Cooking Coarse -Crepes How to Make

[HoanOTK]

funny chef n.n!

[erwing996]

Worst cook ever

[erwing996]

He sucks ass

[jhoa001]

Love the tip about not needing to butter the pan everytime before making a crepe

[Xiia0Sn00pY]

you seem like a food scientist more than a chef ^_^ especially when u mentioned "coagulation of proteins" etc, and gelatinization of the starch molecules to absorb tthe liquid :)

[Qlicky]

Although you're overly hyperactive and bit crazy (in a positive way) I enjoy your videos very much. The best thing i learned from cooking is that I now actually know what and why im doing something while cooking.

[Asdayasman]

Why does his milk look like semen? D:

[luis9870bitch]

you talk to much just get to the point stop beatin around the bush meng

[AABOB007]

thank you so mush

[BrittneyRocksUrSocks]

I kept feeling like you might accidently burn yourself when you were messing with the hot pan. x.x

[tab570]

how many crepes does this make???

[odaymustdie]

I like to eat salty crepe... Does that mean I am a creep?

[thezobaer]

Hi chef, I am one of your regular audience I don't miss any of your video and i have really improve my cooking skills. When i cook at home and some times demonstrate to my friends they thing I learnt from some cooking school. but I said i have learnt from Chef Todd. they said they also wanna do your classes loll. finally i reviled its from your youtube videos.

believe me you are my cooking Master...

[ChefToddMohr]

@thezobaer - Thanks for the kind comment. I'm so glad my free videos have helped improve your cooking skills. Impressing your friends is one of the great benefits of cooking. However, there is SO much more as a member of WebCookingClasses. Tell your friends if the REALLY want to learn to cook, go to my site and become a member.

[ASmooveFan]

So where can I find a crepe maker

[rockjoel85]

I'm a fan! I'm a professional cook and where I work everyone has their own way of making crepes (although we don't serve them, we often get together to make food and drink, often more drink though!) Not how my mother taught me but still a great video for the regular Joe!

[mcraregreat234543]

NUTELLA AND BANANAS

[konryu123]

You're from Lynbrook??? I live like 2 towns over. Anyways i love your cooking coarse videos

[Imawesomerthanallofu]

Thx urcawesome

[chipzahoi]

Are u related to Kid Rock?? U rock? lol.

[FaIconHD]

THANK YOU! I want to do somthing for my mother and suprise her for doing stuff for me so THANK YOU!

[Rogier21]

using a pan for crepes.. you know it's pronounced crêpes, not craipes silly americans,.

[hollisterd00de]

amazing and easy to follow! i know what im having for dinner tonight!

[IHeArTrOcK20]

hey but the batter wasn't put in the fridge

[XAVIERLAIDBACK]

I am Sir, as iI told you I watched your video and to me you a good Cook, i just couldnt help with the 2 things i mentionned for Crepes, Man Crepe is a religion in the part of France I'm from.

[ChefToddMohr]

@XAVIERLAIDBACK - I have GREAT respect for French cooking. I don't think I compared my crepes to Parisian crepes, did I? I think you were the one who did that. I'm just trying to get people who don't cook AT ALL to try something new.

That's the problem with cooking instruction these days. The TV tells you that if you can't cook like a famous TV chef, don't bother at all. I'd rather someone make a crappy crepe than not make one at all because they're not as good as a French Chef.

[XAVIERLAIDBACK]

@ChefToddMohr Thats true.

[ChefToddMohr]

@XAVIERLAIDBACK - If you want to see great scenes of Paris, learn how to choose fresh fish, vegetables, and meats from the Rue Cler, check out my DVD "French Food Finds: Buy Fresh, Cook Simple, Eat Well" available on my website.

[XAVIERLAIDBACK]

@ChefToddMohr Haha Nice one

[batasi]

hahahha love your talking ..lol

[ChefToddMohr]

@batasi - "Love your talking", there's a comment I don't hear often. Thanks.

