First . . . . Thank you, thank you, thank you, for your seasonal warmth and fuzziness ;o)
Julienne, chiffonade, emince...? Fancy names. Simple concepts. Find clarity here.
Great lesson :) I have always wanted to try crepes, but I was told they were really hard to make. I'm going to try some this weekend.
The only thing I think is wierd is how she is pronouncing it. I work with a lot of french speakers, and they have always pronounced it krapes (rhymes with grapes). It was strange to hear, but I'm sure it's just our accent. :)
Again, great lesson!
To think after all these years and all these crepes, I have learned a ton from this lesson. Thankfully my guests did not notice the shortcomings (helps to have hungry people with low standards), but I certainly will improve from now on. All of the crepes look so delicious and I enjoy anything that can be made ahead of time instead of me being chained to the stove trying to remain part of the conversation going on around the dining room table. Thanks again for a great, clearly explained, demonstrated and photographed lesson that I can replay until I get it RIGHT. And I will. Best wishes to all the great folks at Rouxbe!
Kimberley: ". . . Just say 'krepp' while you're making them and you'll feel so French!"
This is VERY true. I always pronounce it that way, and indeed feel quite French when I'm cooking (and most other times as well). Of course my last name is Le Gare, which probably helps ;o)
I remember having crepes when I was a child. And I remember going to restaurants that specialized in crepes. And I remember crepes always being a special occasion meal!
While I was watching the lesson it occurred to me that crepes are a great way to use up leftovers with an elegant presentation. The different folding methods suit all different types of fillings.
I have made crepes in the past but it always seemed to be so much work. Tonight, using your lesson, I made crepes for dinner (using leftover spinach as the base for the filling.) And they were easy and perfect. I know I will be making crepes much more often now!
Another fantastic lesson from Rouxbe, thanks. I was literally drooling over my keyboard watching the section on ham, egg and cheese...hmmm. Food porn - love the bit also on storing them in the fridge/freezer.
Anyway, I have a crepe pan very similar to the one in the video and didn't realise that I had to season it.
Do you season it like a wok or is there a special method which you recommend to develop the patina?
The seasoning instructions for our deBuyer carbon steel crepe pans were simple and are similar to seasoning a wok. Wash with hot water, dry thoroughly, fill partially with vegetable oil and heat over medium for about 5 to 10 minutes. Cool, pour out the oil and wipe clean with paper towels. If there is a brand name associated with your pans, you might want to google it for the manufacturer's instructions. Cheers!
The amount of sugar that is added to a basic crepe batter really depends on the recipe you are using and/or how sweet you like your crepes to be. Start with a tablespoon, adding more as desired. It is also important to note that you do not necessarily have to add sugar to a basic recipe even if you are making sweet crepes.
As for when to add the sugar, since it is a dry ingredient it is generally added at the beginning with the other dry ingredients. Cheers!
I originally bought the De Buyer pan in the 9" size and thought it was too big for dessert crepes. So I returned it and have the 6" size. It looks VERY small.. I am going to work on my 'crepe technique' for the next while but I'm not sure if I should have both sizes. I don't think I could put much filling in the small one. Too bad there isn't a perfect in-between size, but I may just end up getting both.
Judi, I was able to find a 6" a 7" and a 9", so I think that there is an in between size, which I have to say, I really like. I believe the one I bought was this 7.87" inch one.
Many stores do not carry all sizes. I was just lucky enough to find this one at "The Market Kitchen Store" on Granville Island. Having one small and one larger crepe pan is still a great idea though, as it is harder to make savory crepes in the smaller pans. Cheers!
I appreciate the information and clicked on the link and bought the 7.87" sized pan - that is a great place to find the things that the Rouxbe people like (which is a great recommendation) as well as other utensils and gadgets that help us cook better and enjoy it more.
Now I am set to start creping.
I am not sure if you are referring to this recipe Sunny Side Up Egg Crêpes with Ham & Cheese or this recipe Crêpes with Ham, Egg & Gruyere Cheese, as they both have eggs in the filling. If you have not already, take a look at the recipe and see if that answers your question. If not, just let us know which recipe you are referring to so we can help you better. Cheers!
This is from that recipe "Let the egg cook just until it starts to set before sprinkling the surface with a bit of cheese. Place a piece of ham on one half of the crêpe. Monitor the heat (you may need to turn it down slightly).
Once the cheese begins to melt and the egg has almost fully set, fold the crêpe in half."
Basically, I would say, don't over think it too much. The heat once folded will help the egg to finish cooking. Hope this helps. By the way, this is my all time favorite crepe. Cheers!