Honestly the way you narrate and film cooking videos is second to none, it’s like watching and listening to your own childlike monologue with unparalleled enthusiasm. 10/10 criminally underrated channel
I’ve been watching culinary programs, videos, or what have you for well over fifty years. I’ve seen them all: Pépin, Child, Carpino, Marchesi, Prudhomme... By far you are the most entertaining of the lot. Your enthusiasm for the task at hand is infectious and one wants you to quickly finish so your recipes and techniques can be tried in our own kitchens.
Jacques Pepin sometimes added a little "chateau Faucet" just made me want to watch all of his cooking the most entertaining, enthusiastic chef must be Gennaro Contaldo
Threat Dynamics but it’s not just because he’s entertaining. It’s his teaching method. The perfect mix of information and NOT being over talkative. I drown when presenters over talk. I lose the basics of the lesson. He’s my best French teacher by far.
This is brilliant! When you make your various filled crepes for the freezer, fill and fold them in different shapes. Then when you want a particular filled crepe, you know the shape.
i had watched this recipe before but i had never gotten around to actually making it. i finally made it this morning with the more recent crepe batter recipe and it was a HUGE HIT! the crepes were PERFECT! everyone loved them and this are the best crepes i've ever had! Stephane, you are a HERO!
Crêpes with a filling of ham and cheese, or of mushrooms, are among my favorites. I have had them in France, and miss them SO much. Stéphane, merci beaucoup de nous montrer comment les faire à la maison! Tu es marrant et bien divertissant :-)
Ok, so I made this today for lunch. Skipped the freezing stage, and took it straight to the frying stage. This is SO good! It is better than what you could imagine. Merci bien, Stephane! I had not seen this when we were in France, but then again, we primarily went to the marchés.
My batter mix is in the fridge....I lived in France for 20 years without ever having a galette, then my new French wife introduced me. She has since left me but the love for galettes continue.
The gods of palate and passion have visited you again, Stephan. The humble crepe struck by the lightning of joy. The everyday kitchen an alchemist's laboratory. Gotta run now.. I've got to get to setting up my mise-en-place for magical crepes.
It looks to me like running the ham through a food processor made a big difference to the consistency, which looks delightful. I’ll definitely be giving these a go. Thank you!
The excitement you have of making simple crepes makes me so happy that I'm not the only person who does the same thing! LOVE this video and I love the way you narrate the recipe . Finally found my favorite chef with my favorite recipes!!!
Have done these with crab, dill, garlic, and onion. Used pepperjack in the béchamel and topped them with a buerre blanc. Was super rich, but fabulous. These look equally fabulous!
I was born in the days before supermarché, crêpes fourrées were a Sunday special at home on winter days, I emigrated and didn’t realized it had become a fast food item.
*There is a Swedish Crepes dish called Crepes HKH Prins Bertil after the old Prince of Sweden Bertil Bernadotte. (HKH is **_Hans Kungliga Höghet_** or in English HRH **_His Royal Highness)._** These crepes have a filling of a dill and shrimps Hollandaise. Delicious! Allegedly the Prince called the Swedish master chef and restaurateur Thore Wretman to discuss that evening's menu and they came up with these cheese gratinated crepes, probably as a starter. Bon appetite!*
This channel is really one of the best for french cooking and your instruction is par excellence. It is unbelievable to me that you don’t have several million subscribers. In your bio you say you’re not a professional chef and that you are self taught but I find this to be even more difficult to believe. Not only do you understand all the finer aspects of french cooking and the history behind your dishes but you have a gift for culinary teaching. I would never have a reason question your background by anything in your videos. As far as I am concerned you ARE a chef. The only thing you lack is the diploma from a classical school and I bet you could easily pass any cooking exam they set. The last time I had savory crepes was at a French restaurant in Seattle during a field trip sponsored by my high school french class and as you were cooking I could swear I was experiencing the taste and smell of those crepes as though I was eating them again. Thank you for reviving that wonderful memory for me!
I tried this recipe, they came out so good! I doubled the recipe and I froze them, so good after work when you don't want to cook... Also made then with bits of shrimp and scallops.
Netherlands. I have followed your wonderful channel for years. Your recipes are so clear to follow. This great recipe has stimulated my imagination to try other ingredients, thank you. My friends and family thank you as well.
