Crêpes Two Ways

foreign classic liquid french class let's make crepe I have a granddaughter named Shores since she was four years old she came to my house she wanted me to make crap but she sat at the concert I met crepe and I have a jar of apricot strawberry raspberry jam that it's what she likes or sometimes just sugar sometimes a little piece of melted butter you need some time grated chocolate but sometimes they come she comes with two or three of the old seat and I make crepes I'll show you how easy to make crap, this is a nonstick skillet I'm going to start with, but I put in about three tablespoons of butter for when the butter melts.

I'm ready to make the crepe now, three quarters of a cup of flour, here break your eggs into something flat instead of this because that breaks the yolk and actually uses bacteria for this a pinch of sugar a pinch of salt and a little bit of liquid now I don't want to put too much liquid and I'll show you why because as I mix it in there and apply it to any dough, if you make a crab or if you make a cake or something like that, the liquid that they tell you to put in just put about half or a third. of it so that you get a dough that is that kind of thickness for butter that kind of thickness.

I can work it with a whisk that you can see and I can make it very smooth and now I can put in the rest of the liquid. But I'm thinking that if you put all the liquid for the protein in the flour, it coagulates and you get lumps everywhere and you have to strain it now, the crab dough usually turns out very very thin, sometimes I even add water. uh it should be okay let's see that oh that's too thick too thick still so a little bit more of this and I worked pretty quickly here and as you see my car battery is ready a lot of recipes tell you that let him rest well.

I don't find it too tiring, so I'll use it right away. I'm going to see that the butter is barely melted and now I'm going to pour the butter in there. What can you do? In fact, you can put a piece of butter on each one. every time you make a crepe or put butter in there then you don't have to spread butter on your pan every time so that's it. I put my melted butter in there, that's it, and with the two eggs, three-quarters of a cup of flour. I can probably make 20 crabs, so here is the dough, it could even be a little thinner, sometimes I also put water in it, okay, my dough, I'll just say very thin, I put it in one area and spread it out, okay , now I do.

This is a non-stick pan and of course that's the best way to use it so you don't look like a fool with the stuff stuck everywhere. Measures approximately 9 10 inches. I do some little stupid things sometimes. Very big crepes as you can see here I'll show you again like I say the first one is a fence for the dog but this one doesn't look bad okay so one of the easiest

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on the first side is to lift it with a full take it here with both Sun, flip it over and you'll notice maybe not on the first one that the crepe is al

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browner and prettier on one side, the first side, so that's generally how you want to present your crepe.

I did a little bit further on here and you can see that that side is going to be a lot wider so when you do that you put it face down so that when you fold your crepe to use it you're left with a brown side on top so here it is now when I put the lo I'll hold it there, I'll put it in a corner here and I'll turn it pretty quickly, but you can see here, I tweet and I turn it, I shake it and I shake it to fill the pan, the faster I go, the more I spread it out, the thinner.

The crepe is going to be I think this should be even a little bit thinner, so now you brown it on one side and if it's thinner you see that crepe, you can see it up close if I put a little bit more even there, but it's more runny. What we call crepe, don't tell a doctor, and you will see that with the thinnest dough the outside will be full of little holes like a cord, so here I fold it the first time so you can see that the first time is always brown. better on this side so when I did it I will turn it over and put it there so that when I present the crap it will be presented on this side and of course you can make the crepe forward and I do it again you see this is thinner and I like it more of an exaggerated train as you can see here like a lace.

I said look at the little hole all over right there because my wire is thinner and I want to have that kind of thing, so you can say two eggs three quarters. from a cup of milk, it would probably make about 20 crabs, that's it, you turn it this side, you can freeze the crab, it will take longer to defrost than starting like I did, I barely melted the butter and it's gone, OK? I'll do another one again so you put it on one side note in the center you'll put it in the center they move it well all around now you put it on one side and you spread it on this side here and I try it take it out like this and shake it and no worry, for example, if you have a little hole in there, let's put a little more butter in there, that's how to make crepe again, this one as long as the children's crepe was a staple in my house, it's okay for the crab. we're going to make a cup of Suzette, which is a very classic desert crab, and then we're going to make a salty crab, which is often the case, you use the crepe to fill it like you have a leftover fish and you remove it. the bone a little sauce you fill it with chicken whatever you made you can use it and break it so you know it will turn especially on the second side now on the first side you usually turn it with a fork and fold it again like this, but like You can see, the trap is pretty thin and those crepes are pretty.

