tradition basically. Less eggs makes it much more hard to mix in the beginning, and you have to be more careful to not add the milk too fast. So use more eggs if you don't like mixing. It probably also changes the texture of the crêpe. It's cheaper too no doubt.
Nutella is gross. 😂 We add fruit, fresh, or thickened as pie fillings and top with cinnamon and whipped cream. We also make a chicken in voulet filling that is wonderful and savory. Really anything is delightful in a good crepe! 😋
This is the level of detail I want when making crêpes! They can be particular and all of these tips sound incredibly helpful and I am excited to try to make crêpes again.
I absolutely LOVE how you dive into specifics. Saving me the time to go search up wether to use low or high heator wether I should rest my batter or not
For anyone who does not have, or does not want to use a non-stick pan, you can make these in a stainless steel or iron pan, but first add a dab of butter. You only have to do this the first time. We have to remember that they were making crepes long before non-stick came along.. : ).
Exactly. I run a small BnB in the Philippines and I cook crepes for my guests every morning. The batter I prepare is almost identical to the one in this video. I fry batches of 30-40 crepes and all that is done in a cast iron skillet . The only difference compared to a nonstick skillet is that you cannot fry on very low heat. Then it will stick.
Carbon steel crepe pans are vastly superior to non-stick in my experience. They hold heat better and do not have the hot spots that light nonstick pans can have. I would not go with stainless steel, as you cannot really season them, and again they aren’t quite as good at retaining heat. Cast iron works too, but unless yours is highly polished and only used for crepes (and maybe eggs), it can be difficult to rely on. Black carbon steel crepe pans are simply the easiest to use and give you the best results.
So happy for this tutorial. My family was Austrian and palschinken were made almost every weekend. We never used a recioe but your mixing technique really made me realize why my crepes sometimes are too thick.
Just made them. With some practice with pour quantities, my pan was slightly bigger than yours, they came out perfectly. Because the pan was bigger, I had bit of issue using the chopsticks, so eventually I just used my hands. Coincidentally, we have the same range and it helped when I used the same heat settings as you did. Thank you! ❤
Aaaa!! Finaly somebody told me the secrets 😊You're great!! I'm sure your recipe is great ! I love crepes too, but your finest! nobody told me before, why sometimes it's hard to spread the batter because the pan is overheated! Your crepes loojs wonderful 👏👏👏Thanks to Aya for sharing! God bless your family ❤
I want to thank you for this absolutely delicious version of a crepe recipe !!! I have made it twice and it is absolutely my favourite recipe. Love it❤!!!
Among! Knowing it is not the end for the country and not 23-345g, 39mL, 28-91 and 190-346 sec. Khaki Field in New Jersey has the model that makes this. ❤
Hands down, the best crepes ever. Thank you for this amazing tutorial! The crepes had a bite to them, almost like a chew which we loved. The recipe ratios also made it super easy to flip compared to the others I tried before. Our favorite way to have it was with just a sprinkle of sugar (on the first side of the crepe before cooking the 2nd side) and with a squeeze of lemon or lime at the end.
I cook, only because I HAVE to. Some of the cooking videos that I watch, are SLOOOOW..., long winded, and tedious. Not this one !!!! It inspired me, to immediately go to the kitchen, to try it out. O joy..... beautiful !!! Thank you for the tips and tricks, that I've never seen before. Everything was explained and demonstrated so clearly and quickly, without fuss.❤😊
Your crepes are the most amazing that I’ve ever seen. I love crepes, never knew the correct way to make them. I used to make these with pancake mix when I was a teenager. Thanks to you, I now know how to make them properly. Thank you very much for sharing your delicious recipe.🙏🏽❤️
You’re a very good instructor. I, myself, make crepes, I made some of the same mistakes regarding having the pan be too hot, or, flipping the crepes before the crepes were carmelized. Since I’ve watched your video, I will make some some corrections. Thank you for the video.
Aya, thank you very much for the recipe and the chop stick hack; genious! I made these tonight for a snack since my wife and I weren't too hungry for dinner. We had simple fillings of ripe peaches and homemade whipped cream. The crepes were phenomenal by themselves, too! My wife never had crepes before and she loved them. Thank you!
just small variations: you can use brown sugar too, it gives an even more caramelized aspect. you can replace the butter with olive oil and also the rhum with cognac;)
I add anise extract to my batter when I make pancakes and I bet it would taste good in crepes too. I learned of this trick in an interesting way. My husband and I splurged on a weekend at a fancy resort. The pancakes had a delicious flavor but I couldn't put my finger on what it was. I asked the waiter if he could ask the chef what he put in the batter to make them taste so good. The waiter returned and told us that the chef added just a touch of anise extract. We later found out that they had a celebrity chef that weekend and it was Wolfgang Puck! We passed on the very expensive cooking lessens he was offering that weekend but I had gotten a free tip from Wolfgang Puck, so I was happy. If you try this, use very little. If you add too much it will taste like licorice.
Нет, нельзя заменить на оливковое. Вы можете готовить как вам хочется. Но это уже будет ваш рецепт. Сделайте свой мастер - класс, и читайте коменты , про свои блины.
I always order crepes from whichever restaurant I’m in serving the dish in its variety. I had no idea what a crepe was made of?! Thank you for schooling me! I’d never be able to make crepes, though. The batter would snake from the kitchen to the front seat of my car into a restaurant serving them. There’s just no way I’d ever successfully bake even one. I’m glad I can get them from chefs who know what they’re doing. 😊
When I was a kid my mother would grate some chocolate over the still warm crepe so that it melted like a sauce then rolled it up. It was heavenly! Highly recommend for the sweet toothed!