[XAVIERLAIDBACK]

Hey man, fair play you might be a good chef but for crepes no no no, you aint got shit on french people for that, first of all its not "crips" crips is the name of a gang in LA, second the pan you use to cook them is not the right one in France we use the flat one which is appropriate and last but not least you crepes will have no taste if you dont add a caps of brown rhum or beer. My grandmother would have kick your ass for the pan and the the flavouring you forgot...

[batasi]

@XAVIERLAIDBACK Good one ..lol

[ChefToddMohr]

@XAVIERLAIDBACK - You don't sound so laid back.

[bartmonkey13]

@XAVIERLAIDBACK Hey, I understand that crepe making is an art. You have more experience with making crepes, so you know the actual art behind it. When you are making a crepe on a flat pan with the wooden thing that you spin in a circle and whatnot, you know the true art of crepe making, but this guy is trying to show us the "macaroni art" of crepe making, you like crepes but you just don't have the skills/tools that are necessary

[pappuali]

@XAVIERLAIDBACK

Tradition doesn't always = better, unless you can successfully guess 16 blind comparisons between your flat pan one with all other ingredients the same and a skillet by the same chef shut the fuck up.

[msm318]

@XAVIERLAIDBACK This is why everybody hates the French. They are worthless assholes.

[monkeynuts76]

@msm318 This is why everyone hates the Americans. They are worthless arrogant, greedy, fat cunts.

[msm318]

@monkeynuts76 And the sorry-ass French can thank the Americans for saving their asses. If it wasn't for us, you'd be speaking German today, asshole.

[monkeynuts76]

@msm318 Without French help during the War of Independence, you would still be the bitch of the limeys.

[msm318]

@monkeynuts76 Pulease.....the French couldn't do it during the Seven Year War. I chuckle that you think the colonists needed the French....those morons even gave up Louisiana. The French have always been idiots....still are.

[yaniangelicstyle]

@XAVIERLAIDBACK "Not many people have room for another pan in their kitchen, not many people want to cook like french people, you know what they say when in Rome do like the Romans do...so we're not in France buddy relax and leave Cheftodd alone!!! thanks"

[luminorguy]

Crepes are the bomb! I can enjoy them for breakfast, lunch, or dinner. Thanks for the lesson ChefTood!

[Fitange]

Lol not much of a good crepe cooker

[VenusAsABoyFilms]

can I make crepes with coconut milk or rice milk or almond milk ?

[EBABE143]

Hi chef, If I let these cook longer will they become crispy, or just darker in color? Thanks for the great video.

[karina1130]

OMG! He talks too much but it helped ^_^

[andrew24slash]

crazy coocker

[suiseiseki2007]

i either have tons of holes in my crepes or the crepe would just stick to the pan and i can't flip it over... is there something wrong my what i'm supposed to do?

[fenserka]

In my opinion, you are pulling them too soon, they should be at least a little bit brown. They shouldn't be raw, LOL. At least that's how we do it in our country (crepes are our pancakes).

I wouldn't recommend freezing them, they lose their flavor and they're so easy to make them if you need them!

I prefer the "cool chef way" of turning them as well, it's also the easiest way :)

[erynrudick]

brilliant concepts. thank you!, have any of you tested Olay's new line of products?? it is quite hard to get hold of cosmetics in Tahoe Vista but i managed to receive impressive samples of makeup via 'Gratis Makeup Samples', they're handy!

[psychicOJ]

I love your videos! I'm from Germany and my sister brought a really great crêpes recipe back from France. The family she stayed at always added a tiny glass of cognac to the milk, eggs, flour etc. The alcohol vanishes because of the heat but the flavour stays in! Then add some "nutella" (chocolate-hazelnut-milk topping for toast/bread) on the fresh and hot crêpe and you're absolutely good to go ;))

[rabbiman24]

What can i stuff in there? uhm

[ohmslaw36]

"My wife has a crepe maker it's called Chef Todd Mohr" - lol

[maximusg123]

Chef, You mentioned freezing them to use at a later date can you explain how long they will take to defrost and do you reheat them at all if so for how long. After Defrosting how many days would you have to use them up?

