Quick Picks: French Crepes Wet Ingredients
 
Sign In Sign Up — It's Free!

French Crepes Wet Ingredients

Viewing videos requires the latest version of Adobe's Flash Player.
Get the latest Flash player.
Showing 1-5

Part of the video series: Easy French Food Recipes

left_arrow right_arrow
Add to My Playlist What is a playlist?

Summary: Wet ingredients you'll need for making French crepes, including eggs and milk and how to combine them; learn this and more in this free online cooking video about French food taught by an expert.

Views: 501 | Tags: recipes, recipe, french, desserts, lunch, bistro, salads, crepes, Vinaigrette

Get the latest Flash player.
Email Video Add to Favorites
About the Expert
Contact: marieve.ca

Marieve Herington Marieve Herington has had a passion for the culinary arts and entertaining since she was very young, opening her first freelance event coordinating and cateri... read more

Hide Comments

Conversations About This Video

  • Comments
    (0 comments)
  • Questions & Answers
    (0 questions) (0 answers)
Be the first to comment on this video.
Have a question about this video topic? Ask our community members and let them share their knowledge with you!
Ask A Question

Video Transcript

French Crepes Wet Ingredients

And now for the wet ingredients. We're going to measure out 11/2 cups of milk. I keep some milk on hand actually after the batter has gone and rest in the fridge, because I find that sometimes I need to make it a little bit more liquidy to get the kipe as thin as I would like, so keep that sort of close by. The original recipe that I came across, (of course most French recipes are) it was whole milk. But really I haven't found any difference it texture. I'm just using reduced fat, 2% milk. I would be sort of wary of going all the way to non-fat milk for it however. And just with a fork, break those yolks. Those are nice and broken. I'm going to add that browned butter. Look at the beautiful caramel color of it. When it's added in there, you'll see that it may form a bit of a skin because it's a little bit warm, that's fine. And then into your buckwheat and all purpose flours, and a little bit of salt we combined. And just whisk it gently until it's combined. It takes a little time to get it. It's not lumpy. And once it is all combined, you want to put it covered in the fridge for 30 minutes. Just let it rest before you use it.

World & Regional Cui... Ads

Community Members who...

  • Favorited this Video
  • Rated This Video

Top Tags

asian beef cabbage cajun cajun food chef chicken chinese classes cook cooking creole cuisine curry dish dishes easy enchiladas fish food garlic indian Indian cuisine indian food indian recipes ingredients italian italianfood korean koreancuisine koreanfood make meal mexican mexicanfood peppers pork potatoes recipe recipes rice salad sauce seafood shrimp simple soup spanish traditional vegetable
Check out what people are watching now
left_arrow right_arrow