I just finished making these crepes, and let me tell you they were phenomenal the crispy edges and perfectly soft and tender crepe ,i had mine with lemon juice and sugar just amazing . This will be my forever recepie for crepes . Thank you for posting this recepie.
Thank you for this recipe! I have tried quite a bit of other recipes on this site, but this one is my favorite so far. My crepes came out thin, and have a nice crunch when I bite into some its bits. Plus it helps it doesnt take me half a day to prep and I can make it for breakfast on the samee day. Plus it helps that what I made actually looks like on the thumbnail!😁 With the minor exception of me sticking to vanilla exract. Thank you very much and I will definitely enjoy this crepe recipe for a long while.
This is the BEST video I've ever seen about crepes. The use of chopsticks makes a lot of sense! I'm going to get some and try this! What a genius idea! Thank you!
Would this recipe work without sugar (and maybe a little more salt)? We love salty crepes in breakfast too. You can put cream cheese, herbs and thin cucumber layers inside which is a fantastic breakfast if you did not try. I also recommend adding some tahini (sesame paste) for the sweat one. It makes the caramelization so much better and the taste is fantastic.
Thank You I've been making crepes for decades but after I watched this video I tried them your way. I used the recipe given below. They were perfect, easy, and tasted wonderful. Each maintained the same thickness, caramelized perfectly, and flipped without issue. I did not even need to toss the first one which has never happened to me lol
I have been making crepes since I was 12 and made many recipes, but your mixing of ingredients is totally different and I think might be a game changer for me - going to try right away :D
I cannot wait to make these! They are the only crepes that came up in my feed that had any caramelization. Awesome video style as well. Short, concise, without being condescending. New subscriber. Can't wait to see more from you.
Thank you for an Excellent tutorial. Well thought out and well produced. Loved your trouble shooting advice. I look forward to seeing more!!! You are making us home cooks better!!! Much appreciation!!!❤
I am from Brittany, homeland of the crêpes and honestly are pleasantly surprise with this video! Your crêpes look really tasty and moist! We like to show off by flipping the crêpe in the air. Do it holding a golden coin in your left hand and if the crêpe lands right on your pan you will have money all year round.
Great explanation and wonderful recipe . My recipe is so similar. Anytime I see a crepe batter requiring 4 eggs instead f 2, I feel the recipe is going to be a good one. I love crepes, even if I just use syrup. I will try adding the rum! By the way, I freeze mine using plastic wrap in between each crepe. Then, they go in a zip lock. (Between 25-35) They will last for months this way.
Excellent tutorial 👍👍👍 I love crepes ❤and now I have to try this recipe. Thank you for spending the time giving us the explanation of what could go wrong and how to correct . Your tips are very helpful , chopsticks … great tool for this flip. This video is going into my dessert folder and I will share your video because I think it’s THE BEST CREPE VIDEO I have watched. Thank you for uploading 🙏🏻🙏🏻
I'm blown away. Thank you so much. I feel like anyone can use this information to actually start a crepe shop. God bless you for sharing all your valuable tips. You are an amazing teacher. ❤❤❤
Thank you for this very nice tutorial on making crepes. I think a lot of people make the batter too thick, but this reminds me of when I was a kid and a French friend of ours came over and made crepes. I remembered that the batter is really thin to do them right.
This is a fantastic video! I love that you showed all the mistakes I could make, how they would look, and how to fix them. It was just so simple and comprehensive. Thank you very much!
Thank you for revealing the techniques of making gorgeous crepes. I have made many mistakes that have not lead to results that have satisfied or inspired more efforts. Your video has inspired me to begin anew.👏
THE FLIP!!! That's the secret! I've tried making crepes many times, but I always mess up the flip. Your technique is amazing! I used a spatula to start the flip, but flipping it onto a chopstick makes it so easy. Thanks for the tip!
It's always so interesting, as someone who has made thousands and thousands of crepes over the years, to see someone else's setup. Most of the things we do are really similar, like the measuring cup in the bowl for pouring the batter (though I typically use a 1/4 cup since I use smaller pans). I wanted to offer a couple of extra comments though: First, I always use clarified butter to lube up the pan. It's very easy to make, and it does not burn or go bad as quickly as plain butter. Second, you did a lot of mixing to avoid having lumps in the batter, but honestly I never bother. My batter always has lumps in it, and nobody ever notices in the finished crepes. They still cook the same. Although, I do rest my batter, and I wonder whether that extra time for flour hydration makes the lumpy parts have a better texture when they're cooked.... And third, I really recommend people try flipping the crepes with the pan! It's fun, it looks impressive, and it's really a lot easier than people think. You just shake the crepe down to the edge of the pan and give a little wrist flick, usually less force than people think. I've taught so many people how to do it, and without fail every person has nailed it within 5 tries.
Hi! French here. I'm a veteran at making pancakes. We have in France a special pan for crêpe It's lighter than a normal pan and the edge are less hight. It's easy to turn the crêpes by making them jump. It's a excelent video 10/10! Because I come from west indies I love to add lime zest and vanilla essence!