Cheers.

[maximusg123]

Chef, You mentioned freezing them to use at a later date can you explain how long they will take to defrost and do you reheat them at all if so for how long. After Defrosting how many days would you have to use them up?

Cheers.

[bradyischamp]

my god when i backpacked europe 7 years ago during my time in paris i ALWAYS had a ham egg and cheese crepe every day. so awesome.

[AidanSpeaks]

you should make infomercials :)

[Tanaen]

why are your crepes looking like ghosts? i always see crepes with some brown on it

[canonyouth]

loving where you said its for the dog in french :P

[djjor3l]

What kind of milk is that.. sure it dont comes from a cow lol

[Aliz328]

omg i love u chef! u are AWESOME! this is the first time watchin ur video, i really like it! its fun, its useful and great! love it!

[CandyColors193]

You have a great personality and explain things nicely. I really think you should have a show on Food Network.

[Cousigreeno]

I made three movies that depict delicious crepes. Please check my channel :)

[michiyumyum]

super instructions! one for the dogs an 4 perfect ones there after using your technique - my first attempt :) merci chef :)

[max100and5]

can the maik be whiskey

[lovelyhairbear]

Hi Chef Todd, you know how we're not suppose to overmix the batter for cookies and cakes because it'll make the cake/cookie tough. in this case for crepes, does it matter if we overmix the batter?

[TheFoody]

thank you chef todd!!!

i literally just made your crepes and my family love them!!

[Jebrone]

did you fail culinary school?

[Phelix74]

What kind of milk is that?? It looks really clear.

[ShadowCPU]

Looks like skimmed milk

[ericjai81]

love the vids man !

[cantareatza]

hey your milk looks like water + milk!

[SzalonyKucharz]

Great vid, but if I may suggest using a shallow skillet instead of this frying pan, which is a little bit too deep for proper flipping. Also, the crepes look a bit underdone. The best way to assess the donness of a crepe side is by shaking the pan gently in circular motion. When a crepe fully detaches from the surface of the pan and starts to slide on it, that when it's time to flip, without any spatula. ;o)

[PewPewKaboosh]

Lololol at 6:19

[tyropera]

Thanks, Chef, for this great video! From 0 knowledge of crepe-making, I've just finished making my nth batch without having to feed a single crepe to the dog. I have a question: why is there so much steam in those videos showing how crepes are made in Paris?

[ChefToddMohr]

I didn't say measuring was lame. I just think it's a lot more fun to create your own inspiration rather than a strict recipe. Would you tell a painter to only use 1 ounce of green paint and no more? He'll use as much green as his vision demands. However, portioning is a totally different topic. It has to do with the consistency of how an item cooks, and controlling the amount that people eat. If every crepe was a different size, inconsistent cooking.Much different than artistic impression.

[davinci9585]

@ChefToddMohr hoi geweldige recepten en leuk verteld gr uit nederland

[ChefToddMohr]

@davinci9585 Ik verheug me op volgend jaar het bezoeken van Amsterdam in April.

[pyroapple]

Great series...

[TapiaK]

You are the most amazing chef on you tube ever!! I just found you today and have been seeing your episodes for about 5 hours straight and every video I see I love and add to my lists. Thank you so much! and keep bringing the videos! :)

[ferozoso23]

why would you ever freeze a crepe when they are so easy to make?

[PADRETANGO]

The guy talks and talks, but his crepes don't come out right.

It's not rocket science dude!

[zivyokeAnne]

yay!!! i've got so many crepes for my dog....^^ i need a lil practice hehe..thnks!!!^^

[Nihawmah]

SHUT UP ALREADY and make the damn crepes!