I was watching a Ramsay recipe and once I was done with it, I started cleaning up my kitchen and an ad played, then this video came on. I just left it all playing, half and half paying attention while i continued cleaning. The more your video played, the more your voice soothed and intrigued me. Now I'm watching a video on crepes and subscribing to your channel lol
Thank you for this video! It helped me answer a riddle from 40 years ago. I live in the USA and there was a restaurant called The Magic Pan and they specialized in crepes. I was a little boy when we went to this restaurant and I'm pretty sure I ordered a crepe with lobster. It was soooo good, but I didn't know what the sauce was. I know now it was a bechamel sauce like you made here. Merci beaucoup
@ John Doe The stuffing and folding is not as difficult as this guy claims. Have a look at this straight to the point video ua-cam.com/video/rLNww7P7Cr4/v-deo.html
Add some cream and shrimp or crayfish butter to the bechamel, and you have a classic Nantua sauce. That would taste amazing in lobster crepes, Im drooling just thinking about it
At first I thought, wait...27 minutes fora crepes? But what a surprise. I'm glad I watched the whole video including you reheating frozen crepes. For new video watchers, give this guy a THUMBS UP. He earned it, he deserves it. THUMBS UP!!
I just love a chief who loves his own cooking. The best recommendation ever. This recipe I will definitely try. I do a ham, cheese and mushroom crepe, but yours look better 😊
Thanks for sharing this recipe. In Edmonton, Alberta, Canada, we have a cultural festival every August, in the early part of the month, called Heritage Days. They feauture, arts, crafts, dancing, food and music, from many countries around the world. One of the first two pavilions (the other is the Japanese pavilion) I visit is the French pavilion. They make various types of crepes on site, and they are so good. If you ever get a chance to go to Canada, please try to go to this festival. It lasts for 3 days, and is held on a long weekend. Hope you have a Merry Christmas. Cheers!
Thank you for the lovely video, reminds me my childhood. I'm Russian, I'm older then 30 years and I grow up with this type of crepes... my mom used to make them for breakfast. Very sweet :)
Addicted to your videos, Finally,,, I am tackeling French cooking 101. My dear friend from Gedre France past away so I never learned French tecnic. Everyday I do one of your videos. Merci, Henri !
@@FrenchCookingAcademy nice to have a "huge batch in the freezer", for those times when you say: "Gee, what shall I eat tonight; oh yeah, crepes,....again"!! :D
I have made crepes for 50yrs, taught by Julia Child on WGBH public TV station....I knew zero about cooking, she was so casual she built my confidence to try her most complex recipes eg Beouf en croux, Beef Wellington in puff pastry with duxelle. IT was amazing! IT was the favorite of my friends. I was in my very early 20s. THese crepes to FREEZE are perfect for light meals at my now advanced age and your recipe is such a time saver for so many individual meals. THank you!
I am getting ready to purchase some of your courses. I am allergic to most cheeses but I made these crepes without the cheese and they were phenomenal! Have your book and have made a lot of recipes from it. Thank you for teaching me to make real, homemade stock!!!!
Je commente vraiment rarement mais là! J'ai suivi ta recette et j'ai gardé une partie de la farce au congélateur juste au cas où. Ajd j'ai utilisé le reste de la farce entre deux tartines beurrées dans un moule à gaufre. C'est illégalement bon! Le croquant de la gaufre, le sel du beurre et enfin la farce! Merci de m'avoir inspiré ❤
I tried this tonight. Followed the recipe exactly and WOW! They turned out great. I made six of each kind in the package style and they are in the freezer right now. The portions all worked perfectly. I will bring them out on Valentines for a starter course. My favorite part was adding the hot milk to the roux and whisking it thick... then the cream and cheese...amazing. It was hard not to eat a crepe right away. I might have to increase the crepe recipe next time so I can snack on one😀. Thank you for a great channel Stephane.
thank you for taking the time to explain stuff during the presentation. some channels ' don't ...bother explaining. i liked especially the french stuff and how they are cooked... i subscribed
The knowledges that you share with us here will be useful to many’s. (Including me😊) Sincerely thank you. I’m appreciated. Wish you well/healthy. All the best.
From my first trip to Paris in 1999, one of my fondest memories was enjoying the ham, cheese, & mushroom crepes as lunch or a snack from the small cube kiosks throughout the city. And of course. The strawberries and whipped cream crepes were dreamy!
😅 There's a salad on the side, but we don't care about the salad, go away salad! The joy in your voice! It's infectious, I have caught it, I MUST make these crepes'
My husband and I have had many lovely visits to Paris so someone asked me what food I recommend. My recommendation was “try the crepes that are cooked to order along the banks of the Seine. I remember us eating them in spring sunshine, watching people pass us, in the shadow of Notre Dam enjoying simple but elegant food and feeling so in love and so lucky to be exactly where I was at that moment.