I look at the center and see that they hold up well and are quite elastic. Any type of crab is quite natural and elastic. Well, now. let's make a crepe fill this are leftover chicken that the neighbor brought me chicken pie that is very classic and you have them I have a plate of cotton with butter here I use that other favor from your friend where I have fish because many times I cook whole fish and There is already enough bone so that I can make two and of course you sometimes I make a soufflé reading egg white too and I fill the crepe Crepes on fire you put it in the oven they are very impressive they really impressed Los Vecinos, it's worth three or maybe one hot Okay, thanks, that's all here now.

I could put a sauce like bechamel on top of one of those things or I'll just put Libra cream on it that I didn't make a sauce. and a little bit of parmesan cheese and we'll brown it in the oven, that's a nice curiosity from all of Mancus, so the classic desert crepe in the crab sea that was actually made by Karen, we go back to the mid-19th century and for the region. of England is the Lady of the region of England whose name was Suzette and so those tribes developed at that time here in the conventional way uh in the restaurants still when I was a child, the way it was made you gave the crepe to the subway . d and they go with the long sugar here and they take the orange and they impregnate the side of the sugar facing the client you do that and you can see that those sugar cubes are full of the essential oil which is really what you have there so we put it in the pan with a piece of butter five six cubed like this piece of melted butter they crush it they caramelize it a little bit and take those crabs they dip it in that mixture Brandy better and a little bit of cognac and we finish the crab it's there on the side table usually to make it a little better, but that's very good, we make the sizzette butter and sand it directly in the dining room so that the Metro can put the Suzette burger on it, all the melted crepe tip and finish it and that's what I want to show you how to do and for that I have a stick of butter here which is really a little soft but okay, a little soft, then about a quarter cup of sugar, and then we put orange wine in it because remember this is where you have our essential oil industry, not in the juice, the juicy citric acid, yeah, so this turned out to be orange, which turned out to be tangerine or tangerine, and you can see that I can't put that on top here, it gets a lot of that kind of stuff.

I can smell them now. You can see that the ones that go there are wonderful or even a little bit of the orange. Address. I think maybe yes. less flavor, I think that should be enough flavor, yeah, okay, juice, a beautiful orange, I have about a quarter cut and this is when you really need a food processor because remember that the butter is not incorporated with the liquid, but At the speed of the machine it will incorporate about a third of a cup of orange juice. Okay, now that goes into the insert of a bigger machine, you know, and then let's see here yeah, I have a beautiful mixture, in fact, you know, this is almost like If I had orange buttercream, I could make a cake and use it as orange buttercream if I were to do that, however, I'll probably use powdered sugar instead of that type of sugar, so here, as you can see, it becomes much easier to do. that for the dining room for the subway d or whatever because all you put is melt a little bit of this in your pan it's absolutely delicious foreign, okay, so you would leave that, a delicious burger there, I'll put it on that side in here, bring her back.

Pick it up and put it down and hold it so it's done on both sides and fold it again, four, but I know I have a little bit of that crepe mixture hmm everywhere, so from here now I have three crabs here, I actually have enough. butter to make maybe four, so it would be easy for two people, uh, two of that person is enough. You can cook it for about 20 to 30 seconds, as you can see, it's going to caramelize on each side here, beautiful, and then we're going to have cognac. and in our news, it's okay with a little bit of cognac in there and slowly on the rim if you want the alcohol to evaporate and then you're ready to serve it, so here's one of those that's been soaked in the liquor and I.

I think Suzette will be very happy. I don't make the same recipe for my granddaughter, but that's okay, we are beautiful here. Tasty crab made with mushroom chicken pot pie and classic crab scissors to make your wife or friend happy. I'm glad I could do it for you, thanks for watching, thanks foreigner.