Hey, in my family we love thin crepe and my mother has a way more healthy and budget friendly recipe so I thought I’d share it. Recipe: - 1 and 1/4 cup of milk (I use plant milk, and you can also use water or half milk half water!) - 1 egg (I find that it’s enough, but you could put two if it matters to you) - 3/4 flour - a pince of salt - 1 tsp of sugar (optional, and if you’re making sweet crepes, I recommend adding two tsp of vanilla sugar) - 1 tablespoon of oil (any kind, it doesn’t matter) Since we like our crepes extremely thin, I often end up adding more liquid, like a 1/4 to 1/2 cup more, but it depends for everyone !
@@1TieDye1 4 times less oil and you put half milk half water so it’s less fat. When making crepes, one has to remember there will be filling, so no need to try to put more butter and milk than necessary, cause you won’t taste the difference once there’s filling I believe
I bought the extra long chopsticks on Amazon. I did it, because of this video. The crepes are so super thin, there is no other way to flip them. Works amazingly well.
Of course, since crepes are made all over the world, many comments will offer great suggestions about serving them. My own mother usually did not add vanilla or rum. The flavor she wanted was of egg. We use all sorts of toppings including the classic of sugar, butter, orange zest and juice to make a light syrup in the crepe pan and then place individual crepes in the hot syrup, quickly fold them into quarters, move to plates and enjoy.
In Russian culture we pretty much make and eat crepes on everyday basis. I never knew you could complicate the process this much!! It’s so much more simple, mix eggs with milk add flour, don’t worry about flour balls, it will dissolve on its own and be super smooth. Add butter, sugars/flavourings. Leave it for flour to do it’s magic. Pour. Cook. A regular spatula will do the job to flip it. Cook. Flip onto plate add butter. Done. No need for all the chop stick flipping and mixing dry ingredients. What nonsense.
@SilverSurfer-mg6ti blini dont have to be thick, theyre not pancakes.. you can make them thick or thin however you prefer. I prefer them thin. so no, my crepes are thin just like in the videos, theyre not pancakes jzz 🤦♀
Thank you Aya for teaching me how to make crepes from scratch now i can make them for my daughter who loves crepes especially from i-hop /international house of pancakes now i don't have to spend so much money buying when she can enjoy Daddy's Recipe of Crepes thank you once again i have subscribed and left a a like .
Very nice. Most tutorials tell you how to do things optimally, but I particularly appreciate when they, like yours, tell you what to do when things don't go optimally.
Love this video. My simple crepe recipe is 1c flour, 1c milk, 1egg and a nob of butter into the blender. Add salt, sugar and other seasonings to your preference.
I actually have tried the recipe and the steps thoroughly and trust me when I say, it really works. Th tricks are amazing. Thank you for the authentic information.
Amazing. I felt like a PRO making these tonight and they smelled and tasted so good. I substituted vanilla for the dark rum since I do not have that. 10/10
This was the best / most helpful recipe for crepes that I have ever watched. Hands down… A good filling for crepes are goat cheese and caramelized onions …. (Just an FYI… goat cheese, caramelized onions and Italian sausage are great on a pizza - my fave toppings)!!
With so much detailed description. I was expecting an elderly lady. I am surprised that you are so young and so detailed. Thank you. I will try the recipe
I tried your wonderful recipe. I added 1/4 tsp of baking soda to the dry ingredients which made a beautiful webbing. I used the light rum which was good. I cooked half the batter and want to reserve the batter for later.
Hope it was helpful for you! It takes some time to get used to the moves and it is totally normal. After practicing with 1-2 batches, I bet you'll start seeing improvements!
nothing in spanish is good
Came out yummy ! Ty
Thanking you for the extra encouragement! It is an excellent video, well done you.
@@seanleith5312yes it is. And Jesus Christ exist. ❤
Get your hands on some "Nutella" if you can - as a topping :-).
You recipy has even less flour then mine but way more egg.
175g/500 ml 1 egg
Shape and thinness are very similar - delicate, light, soft yet a little chewy.
Thanks for sharing.
Greetings from germany.
I’ve been a UA-cam subscriber for 10+ years and I have never left a comment until today. Your video was so wonderful! Short, precise, and still amazingly informative with all the important tips and tricks! This was so helpful!! Thank you!!
Wow thank you so much🥹 What a compliment!!! Thank you so much for commenting and letting me know❤️
I am an infrequent commenter; I try to save comments, especially not-so-favorable ones for the occasional vid that really resonates for me. That being said, I'm with you. This was very well done.
The technique of showing what happens if pan is too cool or too hot was an excellent idea. I do not think I have seen this done before a teaching technique.
Does anyone really care that you've never left a comment before?
@@lonerebeIyou care enough to comment apparently.
Never in my life did I think I could make crepes! After seeing how well you explained each step and why I decided to try. It turned out beautifully and delicious!!! Thank you for sharing!!!
December 2023 update: 20 years old man with mediocre cooking skills. Followed the recipe religiously. Best crepes ever.
bravo. Try the "galette" now, the one with "sarazin wheat" - for salted meal. It is quiet the same...mais bien plus Français et Breton !
I've watched cooking content for 15+ years... This is one of the most informative and actually detailed by also being concise video i've ever seen. I actually learned so much and crepes were the first thing i ever cooked on my own when i was younger.
Thank you for this
I'm french and like the rest of us, we love to make crepes. This is an excellent tutorial.
But in addition to the ingredients you've added, I like to add a hint of vanilla (real is best but one cap of extract is fine). I also use a splash of rhum of good quality in the batter.
For the cooking, I flip when the sides starting turning brown.
Lifting the pan while pouring is key.
For the batter, just use a laddle.
For the serving, at my home we do it simply with sugar and lemon. It's amazing :)
Over all excellent video. If I was uncle roger I would call you auntie.