These were awesome and totally reminded me of my childhood having had these both in France and in Belgium when I was younger. They don't make these in the US where I live now so this was perfect. Thanks so much!
I made these (both ham and mushroom) Friday, froze them and sauteed them up for lunch today. They were delicious and very easy to make. Thank you for making the video!
Subscribed! After watching the Beurre Blanc video. I think youtube has read my mind because I always wondered how to make it! And.....decided to do my lifetime wish to learn French. You, my man, inspired me!
Love your attitude, sir. Thank you for the recipe. I’m certainly hungry after watching you prepare these. Fingers crossed it will turn out even close to yours
These were great and I like the fact they freeze nicely since took a few hours to do. The mushroom version was my favorite. Lots of flavor. I did not have regular ham, but used pancetta. Will try next time with a smoked ham which should be more flavorful. Or perhaps sausage. Thanks for these demonstrations!
I love the sound effects you make when you taste one of your amazingly well prepared French dishes. I have often been accused of enjoying food too much. Appreciation for the taste of some well executed dish, to the point of me making "umm and ahh"' sounds to express my enjoyment, is, in my opinion, the exciting part of enjoying good food. This is a dish I've been patiently waiting to see prepared. Years ago I had a chicken crepe with the cream sauce and have been at a loss on making an authentic version. You have fill that gap in my knowledge with two wonderful versions of savory crepes. Thank you!
That crepe batter is what I do for my English style pancakes, topped with sugar and lemon juice. Tastes awesome. These savoury recipe looks super yum too.
I made these and just had to come back to say thank you for this great recipe! Now I'll go and make another batch so that my freezer is packed with them.
I thought that the croque monsieur was my favourite French ham and cheese creation, but those crepes look seriously good. I'm going to have to try them soon.
This reminds me of my favorite dish at a restaurant chain in the United States chicken Florentine crepes, while the Duxel reminds me of a few dinner parties where I have been making beef Wellington
Fantastic technics for béchamel sauce & cream never had seen before & also crepes by hand Not by blender I always made !👏👏👍But I must say I make better wrapping of crêpes in my culture😂And by the way in my culture we fill it also with béchamel & cheese & spinach But most popular with fried ground beef with onions salt pepper & parsley last we add grated hard boiled egg to it then we wrap & fry it & called Blinchik!!Frankly Delicious 😋 and we eat it with Borscht😋👍Love All your recipes teachings Are Fantastic & Great French cuisine Technics!👍👍👏👏Following you for sure👍 Merci Stéphane 🥰
I remember my mother making crepes instead of buttermilk pancakes. I still make them, freeze them and reheat and eat with maple syrup and fresh berries....yummy!
Another possibility is to put the frozen Crepes into a gratin dish, add Sauce Mornay and grated cheese and bake them in the oven! Served with salade, wonderful! Merry Christmas!!! Joyeux Noel!!!
I also wouldnt make these on an empty stomach. I tried doing cream cheese blintzes (basically a crepe burrito with cream) and ended up getting really hungry part way through and just ate the crepes with a little butter and sugar because i couldnt stand the delicious smell and I hadnt eaten all day so I inhaled them all.
So consistent with ingredient prep and well documented serving taste descriptions, I've never had crisped crepes, but after this vid and your reactions theres no doubt its still moist and this technique delivers. LOL @24:04 what you the chef said to that salad leaf.
I love this guy! After the video, I went to market, bought the ingredients, and now so excited to make these little jewels. I'm thinking about trying some with shellfish.
I find it very fascinating that many french techniques are very previlent in my experience in American cooking. One big example I see is that the rous/bechamelle techniques are the entire system used in gravies. Throw the rous in with turkey broth and you have gravy. Replace the butter with sausage and its grease and you have sausage gravy, etc. Finding this channel makes me very fascinated with french cooking in general, and I enjoy learning these recipies. My mom's diabetes medication is making her an "involuntary vegitarian" (ovo/lacto) due to crippling nausea. I need to make a grocery list so that I can freeze some of these for long-term use.
Congratulations chum for reaching the 500k subscribers mark. The channel us going from strength to strenght and has came a long way since the 1st week . Iam always looking in and getting tips and ideas so appologies if i dont post comments regularly. Keep up the good work sir. Sincerly Graham
Now you need to do a buckwheat Galette breton. I recall them with pleasure from a holiday to Brittany in the late-'90s - there was a place in the town of Combourg near the lake and chateau that specialised in them.