[FlailingDutchman]

Yes he's a bit...verbose at times, but you don't have to be a dick about it.

[ChallengeDK]

You're obviously not one that Chef Todd tries to reach - he's trying to reach people who are willing to learn. Now go away and pick up some stupid recipe.

[Nihawmah]

if you call those crepes

then not only are you stupid but you're also eating nasty crepes.

[BrainchildDnB]

Ignore this fool. Obviously not the target audience.

[RompeRico]

booo you'r boring Nihawmah

[CrazyMaster911]

awesome video, i feel like im getting a science lesson though xD 10/5

[WeLiveForFootball]

OK pally. I have nothing but football vids saved to my favorites and now a few of your cooking vids. You made me break my own protocol for saving to favorites so good job.

Like to see what new ideas you might have for us living out in Seattle like some Salmon combo, Dutch Apple Pie, cooking with Huckleberries.

[ChefToddMohr]

WeLiveForFootball-

That's great!  I'm proud to be the first to crack your non-football favorites. Thanks for watching Cooking Coarse! Now tell all your friends!

[thetigertony]

he is good . A+

[NomadDad57]

Chef Todd, do you season the pan each time? It looked like you added more butter on your second crepe. Is this by feel?

[ChefToddMohr]

You should only have to season the pan the first time. Thereafter, some of the butter will render from the pan, keeping it greased. Certainly, you CAN add butter with each crepe, but the crepe will brown more quickly due to the milk solids in the butter. It's better to use clarified butter. You're the chef in your kitchen, do what makes you feel the most powerful.

[ttcd1598]

is there different types of flour that should be used? i know nothing about cooking...

[ChefToddMohr]

ttcd1598

Yes, there are different types of flour. For crepes, you can use any type you desire. Pastry flour has less protein, thus results in a softer, more tender product, like pastries. Bread flour has the most protein, making a tougher product like French bread or bagels. All purpose flour is right in the middle. I'd suggest AP flour for most things except pastries, cakes, and breads.

[samuils]

roasted onions with potatoes, or roasted garlic with meat HMMM

[ChefToddMohr]

Skoben2000

That's a great story, thanks for the contribution. Isn't it amazing how food and flavors can bring back so many other memories like sight, sound, smells?

[Skoben2000]

Man, when I was in Paris, they had street vendors that did nothing but make crepes and stuffed them with virtually anything you could imagine. I had one with some raosted crudites and get this, Frech Fies...OMG...it was good. The vegetables were lightly seasoned and had a great roasted flavor and the HUGE crepes were then rolled up kinda like a cone. so you picked the food out of it or ate it like a wrap. It was quite fun. I think I'll make some of these next. Thanks for the insirpation.

[ChefToddMohr]

guerillagardenkong-

If you don't have a teflon pan for crepes, I'd suggest getting one. It makes things A LOT easier. A 5 or 7 inch omelet pan shouldn't be too expensive. If you have a pan without a nonstick surface, you'll need to keep the pan well "greased" to keep crepes from sticking.  Either a squirt bottle (like for ketchup) with a light canola oil, or a pastry brush with melted butter will help greatly in a pan without non-stick surface.

[ChefToddMohr]

Josh-

The teflon pan barely needs seasoning at all because of the non-stick surface. I season with butter the first time, and the pan stays "greased" due to some of the butter in the crepe batter. Notice that after the first crepe, your pan isn't dry. It still has fat in the bottom, no matter how many crepes you make. Now, a pan without teflon is a different story, you should add melted butter before each crepe to avoid sticking.

[hksludge]

Hi Chef Todd Mohr. Great to have you back! Just wondering what seasoning the pan does for the first crepe and why subsequent crepes don't require oil. Cheers! -Josh

[guerillagardenkong]

Can it be done without teflon? How would we proceed in that case?

[Grufian]

Welcome back! I was beginning to have Chef Todd Mohr withdrawal symptoms. ;-)

[pigasus]

Happy New Year Chef!