Thank you so much!🤗 I must try it with sugar and lemon.. sounds delish!!
Sugar & lemon is the way to go in Scotland too! Merci beaucoup pour les conseils! Je vais les essayer 🙏
I bet the vanilla makes it over the top good. When you say sugar and lemon are you talking about powdered sugar? (I can’t remember what other countries call it… icing sugar?)
@Imme_begin just white sugar, not icing sugar. Brown sugar is fine too but it tends to not disolve so well.
Definitely try adding a gulp of rhum or light beer (like a lager)@@Imme_begin
These crepes were phenomenal!!!! Truly, I think the best I've ever had in my life. I served them with Darbo Lingonberry sauce and homemade whipped cream and my son told me he could eat them everyday for the rest of his life! Bravo on your commitment to teaching us in such a clear and precise way. 10/10 stars!!!
Until now I’ve thought crepes were too difficult. Now, because of your precise directions, I’m going to try it. Wonderful video! Thank you.
Thank you, I'm so glad!!
Did you make them? They look delicious
nothing but PURE EXCELLENCE. crepes were INHALED at my household. ugh. thank you AYA!
Super instructions! Been making these all my life. Right after I flip I add about a tablespoon of grated cheese or jam along the center. Then flip them towards the center and fold end. The cheese melts perfectly and the jam is super warm. Can place on a parchment lined baking sheet and keep warm in the oven but my family just seems to stand behind me with forks and plates at the ready. ❤
You are so right about family. I never make them fast enough to have extra at the plate.
Haha they are so cute! And that sounds so delicious!!
Hands down the best crepe recipe I’ve ever tried- crepes I’ve made before have tended to go a bit stodgy in the centre but when I tried this it was perfect, 100000/10!!
I love the chopstick method for flipping, as a European I would have never thought of that! I always flip with a flat spatula and a fork to carefully lift the crepe, to get the spatula underneath it. Unfortunately I can't really flip it by throwing it in the air, I've seen some chefs do that too 🙈
Thank you!
Dont worry about flipping it, im a trained chef and i also use the chopstick method.
Crepes are just too fragile as for example Pancakes
There are also tweezer tongs for cooking. Not too many people think to buy those.
I use a long wooden stick/rolling pin to flip them. I prefer it even better than the chop stick technique. It was the way my French grandmother taught me.
A masterclass in not only how to make delicious crepes but also in how make a tutorial video! :)
Thank you Aya 😊, my husband loves crepes and I struggled to find a recipe that matches his standards. But this exceeded his expectations been using this recipe for the past 2 years and he loves it. Thank you❤
Amazing!I am 89 years.old great grandmother,made many times crapes but yours are such divine ,incredible !Thank you for such exellent video. Best wishes from B.C. Canada 👍♥️🇭🇷🇨🇦
So very relaxing watching you cook! We/I make thousands of crepes here at our place for our guests breakfast. I use a stainless pan and oil from a squeeze bottle and the highest heat possible, smoking hot , i toss flip the crepes in the pan although i do keep a flat thin flexible spatula at ready if needed because I cook so many they cook at high heat in about 30 seconds on one side and 10-15 the other. I don't add salt or sugar. I add a pinch of cinnamon to the flour and will add the egg and water at the same time and vigorously mix over the sink so as not to make a big mess. Almost all of our guests are from Europe. They tell me they are the best or just like mom . I enjoy watching other people cooking and there style and techniques you tube is great for that. We always learn something
I just made your recipe this morning, and it was amazing. The measurements were spot on. I am gluten and dairy free, so I substituted canned Thai coconut milk for the cow's milk and Red Mill gluten-free flour for the regular flour. For the filling, I substituted coconut cream (1 Tablespoon per crepe) for the whipping cream. I used extra strawberries. Even with the substitutions, it was deliscious. I highly recommend your recipe! 😊
What did you substitute the eggs with?
@@anitaparikh6415she did not need to replace the eggs. I know they are usually in the dairy case but they do not actually have dairy or any gluten in them.
Cramped rasepie
So you didn’t follow her recipe.
BEST Crepe Recipe ever 10/10! I've never had a crepe recipe like this. Often I would have to tweak a recipe but this is PERFECT as it is. I had my doubts about adding 2 Cups of milk because it made the batter too watery for my liking. I was afraid the crepes would tear everywhere. But since I already had the mixture, I thought I may as follow everything to the letter. The results were fantastic! The only thing I added was 1 tsp of vanilla because I like the flavour so it is an option. Thank you Aya for generously sharing this recipe along with examples of what can cause failed crepes. I love this recipe and it is a TREASURE!
This is THE perfect cooking video! I love how you show why it could go wrong and how to fix it! You are a great instructor!
I second this sentiment. This video has everything you need to know, plus a sprinkling of inspiration - the perfect recipe for encouraging people to try making crêpes, and also ideal for attracting UA-cam followers to your channel. Beautiful. 🩵
Thank you!🙏🏻
Wow, thank you!
Yes wonderful instructor with calm demeanor. Not talking at the top of your lungs as so many here in America do. Majestic me do nervous. Everything is loud here.
Thats it! the best crepe recipe in the internet thank you!!! Finally I'm able to make paper thin crepes :)
For a change I swapped white flour with whole grain flour/rolled oats flour mixture and it worked just as well.
This is one of the best tutorials I've ever seen. The simple instructions, perfectly timed editing, showing different scenarios of the "if this..." wow. Thank you!