Omg, i am making them tomorrow. Funny enough, I grew up in Russia and we had stuffed crepes all the time.except it was cooked ground beef with a little onions as then you add the béchamel and cheese if you want. And my mom was really good at filing them 😁 Years later , while living in the US, I realized that the French recipe for crepes is identical to what my mom used on hers as well. We do have quite a lot of things borrowed from the French, including A LOT of words that I didn’t even know were French.... until I started learning French a year ago, and wow, I am woke 😂😂😂
Thanks. I was gonna make this tonight and jumped on the line just to see if anyone had a good trip for me. You did! But now it's pizza tonight because tomorrow I will make them for us and for the freezer, and some plain crepe shells for the freezer, too. 👍😎
Good afternoon, Stephane! I hope you are doing well in these crazy times with the corona virus. Here in Alberta, many of us are self-isolating due to rising numbers and we're a wee bit anxious of becoming contaminated. C'est bizarre! Personally, I still get out each day for brisk walks and bird watching and cannot wait for our huge piles of snow to melt and for the lakes and creeks to thaw.. That said, I love to cook and tada! I finally made your crepes! Soooooo delicious, Stephane. Your instructions are spot on and so easy to follow. Your attention to detail and steering the average food lover to attempt these get top marks! Thank you for your generous time that you put into your videos. Today, I am making another batch because they were so easy to make. I followed your recipe precisely, so for others wishing to try. ...... just go for it. Stay well and drink some wine and feast on crepes! :) Salut... jan
Honestly the way you narrate and film cooking videos is second to none, it’s like watching and listening to your own childlike monologue with unparalleled enthusiasm. 10/10 criminally underrated channel
IKR! You can just hear his passion and love for what he does, especially while adding ham to the béchamel sauce 😆
smiling every time he has that reactions :D
I agree!
Yeah I love this guy his channel is so helpful and makes cooking fun
@@MyBoomStick1 Looool
I’ve been watching culinary programs, videos, or what have you for well over fifty years. I’ve seen them all: Pépin, Child, Carpino, Marchesi, Prudhomme...
By far you are the most entertaining of the lot. Your enthusiasm for the task at hand is infectious and one wants you to quickly finish so your recipes and techniques can be tried in our own kitchens.
When you are compared with Pepin, you have arrived.
@@jamesjacocks6221 right, and Child, the mother of them all!!
A legitimate heir to the Pépin throne. Not greater, but yes, the love goes on....
Jacques Pepin sometimes added a little "chateau Faucet" just made me want to watch all of his cooking
the most entertaining, enthusiastic chef must be Gennaro Contaldo
Threat Dynamics but it’s not just because he’s entertaining. It’s his teaching method. The perfect mix of information and NOT being over talkative. I drown when presenters over talk. I lose the basics of the lesson. He’s my best French teacher by far.
Your excitement when you "bring forth the ham" is absolutely splendid.
really! Like when Dr. Frankenstein said: "It's alive!!!" :D
Its next level!😂
@@ronschlorff7089 p poop
Old bean…. 😜
This channel is really highly recommended if you are in to French cuisine. It's beautiful to watch him turn such simple ingredients into art.
This is brilliant! When you make your various filled crepes for the freezer, fill and fold them in different shapes. Then when you want a particular filled crepe, you know the shape.
This is not fair! I now have to go and make this immediately.
i had watched this recipe before but i had never gotten around to actually making it. i finally made it this morning with the more recent crepe batter recipe and it was a HUGE HIT! the crepes were PERFECT! everyone loved them and this are the best crepes i've ever had! Stephane, you are a HERO!
Crêpes with a filling of ham and cheese, or of mushrooms, are among my favorites. I have had them in France, and miss them SO much. Stéphane, merci beaucoup de nous montrer comment les faire à la maison! Tu es marrant et bien divertissant :-)
Ok, so I made this today for lunch. Skipped the freezing stage, and took it straight to the frying stage. This is SO good! It is better than what you could imagine. Merci bien, Stephane! I had not seen this when we were in France, but then again, we primarily went to the marchés.
thanks for trying the recipe 🙂👨🏻🍳
Finally perfect French crepes recepie is learned .u teach us the cosistancy of batter accurately.everyone can enjoy savoury crepes. Merci beaucoup.
my pleasure
My batter mix is in the fridge....I lived in France for 20 years without ever having a galette, then my new French wife introduced me. She has since left me but the love for galettes continue.
Ah, Stefane! I love you, not just for the delicious food, but also because you make me laugh and have reawakened my joy in cooking.
