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The Trick to Making Crepes - Kitchen Conundrums with Thomas Joseph
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The Trick to Making Crepes – Kitchen Conundrums with Thomas Joseph

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Making crepes, the thinner, lighter cousin to our pancakes is easier than you think.

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.

http://www.youtube.com/user/everydayfoodvideos

46 Comments

  4. @kirstenbarr1665

    last yeah i had home ec (i was in 7th grade)and we made crepes.. They were delicious but they had gotten soggy, by the end of the day, probabky because of the butter….and the powdered sugar

  9. @ТамараГолубовић

    Stop putting butter in everything, here's a better recipe: flour, pinch of salt, milk, mineral water, 2 large eggs and a 1/6 of a cup of oil, this is immediately ready to use, just try it. We fill them with Nutela (or any cream!) and crushed cookies, or simply with jam! Enjoy! P. S. You can also fill them with salty ingredients like for a sandwich 😇😌

  10. @Sund3v3

    I don't see anything difficult about making crepes. Yours, however, manage to look unappetizing. The batter doesn't look thick enough and three eggs imo are too much; not to mention a good crepe always needs a little bit of sugar and vanilla.

  12. @amynelson4197

    Can you please show me the best way to remove the crust in a shell tarlet mold . I always end up cracking the tart because the crust ( short bread recipe) sticking to the mold . Thanks

  14. @Brominik

    I speak French (from Canada) and it’s not pronounced « crep » it’s pronounced « Crayp »

  15. @LuckyLucyHollow

    Thanks for making this. I was looking everywhere on YT for a video that demonstrates precisely how to make the batter for crepes.

  18. @iceyleeil

    I dun have a blender, stand mixer. Hence.if i mix the batter with a whisk, would you say adding the flour gradually, that might help the consistency or not really? Any tips for people who mix it with a whisk like me? thanks

  19. @SadeLife-uj5lw

    Crepes are difficult to make?!😂 I wonder how you would describe other more complicated desserts; like Opera cake or eclairs, comparing to crepes. Crepes are only the French thinner and bigger in size version of pancakes chef 😒

  23. @estellew4773

    As a French person please let me assure you that it is pronounced crêpe not crep. "Crep" is just super cringy.

  31. @davondd

    Thomas how would you keep them warm if your making a bunch? Is it better to serve room temp or is it good to reheat?

  37. @berrysleepy7533

    You don't need to leave it overnight, it looked lumpy and not "nice and smooth" we make these all the time and leaving the batter out really doesn't make a difference so save the time and make the crepes whenever you want

  40. @MissGhettogospel

    Haha, Americans making crepes….they're not 'notoriously difficult to make', it's the easiest thing to make in Europe. And no, you don't leave it in the fridge overnight oh my God. You also don't mix it in a blender….ppfff…

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