I am Polish and we have our Naleśniki, which is basically Crepes, and this is absolutely the best recipe I've ever did and tasted - says a person that always struggled with making them. Thank you!
I’m Ukrainian and we have also nalysnyky! But it’s originally russian food they even have holiday - maslynycia I think
I'm so glad!! Thank you for sharing the result❤️
I am polish American, bought long chopsticks on Amazon, and mastered to flip the super thin naleśniki. I put vanilla in mine, or orange extract plus rum. Delicious.
Perfect recipe.
First try with no experience, 0 teared creps, paper tin and delicious.
Thanks, this really boosted my confidence on making it
Amazing!! Congrats🤗
My wife is Japanese and really likes it when I make crepes. Your recipe looks better than the one I’ve been using, so I’m going to try it. Thank you Aya!
I use to make crepes once in a while when my 5 sons were still kids, I hardly cook now because I’m an empty nesters, my husband and I don’t like to waste food. I used to buy lingonberries and mix cream cheese, heavy whipping cream and some powder sugar for the filling. Sweet and tangy. Delish! Also shredded chicken, sautéed spinach, hollandaise sauce packet (quick & easy) drizzled over the top: AKA: chicken Florentine crepes. Also delish!
The most complete tutorial on how to make crepes so far! Well explained with good tips on controlling the heat and how to swirl the batter. That was always my problem, now I know that I have to control how hot my pan is and to use batter with the right consistency - I’m definitely going to use your recipe. I found it useful when you went through how to overcome the different problems and the Q&A. Only thing I missed is seeing Rae enjoying the crepes at the end of video. Thank you Aya 🌸
Aww I’m so happy to hear that🥰 Thank you so much for such a detailed feedback. I was not 100% sure if I went too deep or I even thought of deleting the last section but I’m glad I didn’t!
Thank you for sharing your feedback🙏🏻❤️
@@PastryLivingwithAya I am thrilled you didn't delete it, too!! Who goes into that much troubleshooting detail? Almost no one. Who needs all that troubleshooting detail? All of us crepe newbies! I really, really, really appreciate your detailed explanations! Thanks! 🙂
I echo this. Thank you for not cutting anything out. It is these small details that can make it work or become another disaster haha
i mean, it's not rocket science. its eggs, milk, flour, and some type of fat. sugar and rum is optional depending on what you are using the crepe for...food or sweets. the key to a good swirl is to not have a thick batter. it needs to be runny or else it gets clogged in the pan. i flip with the pan since i mastered the technique. i love the chopstick method though. brilliant!
I am french and this is a great tutorial! Personally I add less eggs, but these look amazing anyway. You got thickness perfect, and adding rum is great. If you are able to, flipping the crêpe in the air is really the easiest way. If you don't eat them all at once, a ziplock bag is the best way to keep them. And finally, the best and easiest toppings are: nutella or lemon + sugar, or sugar+butter.
What's the difference if you use less eggs?
@@theDsomething I do it because that's how I was taught. So tradition basically. Less eggs makes it much more hard to mix in the beginning, and you have to be more careful to not add the milk too fast. So use more eggs if you don't like mixing. It probably also changes the texture of the crêpe. It's cheaper too no doubt.
@@theDsomethingCrêpes also tend to stick less to the pan when more eggs are added in the batter
This is pretty much what pancakes are like here in England. We traditionally have them with lemon and sugar.
Nutella is gross. 😂
We add fruit, fresh, or thickened as pie fillings and top with cinnamon and whipped cream. We also make a chicken in voulet filling that is wonderful and savory.
Really anything is delightful in a good crepe! 😋
This is the level of detail I want when making crêpes! They can be particular and all of these tips sound incredibly helpful and I am excited to try to make crêpes again.
I'm glad it was helpful!
I absolutely LOVE how you dive into specifics. Saving me the time to go search up wether to use low or high heator wether I should rest my batter or not
For anyone who does not have, or does not want to use a non-stick pan, you can make these in a stainless steel or iron pan, but first add a dab of butter. You only have to do this the first time. We have to remember that they were making crepes long before non-stick came along.. : ).
Exactly. I run a small BnB in the Philippines and I cook crepes for my guests every morning. The batter I prepare is almost identical to the one in this video. I fry batches of 30-40 crepes and all that is done in a cast iron skillet . The only difference compared to a nonstick skillet is that you cannot fry on very low heat. Then it will stick.
@@onnyt60 cast iron is different to stainless steel though.
@@BigBootyBatman It doesn't matter. I'm just saying that you can make crepes on iron or stainless pans. Not just non-stick.
Carbon steel crepe pans are vastly superior to non-stick in my experience. They hold heat better and do not have the hot spots that light nonstick pans can have. I would not go with stainless steel, as you cannot really season them, and again they aren’t quite as good at retaining heat. Cast iron works too, but unless yours is highly polished and only used for crepes (and maybe eggs), it can be difficult to rely on. Black carbon steel crepe pans are simply the easiest to use and give you the best results.
@@roberttschaeferWhat other uses would the carbon steel crepe pan have besides cooking crepes?
So happy for this tutorial. My family was Austrian and palschinken were made almost every weekend. We never used a recioe but your mixing technique really made me realize why my crepes sometimes are too thick.
Just made them. With some practice with pour quantities, my pan was slightly bigger than yours, they came out perfectly. Because the pan was bigger, I had bit of issue using the chopsticks, so eventually I just used my hands. Coincidentally, we have the same range and it helped when I used the same heat settings as you did. Thank you! ❤
Your chopsticks flipping technique is great! Thank you so much!