"That's like a parcel.. that's what I get in the post.."
had me lolling
I’m skipping the freezer part because I just can’t wait! So delicious! This is by far the best food show! Thank you for sharing all your recipies!
The gods of palate and passion have visited you again, Stephan. The humble crepe struck by the lightning of joy. The everyday kitchen an alchemist's laboratory. Gotta run now.. I've got to get to setting up my mise-en-place for magical crepes.
Reminds me of growing up in Nice ,France
my mom made these for me all the time ham and cheese my favorite. Great job love your channel
Thanks my favorite too 😋😋😋👨🏻🍳
Masterpiece. Someone at food network hire this man. He's dope.
It looks to me like running the ham through a food processor made a big difference to the consistency, which looks delightful. I’ll definitely be giving these a go. Thank you!
they taste great 😋😋😋👨🏻🍳
The excitement you have of making simple crepes makes me so happy that I'm not the only person who does the same thing! LOVE this video and I love the way you narrate the recipe . Finally found my favorite chef with my favorite recipes!!!
Have done these with crab, dill, garlic, and onion. Used pepperjack in the béchamel and topped them with a buerre blanc.
Was super rich, but fabulous. These look equally fabulous!
I was born in the days before supermarché, crêpes fourrées were a Sunday special at home on winter days, I emigrated and didn’t realized it had become a fast food item.
*There is a Swedish Crepes dish called Crepes HKH Prins Bertil after the old Prince of Sweden Bertil Bernadotte. (HKH is **_Hans Kungliga Höghet_** or in English HRH **_His Royal Highness)._** These crepes have a filling of a dill and shrimps Hollandaise. Delicious! Allegedly the Prince called the Swedish master chef and restaurateur Thore Wretman to discuss that evening's menu and they came up with these cheese gratinated crepes, probably as a starter. Bon appetite!*
In Francé and in Argentina! We love them, and love Stefan!!!
This channel is really one of the best for french cooking and your instruction is par excellence. It is unbelievable to me that you don’t have several million subscribers. In your bio you say you’re not a professional chef and that you are self taught but I find this to be even more difficult to believe. Not only do you understand all the finer aspects of french cooking and the history behind your dishes but you have a gift for culinary teaching. I would never have a reason question your background by anything in your videos. As far as I am concerned you ARE a chef. The only thing you lack is the diploma from a classical school and I bet you could easily pass any cooking exam they set. The last time I had savory crepes was at a French restaurant in Seattle during a field trip sponsored by my high school french class and as you were cooking I could swear I was experiencing the taste and smell of those crepes as though I was eating them again. Thank you for reviving that wonderful memory for me!
I tried this recipe, they came out so good! I doubled the recipe and I froze them, so good after work when you don't want to cook...
Also made then with bits of shrimp and scallops.
I’m in love....... I’m definitely going to try this next weekend. Only I’m going to add the mushroom, ham, and cheese together in one crepe.
so it ,will be a "ficelle picarde" another french recipe
Dude, please never stop.
Best personality among youtube chefs imho. :D
Yes, delightful.
Netherlands. I have followed your wonderful channel for years. Your recipes are so clear to follow. This great recipe has stimulated my imagination to try other ingredients, thank you. My friends and family thank you as well.
I honestly believe this is the best cooking channel in UA-cam!!!!
I was watching a Ramsay recipe and once I was done with it, I started cleaning up my kitchen and an ad played, then this video came on. I just left it all playing, half and half paying attention while i continued cleaning. The more your video played, the more your voice soothed and intrigued me. Now I'm watching a video on crepes and subscribing to your channel lol
Thank you for this video! It helped me answer a riddle from 40 years ago. I live in the USA and there was a restaurant called The Magic Pan and they specialized in crepes. I was a little boy when we went to this restaurant and I'm pretty sure I ordered a crepe with lobster. It was soooo good, but I didn't know what the sauce was. I know now it was a bechamel sauce like you made here. Merci beaucoup
@ John Doe The stuffing and folding is not as difficult as this guy claims. Have a look at this straight to the point video ua-cam.com/video/rLNww7P7Cr4/v-deo.html
Add some cream and shrimp or crayfish butter to the bechamel, and you have a classic Nantua sauce.
That would taste amazing in lobster crepes, Im drooling just thinking about it
The Magic Pan!!!! I remember there was one in my town:)
I'm a first time visitor of this channel. Almost 4 minutes into the video and I'm still waiting for it to start 😄
At first I thought, wait...27 minutes fora crepes? But what a surprise. I'm glad I watched the whole video including you reheating frozen crepes. For new video watchers, give this guy a THUMBS UP. He earned it, he deserves it. THUMBS UP!!
