Video: How to Make French Crepes - Allrecipes.com

Video: How to Make French Crepes

See how to make traditional Normandy-style crepes.

 
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French crepes are nothing too terribly intimidating or fancy; they’re essentially thin, delicate pancakes served with savory or sweet fillings. In this video, you’ll see how to make simple buckwheat crepes, the traditional crepes of Normandy, with a filling of mushrooms, spinach, tomatoes, and gruyere cheese. You’ll also get a great tip for preparing your batter a day in advance. A good batter and a little bit of technique are the keys to making beautiful crepes. The sky is the limit for what you put into your crepes: whether savory or sweet, they’re a delicious treat any time of day, from breakfast through evening dessert. Watch the video, then see our top-rated crepe recipes.

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Comments

 
 
Jul. 14, 2015 9:29 pm
The chef did state that her recipe for crepes were "NORMANDY STYLE" CREPES! I imagine each region of France make their batter a bit different. If you were to visit different parts of Louisiana (USA) you would find that each person make their gumbo or jambalaya a bit different from another person that reside in LA...YET, they are all sort of similar! ;-D Perhaps, technically it's the "same" with CREPES; however, the FLOURS used in the crepes can vary according to the region. Different regions of France, perhaps, use chickpea flour, some use buckwheat, some might prefer an all-purpose flour, etc., etc. I bet they even use the most popular cheese in their region to fill the savory crepes, as well. Besides,Chef J. may have also "added" her own special twist to the traditional crepe recipe. She did mention adding BEER to the batter, as well. In most crepe recipes it does not ask us to add BEER to the crepe batter. I'm thinking that Chef J. wanted to take her crepes up a
 
Jul. 14, 2015 9:10 pm
Personally, I do not care for BUCKWHEAT; however, if it works well and "taste" delicious in this recipe...then I would eat the crepes parepared this way! A lot of bloggers were stating that the "crepes" were too thick...
 
Nolasusan 
Dec. 29, 2014 1:45 am
Hey I love the video, but I really don't like the ads.
 
Ron & Diana Colby 
Feb. 13, 2014 6:45 am
I would not use buckwheat flour in crepes.
 
Liza 
Apr. 2, 2013 1:02 am
These so called crepes are way too thick! They should not be called crepes either as they are made with buckwheat flour (fleur de sarassin or sarassin flour) and therefore they are called gallettes in France. Gallettes are for savoury (salé) and crepes are for dessert (sucre). In France they do not make such thick crepes or gallettes. There is way too much batter in the pan, there should be at least a third less to be authentic. What a pity because this is well intentioned and a good idea to show on video.
 
Abi261 
Feb. 18, 2013 1:40 pm
pretty cool!!!
 
RMN 
Aug. 7, 2012 12:22 am
do we have to use buckwheat flour if not available
 
 
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