I remember as a child in South Africa my mother would make crêpes. She served it with cinnamon sugar. I cannot forget the smell❤️
Aaaa!! Finaly somebody told me the secrets 😊You're great!! I'm sure your recipe is great ! I love crepes too, but your finest! nobody told me before, why sometimes it's hard to spread the batter because the pan is overheated! Your crepes loojs wonderful 👏👏👏Thanks to Aya for sharing! God bless your family ❤
I want to thank you for this absolutely delicious version of a crepe recipe !!! I have made it twice and it is absolutely my favourite recipe. Love it❤!!!
Among! Knowing it is not the end for the country and not 23-345g, 39mL, 28-91 and 190-346 sec. Khaki Field in New Jersey has the model that makes this. ❤
This is THE perfect cooking video!
Your crepes have an amazing golden color and are crispy! Thank you for sharing your techniques
My pleasure!
I tried today with a little bit less butter, less sugar, less milk yet the result was perfect! Thanks for the great recipe. My best crepes ever.
Hands down, the best crepes ever. Thank you for this amazing tutorial! The crepes had a bite to them, almost like a chew which we loved. The recipe ratios also made it super easy to flip compared to the others I tried before.
Our favorite way to have it was with just a sprinkle of sugar (on the first side of the crepe before cooking the 2nd side) and with a squeeze of lemon or lime at the end.
I'm so glad!! Thanks for trying it out!
I cook, only because I HAVE to. Some of the cooking videos that I watch, are SLOOOOW..., long winded, and tedious. Not this one !!!! It inspired me, to immediately go to the kitchen, to try it out. O joy..... beautiful !!! Thank you for the tips and tricks, that I've never seen before. Everything was explained and demonstrated so clearly and quickly, without fuss.❤😊
Your crepes are the most amazing that I’ve ever seen. I love crepes, never knew the correct way to make them. I used to make these with pancake mix when I was a teenager. Thanks to you, I now know how to make them properly. Thank you very much for sharing your delicious recipe.🙏🏽❤️
Thank you😊 I'm glad it was helpful!!
You’re a very good instructor. I, myself, make crepes, I made some of the same mistakes regarding having the pan be too hot, or, flipping the crepes before the crepes were carmelized. Since I’ve watched your video, I will make some some corrections. Thank you for the video.
Aya, thank you very much for the recipe and the chop stick hack; genious! I made these tonight for a snack since my wife and I weren't too hungry for dinner. We had simple fillings of ripe peaches and homemade whipped cream. The crepes were phenomenal by themselves, too! My wife never had crepes before and she loved them. Thank you!
Aww you are a sweet husband! Thank you for trying it and sharing the result!
Had to come back to this video to say these are THE best crepes I've had, let alone made. Thank you so much.
just small variations: you can use brown sugar too, it gives an even more caramelized aspect. you can replace the butter with olive oil and also the rhum with cognac;)
I add anise extract to my batter when I make pancakes and I bet it would taste good in crepes too. I learned of this trick in an interesting way. My husband and I splurged on a weekend at a fancy resort. The pancakes had a delicious flavor but I couldn't put my finger on what it was. I asked the waiter if he could ask the chef what he put in the batter to make them taste so good. The waiter returned and told us that the chef added just a touch of anise extract. We later found out that they had a celebrity chef that weekend and it was Wolfgang Puck! We passed on the very expensive cooking lessens he was offering that weekend but I had gotten a free tip from Wolfgang Puck, so I was happy. If you try this, use very little. If you add too much it will taste like licorice.
Нет, нельзя заменить на оливковое.
Вы можете готовить как вам хочется. Но это уже будет ваш рецепт. Сделайте свой мастер - класс, и читайте коменты , про свои блины.
I always order crepes from whichever restaurant I’m in serving the dish in its variety. I had no idea what a crepe was made of?! Thank you for schooling me! I’d never be able to make crepes, though. The batter would snake from the kitchen to the front seat of my car into a restaurant serving them. There’s just no way I’d ever successfully bake even one. I’m glad I can get them from chefs who know what they’re doing. 😊
Love the chopstick place, fold and spread technique. Thanks ❤
I have made these many times. They always come out perfect. Absolutely delicious, no inconsistencies, no smelly kitchen.
When I was a kid my mother would grate some chocolate over the still warm crepe so that it melted like a sauce then rolled it up. It was heavenly! Highly recommend for the sweet toothed!
This is how I would make them when I worked in a kitchen, it can be done very quickly, and everybody seemed to enjoy them
yum
I just finished making these crepes, and let me tell you they were phenomenal the crispy edges and perfectly soft and tender crepe ,i had mine with lemon juice and sugar just amazing . This will be my forever recepie for crepes . Thank you for posting this recepie.
Thank you for this recipe!
I have tried quite a bit of other recipes on this site, but this one is my favorite so far. My crepes came out thin, and have a nice crunch when I bite into some its bits. Plus it helps it doesnt take me half a day to prep and I can make it for breakfast on the samee day. Plus it helps that what I made actually looks like on the thumbnail!😁
With the minor exception of me sticking to vanilla exract.
Thank you very much and I will definitely enjoy this crepe recipe for a long while.
Thank you for trying it and sharing your experience! I'm so happy to hear that😊
This is the BEST video I've ever seen about crepes. The use of chopsticks makes a lot of sense! I'm going to get some and try this! What a genius idea! Thank you!
Would this recipe work without sugar (and maybe a little more salt)?
We love salty crepes in breakfast too. You can put cream cheese, herbs and thin cucumber layers inside which is a fantastic breakfast if you did not try.