I just found this Chef and I am totally enthralled!!
I am watching everything. He's brilliant. I'm hooked.
I just love a chief who loves his own cooking. The best recommendation ever. This recipe I will definitely try. I do a ham, cheese and mushroom crepe, but yours look better 😊
Thanks for sharing this recipe. In Edmonton, Alberta, Canada, we have a cultural festival every August, in the early part of the month, called Heritage Days. They feauture, arts, crafts, dancing, food and music, from many countries around the world. One of the first two pavilions (the other is the Japanese pavilion) I visit is the French pavilion. They make various types of crepes on site, and they are so good. If you ever get a chance to go to Canada, please try to go to this festival. It lasts for 3 days, and is held on a long weekend. Hope you have a Merry Christmas. Cheers!
thanks for the note 🙂
J
Thank you for the lovely video, reminds me my childhood. I'm Russian, I'm older then 30 years and I grow up with this type of crepes... my mom used to make them for breakfast. Very sweet :)
Your enthusiasm for food is infectious! Thank you for your hard work teaching us all how to make amazing French food ❤️
Addicted to your videos, Finally,,, I am tackeling French cooking 101. My dear friend from Gedre France past away so I never learned French tecnic. Everyday I do one of your videos. Merci, Henri !
Hello from South Africa, I've really enjoyed watching you make these Crepes. I'm definitely going to try this. Thank you so much.
I am absolutely drooling at these crepes. They both look so delicious.
This channel is just not about cooking recipes etc., it’s entertainment. Sheer joy watching. Bravo!
I really enjoyed this video your joy is contagious makes me want to try this recipe
Incredible ideia to have a delicious and not processed snack at hand in your freezer! I’m definitely going to make this!
Yes they are so handy I have now a huge batch in my freezer I am bringing them along for christmas lunch 😋😋😋👨🏻🍳
@@FrenchCookingAcademy nice to have a "huge batch in the freezer", for those times when you say: "Gee, what shall I eat tonight; oh yeah, crepes,....again"!! :D
This channel is by far the best video channel for cooking. I've learned so much, and I've been cooking for 50 years! Thank you!
I was intimidated by crepes but you have given me confidence! Thank you!
I have made crepes for 50yrs, taught by Julia Child on WGBH public TV station....I knew zero about cooking, she was so casual she built my confidence to try her most complex recipes eg Beouf en croux, Beef Wellington in puff pastry with duxelle. IT was amazing! IT was the favorite of my friends. I was in my very early 20s. THese crepes to FREEZE are perfect for light meals at my now advanced age and your recipe is such a time saver for so many individual meals. THank you!
thanks a lot for the nice message
I am getting ready to purchase some of your courses. I am allergic to most cheeses but I made these crepes without the cheese and they were phenomenal! Have your book and have made a lot of recipes from it. Thank you for teaching me to make real, homemade stock!!!!
Great video! Especially the “go away salad” comment. 🤣
Je commente vraiment rarement mais là! J'ai suivi ta recette et j'ai gardé une partie de la farce au congélateur juste au cas où. Ajd j'ai utilisé le reste de la farce entre deux tartines beurrées dans un moule à gaufre. C'est illégalement bon! Le croquant de la gaufre, le sel du beurre et enfin la farce! Merci de m'avoir inspiré ❤
Sounds like Stephan is having fun! How can you not love this guy?
I tried this tonight. Followed the recipe exactly and WOW! They turned out great. I made six of each kind in the package style and they are in the freezer right now. The portions all worked perfectly. I will bring them out on Valentines for a starter course. My favorite part was adding the hot milk to the roux and whisking it thick... then the cream and cheese...amazing. It was hard not to eat a crepe right away. I might have to increase the crepe recipe next time so I can snack on one😀. Thank you for a great channel Stephane.
yum I love these crepes well done on making them and I wish you success for the valentines surprise meal :o)
..... Happy ending 😄
thank you for taking the time to explain stuff during the presentation. some channels ' don't ...bother explaining. i liked especially the french stuff and how they are cooked... i subscribed
I love how passionate you are about the food you cook.. always the sign of a great chef
I very much appreciate your enthusiasm for sharing your culture with the rest of the world! Thank you! 😊👍🏻
The knowledges that you share with us here will be useful to many’s. (Including me😊)
Sincerely thank you. I’m appreciated.
Wish you well/healthy. All the best.
From my first trip to Paris in 1999, one of my fondest memories was enjoying the ham, cheese, & mushroom crepes as lunch or a snack from the small cube kiosks throughout the city. And of course. The strawberries and whipped cream crepes were dreamy!