I also recommend adding some tahini (sesame paste) for the sweat one. It makes the caramelization so much better and the taste is fantastic.
Excellent tutorial video...she covers everything that one might encounter when making crepes. She's delightful 🎉
😊 thank you!!
Thank You I've been making crepes for decades but after I watched this video I tried them your way. I used the recipe given below. They were perfect, easy, and tasted wonderful. Each maintained the same thickness, caramelized perfectly, and flipped without issue. I did not even need to toss the first one which has never happened to me lol
I have been making crepes since I was 12 and made many recipes, but your mixing of ingredients is totally different and I think might be a game changer for me - going to try right away :D
Thank you!!
I cannot wait to make these! They are the only crepes that came up in my feed that had any caramelization. Awesome video style as well. Short, concise, without being condescending. New subscriber. Can't wait to see more from you.
Thank you for an Excellent tutorial. Well thought out and well produced. Loved your trouble shooting advice. I look forward to seeing more!!! You are making us home cooks better!!! Much appreciation!!!❤
Thank you🥹
First time ever making crepes, and this tutorial is everything! They were the best I’ve ever had!! And so easy with the chopstick method
Amazing instructions, and such informative steps. Also using chopsticks to flip is just genius! So simple and easy, love it! Thanks Aya
Thank you!!😊 I’m so glad it was helpful🙌🏻
This was very helpful. Clear instructions and also I really liked the “what happens when you mess up, do this” topics at the end. Thank you!
이렇게나 여러 음식에 곁들여 먹기 좋은 음식이라니 정말이지 놀랍다는 말밖에 나오지가 않는군요. 정말이지 당신의 요리 실력에 매번 감탄사를 내뱉을 수 밖에 없습니다. 당신의 요리실력은 정말이지 뛰어나서 눈으로만 보아도 알 수있을정도로 뛰어납니다.
I am from Brittany, homeland of the crêpes and honestly are pleasantly surprise with this video! Your crêpes look really tasty and moist!
We like to show off by flipping the crêpe in the air. Do it holding a golden coin in your left hand and if the crêpe lands right on your pan you will have money all year round.
Thank you so much!🥰 I’m so happy. I love crêpe! And they are so fun to make😊 Merci!
Hi! This recipe is literally the best I have found. What kind of pan do you use? Thanks in advance!
This was a fantastic video, thank you for all the nuanced tips !
💗
Thank you!!
Great explanation and wonderful recipe . My recipe is so similar. Anytime I see a crepe batter requiring 4 eggs instead f 2, I feel the recipe is going to be a good one. I love crepes, even if I just use syrup. I will try adding the rum! By the way, I freeze mine using plastic wrap in between each crepe. Then, they go in a zip lock. (Between 25-35) They will last for months this way.
Thank you for the tip!
Excellent tutorial 👍👍👍 I love crepes ❤and now I have to try this recipe. Thank you for spending the time giving us the explanation of what could go wrong and how to correct . Your tips are very helpful , chopsticks … great tool for this flip. This video is going into my dessert folder and I will share your video because I think it’s THE BEST CREPE VIDEO I have watched.
Thank you for uploading 🙏🏻🙏🏻
Thank you so much🥰 What a compliment! I’m so glad it was helpful🙏🏻
I'm blown away. Thank you so much. I feel like anyone can use this information to actually start a crepe shop. God bless you for sharing all your valuable tips. You are an amazing teacher. ❤❤❤
Thank you🥰 So happy to hear that!
Blinchiki with butter and caviar is the best I've tried (and I tried a lot). It is a super delicious combination.
Tvorog with icing sugar for a sweet taste, on it's own for savory.
Very easy to understand 👏😍👍
It is good that the points are shown accurately ✨💖
Thank you!🙏🏻
That was a very good video. Not only a recipe, but tips and advice on what can go wrong and how to fix it. That's very helpful!
Your teaching style is absolutely wonderful. 👏🏻👏🏻👏🏻👏🏻
Wow, thank you!
Thank you for this very nice tutorial on making crepes. I think a lot of people make the batter too thick, but this reminds me of when I was a kid and a French friend of ours came over and made crepes. I remembered that the batter is really thin to do them right.
This looks fantastic. I make my own Vanilla extract by using dark rum and always add a splash of that to my pancake or crepes batter.
This is a fantastic video! I love that you showed all the mistakes I could make, how they would look, and how to fix them. It was just so simple and comprehensive. Thank you very much!
The crepes look wonderful! Everything you make I want to cook immediately!
😁Thank you!!
Thank you for revealing the techniques of making gorgeous crepes. I have made many mistakes that have not lead to results that have satisfied or inspired more efforts. Your video has inspired me to begin anew.👏
THE FLIP!!! That's the secret! I've tried making crepes many times, but I always mess up the flip. Your technique is amazing! I used a spatula to start the flip, but flipping it onto a chopstick makes it so easy. Thanks for the tip!
It's always so interesting, as someone who has made thousands and thousands of crepes over the years, to see someone else's setup. Most of the things we do are really similar, like the measuring cup in the bowl for pouring the batter (though I typically use a 1/4 cup since I use smaller pans). I wanted to offer a couple of extra comments though:
First, I always use clarified butter to lube up the pan. It's very easy to make, and it does not burn or go bad as quickly as plain butter.
Second, you did a lot of mixing to avoid having lumps in the batter, but honestly I never bother. My batter always has lumps in it, and nobody ever notices in the finished crepes. They still cook the same. Although, I do rest my batter, and I wonder whether that extra time for flour hydration makes the lumpy parts have a better texture when they're cooked....