The best cooking channel on UA-cam
This was a wonderful show, I swear you can smell the ham and the crêpes cooking, and your enthusiasm and even goofiness is charming 👍
😅 There's a salad on the side, but we don't care about the salad, go away salad!
The joy in your voice! It's infectious, I have caught it, I MUST make these crepes'
My husband and I have had many lovely visits to Paris so someone asked me what food I recommend.
My recommendation was “try the crepes that are cooked to order along the banks of the Seine.
I remember us eating them in spring sunshine, watching people pass us, in the shadow of Notre Dam enjoying simple but elegant food and feeling so in love and so lucky to be exactly where I was at that moment.
These were awesome and totally reminded me of my childhood having had these both in France and in Belgium when I was younger. They don't make these in the US where I live now so this was perfect. Thanks so much!
I made these (both ham and mushroom) Friday, froze them and sauteed them up for lunch today. They were delicious and very easy to make. Thank you for making the video!
so glad someone go to try those. they are so handy to have in the freezer. I finished my batch just yesterday. they are all gone now 😂
@@FrenchCookingAcademy I'm planning my new cafe's soft opening in April of 2019 and those crepes are definitely going on my menu!
well you are onto something really successful with those 🙂👍👨🏻🍳
Subscribed! After watching the Beurre Blanc video. I think youtube has read my mind because I always wondered how to make it! And.....decided to do my lifetime wish to learn French. You, my man, inspired me!
Your excitement is contagious!
Love your attitude, sir. Thank you for the recipe. I’m certainly hungry after watching you prepare these. Fingers crossed it will turn out even close to yours
This is my favourite food channel. Stéphane you bring it all to life!
The utter delight is the best thing I've heard in ages
These were great and I like the fact they freeze nicely since took a few hours to do. The mushroom version was my favorite. Lots of flavor. I did not have regular ham, but used pancetta. Will try next time with a smoked ham which should be more flavorful. Or perhaps sausage. Thanks for these demonstrations!
I love the sound effects you make when you taste one of your amazingly well prepared French dishes. I have often been accused of enjoying food too much. Appreciation for the taste of some well executed dish, to the point of me making "umm and ahh"' sounds to express my enjoyment, is, in my opinion, the exciting part of enjoying good food.
This is a dish I've been patiently waiting to see prepared. Years ago I had a chicken crepe with the cream sauce and have been at a loss on making an authentic version. You have fill that gap in my knowledge with two wonderful versions of savory crepes. Thank you!
That crepe batter is what I do for my English style pancakes, topped with sugar and lemon juice. Tastes awesome. These savoury recipe looks super yum too.
I made these and just had to come back to say thank you for this great recipe! Now I'll go and make another batch so that my freezer is packed with them.
I really enjoy your videos. They have rekindled my love of French cooking. Plus you have a good sense of humor. Merci beaucoup.
I just love, love, love your recipes , your enthusiasm and your elegant French accent!
I thought that the croque monsieur was my favourite French ham and cheese creation, but those crepes look seriously good. I'm going to have to try them soon.
I will absolutely be trying these, rarely do we see French recipes that can be frozen ready to cook so easily straight from the freezer.
I tried the mushroom filled pancakes. Delicious. My wife goes crazy about them. Just 5 minutes in the pan out of the freezer. Thank you.
This reminds me of my favorite dish at a restaurant chain in the United States chicken Florentine crepes, while the Duxel reminds me of a few dinner parties where I have been making beef Wellington
Fantastic technics for béchamel sauce & cream never had seen before & also crepes by hand Not by blender I always made !👏👏👍But I must say I make better wrapping of crêpes in my culture😂And by the way in my culture we fill it also with béchamel & cheese & spinach But most popular with fried ground beef with onions salt pepper & parsley last we add grated hard boiled egg to it then we wrap & fry it & called Blinchik!!Frankly Delicious 😋 and we eat it with Borscht😋👍Love All your recipes teachings Are Fantastic & Great French cuisine Technics!👍👍👏👏Following you for sure👍 Merci Stéphane 🥰
What i can say....Heaveeeeenn!!! Merci cheriii!!!
I remember my mother making crepes instead of buttermilk pancakes. I still make them, freeze them and reheat and eat with maple syrup and fresh berries....yummy!
Another possibility is to put the frozen Crepes into a gratin dish, add Sauce Mornay and grated cheese and bake them in the oven!
Served with salade, wonderful!
Merry Christmas!!!