And third, I really recommend people try flipping the crepes with the pan! It's fun, it looks impressive, and it's really a lot easier than people think. You just shake the crepe down to the edge of the pan and give a little wrist flick, usually less force than people think. I've taught so many people how to do it, and without fail every person has nailed it within 5 tries.
Hi! French here. I'm a veteran at making pancakes. We have in France a special pan for crêpe It's lighter than a normal pan and the edge are less hight. It's easy to turn the crêpes by making them jump. It's a excelent video 10/10! Because I come from west indies I love to add lime zest and vanilla essence!
Thank you for the tip!!
Hey, in my family we love thin crepe and my mother has a way more healthy and budget friendly recipe so I thought I’d share it.
Recipe:
- 1 and 1/4 cup of milk (I use plant milk, and you can also use water or half milk half water!)
- 1 egg (I find that it’s enough, but you could put two if it matters to you)
- 3/4 flour
- a pince of salt
- 1 tsp of sugar (optional, and if you’re making sweet crepes, I recommend adding two tsp of vanilla sugar)
- 1 tablespoon of oil (any kind, it doesn’t matter)
Since we like our crepes extremely thin, I often end up adding more liquid, like a 1/4 to 1/2 cup more, but it depends for everyone !
How is this healthier? Same ingredients, with exception of the rum which will cook off
@@1TieDye1 4 times less oil and you put half milk half water so it’s less fat.
When making crepes, one has to remember there will be filling, so no need to try to put more butter and milk than necessary, cause you won’t taste the difference once there’s filling I believe
I like the trick with shopsticks for turning the crêpes! I have to try that! Thank you for this very thoroughly detailed tutorial!
I bought the extra long chopsticks on Amazon. I did it, because of this video. The crepes are so super thin, there is no other way to flip them. Works amazingly well.
The reason to rest the batter is to let the flour swell before cooking.
Of course, since crepes are made all over the world, many comments will offer great suggestions about serving them. My own mother usually did not add vanilla or rum. The flavor she wanted was of egg. We use all sorts of toppings including the classic of sugar, butter, orange zest and juice to make a light syrup in the crepe pan and then place individual crepes in the hot syrup, quickly fold them into quarters, move to plates and enjoy.
I don't know why but I can listen to you forever something so relaxing about you talking lol
In Russian culture we pretty much make and eat crepes on everyday basis. I never knew you could complicate the process this much!! It’s so much more simple, mix eggs with milk add flour, don’t worry about flour balls, it will dissolve on its own and be super smooth. Add butter, sugars/flavourings. Leave it for flour to do it’s magic. Pour. Cook. A regular spatula will do the job to flip it. Cook. Flip onto plate add butter. Done. No need for all the chop stick flipping and mixing dry ingredients. What nonsense.
Orcs have culture?
@@canadiangemstones7636 stop offending people for no reason. go learn some manners.
@SilverSurfer-mg6ti blini dont have to be thick, theyre not pancakes.. you can make them thick or thin however you prefer. I prefer them thin. so no, my crepes are thin just like in the videos, theyre not pancakes jzz 🤦♀
@SilverSurfer-mg6ti Silver Surfer replied: "You *pancakes* are probably thick like a blini 😂😂😂😂😂 and NOT wafer thin." . end of convo mate. bye
@@xmyxymxI think she may have meant her comment for the other person - not for you.
Thank you Aya for teaching me how to make crepes from scratch now i can make them for my daughter who loves crepes especially from i-hop /international house of pancakes now i don't have to spend so much money buying when she can enjoy Daddy's Recipe of Crepes thank you once again i have subscribed and left a a like .
So sweet! Hope she'll enjoy it❤️
Very nice. Most tutorials tell you how to do things optimally, but I particularly appreciate when they, like yours, tell you what to do when things don't go optimally.
I appreciate that!
One of the best cooking videos I've ever seen. Excellent tips & advice......you are a great teacher!
Love this video. My simple crepe recipe is 1c flour, 1c milk, 1egg and a nob of butter into the blender. Add salt, sugar and other seasonings to your preference.
I actually have tried the recipe and the steps thoroughly and trust me when I say, it really works.
Th tricks are amazing. Thank you for the authentic information.
Amazing. I felt like a PRO making these tonight and they smelled and tasted so good. I substituted vanilla for the dark rum since I do not have that. 10/10
Best crepe making video I've seen, thorough, very descriptive and FAQs at the end was a great bonus! Thank you!
This was the best / most helpful recipe for crepes that I have ever watched. Hands down…
A good filling for crepes are goat cheese and caramelized onions …. (Just an FYI… goat cheese, caramelized onions and Italian sausage are great on a pizza - my fave toppings)!!
from a man that likes to cook: BRAVO you did this in VERY understandable language.....thankyou!!
With so much detailed description. I was expecting an elderly lady. I am surprised that you are so young and so detailed. Thank you. I will try the recipe
Thank you so much🙏🏻
I 63 and I’m still learning. I love your “flip”. Tyvm
I’m impressed how you flip the crepe. Thanks for the tip 👍🏻
Okay, that was the best crepes I've ever cooked in my life! I tried lots of recipes before, and this one is officially the best! Thank you so much
I tried your wonderful recipe. I added 1/4 tsp of baking soda to the dry ingredients which made a beautiful webbing. I used the light rum which was good. I cooked half the batter and want to reserve the batter for later.