Joyeux Noel!!!
andysbg77: Great idea! Worth investing in gratin dishes.
Yum
Frenchiladas, No!?
@@waynegordon2628 this is the most underrated comment on the internet 😂
Sort of a crepe/enchilada.
Public Service Announcement:
Do Not Watch on an Empty Stomach. You will suffer severe hunger pangs!!!!
😀👨🏻🍳
Too late, I already did.🙃
@@davenjahtisan - Me too..🙃
Ha, good one and so right!
I also wouldnt make these on an empty stomach. I tried doing cream cheese blintzes (basically a crepe burrito with cream) and ended up getting really hungry part way through and just ate the crepes with a little butter and sugar because i couldnt stand the delicious smell and I hadnt eaten all day so I inhaled them all.
So consistent with ingredient prep and well documented serving taste descriptions, I've never had crisped crepes, but after this vid and your reactions theres no doubt its still moist and this technique delivers. LOL @24:04 what you the chef said to that salad leaf.
You are not wanted todayyy
I love this guy! After the video, I went to market, bought the ingredients, and now so excited to make these little jewels. I'm thinking about trying some with shellfish.
Thanks!
You are like an excited teenage boy just home from school! I cannot wait to try-they look addictive!
I like when he tells the salad at the end "you are not wanted today"... so funny...
I find it very fascinating that many french techniques are very previlent in my experience in American cooking. One big example I see is that the rous/bechamelle techniques are the entire system used in gravies. Throw the rous in with turkey broth and you have gravy. Replace the butter with sausage and its grease and you have sausage gravy, etc. Finding this channel makes me very fascinated with french cooking in general, and I enjoy learning these recipies. My mom's diabetes medication is making her an "involuntary vegitarian" (ovo/lacto) due to crippling nausea. I need to make a grocery list so that I can freeze some of these for long-term use.
Bravo Chef Stephan, Bravo. Ooo-la-la
Thanks
Congratulations chum for reaching the 500k subscribers mark. The channel us going from strength to strenght and has came a long way since the 1st week . Iam always looking in and getting tips and ideas so appologies if i dont post comments regularly. Keep up the good work sir.
Sincerly
Graham
I think that with 704k+ subs, a 'regular comment' from you will not be missed 😉
Now you need to do a buckwheat Galette breton. I recall them with pleasure from a holiday to Brittany in the late-'90s - there was a place in the town of Combourg near the lake and chateau that specialised in them.
yes I need to do those I have done that yet
@@FrenchCookingAcademy Thanks Stephane (apologies for the lack of an acute accent - too difficult on an English keyboard!)
@@FrenchCookingAcademy Please do! I'm a great fan of Galettes bretonnes, but haven't been able to perfect the batter. Thanks!!
Please consider doing galettes!!!!
Bravo Stephan!
Omg, i am making them tomorrow. Funny enough, I grew up in Russia and we had stuffed crepes all the time.except it was cooked ground beef with a little onions as then you add the béchamel and cheese if you want. And my mom was really good at filing them 😁 Years later , while living in the US, I realized that the French recipe for crepes is identical to what my mom used on hers as well. We do have quite a lot of things borrowed from the French, including A LOT of words that I didn’t even know were French.... until I started learning French a year ago, and wow, I am woke 😂😂😂
There are a number of the older Russian cookbooks which have a lot of French/French-inspired recipes. Salat Olivier for example ))
Thanks. I was gonna make this tonight and jumped on the line just to see if anyone had a good trip for me. You did! But now it's pizza tonight because tomorrow I will make them for us and for the freezer, and some plain crepe shells for the freezer, too. 👍😎
I grew up in France and loved❤ crepes Findus from the frozen aisle. Yum!
Good afternoon, Stephane! I hope you are doing well in these crazy times with the corona virus. Here in Alberta, many of us are self-isolating due to rising numbers and we're a wee bit anxious of becoming contaminated. C'est bizarre! Personally, I still get out each day for brisk walks and bird watching and cannot wait for our huge piles of snow to melt and for the lakes and creeks to thaw..
That said, I love to cook and tada! I finally made your crepes! Soooooo delicious, Stephane. Your instructions are spot on and so easy to follow. Your attention to detail and steering the average food lover to attempt these get top marks! Thank you for your generous time that you put into your videos. Today, I am making another batch because they were so easy to make. I followed your recipe precisely, so for others wishing to try. ...... just go for it.
Stay well and drink some wine and feast on crepes! :) Salut... jan
He's so adorable!
His happiness in this video makes this my favorite video of his
I made this recipe on Thursday . They came out quite wonderful.