 Welcome to Healthy Cooking 101 with the Sisters. My name is Nicole. My name is Sharon. And here we make healthy, simple, and yummy treats for everyone in the family. But before we get right into it, Sharon, please, can you pray for us before we begin? Yes. Let's pray. Dear Jesus, we thank you so much for this day. Thank you for the gift of life. And even now, as we prepare this meal, I pray that you may be with us, and that you may nourish us in Jesus' name, we pray. Amen. Thank you for that. Today we will be making crepes. And before we begin, I'd like to just give a disclaimer on what crepes are, if any of us are confused. Crepes are very thin pancakes. Not really pancakes, they're crepes, but they're thin. They're not the same as pancakes. Pancakes are fleshier, thicker, yes. And crepes, when you're making them, the butter is lighter in consistency than pancakes because we use more liquid compared to when we're making pancakes. So the ingredients we have for today, I have my Able helper here who will help me with them. We'll be putting all our ingredients in a blender. And to begin, we'll start with the wet ingredients. So that is, we have milk here. And also, Nico, why do we start with the wet instead of the dry? Tell me. Well, we start with the wet just so that the dry doesn't stick at the bottom of the blender. Yes. Because if you put in the flour first, it gets stuck and then it will become lumpy. It won't be as creamy and as flowy as it should be. Yes. Thank you. So we'll start with the wet. And this is one, two, and a third cup of milk. And we're using soy milk. And just a disclaimer, these are not the cups that we have lying around in the house. These are the standard size cups that you buy specifically for baking. So Sharon has poured in two and a third cups of soy milk. You can use any milk of your preference. Then next, we'll go to oil. We're using a third cup. And here we have sunflower oil. Just like I said, whatever oil you use at home and you're comfortable with using, use that. And after that, she'll put in vanilla. I have one teaspoon of vanilla essence. And then now we can move to the dry ingredients. And we'll start with the sugar. This is three tablespoons of sugar. And then after that, she'll add in the salt. This is one teaspoon of salt. And I know salt seems like an off ingredient when you're making something sweet, but salt is a balancer. In the Bible we are told we should be the salt of the earth. And that means that we bring flavor and make everything make sense. Salt does that even in meals. And I think God was wise, of course, in using that comparison. And our next ingredient is baking powder, which we have used three-quarter of a teaspoon. And as I said before, use the standard-sized measurements. So the teaspoon that is bought in the supermarket for baking, not the one you have in the house for stirring our tea. So the last ingredient is flour. And we'll put in two and, sorry, one and a half cups of flour. One and a half cups of flour. So you put everything of yours in the blender, like so, blend all your ingredients until you have a smooth and even consistency. If you have a spatula on hand, it would be easy to just keep scraping the sides just in case you see that it's starting to lump up. You can stop the blender, scrape the sides and then continue. So I will scrape the sides just a little bit, just for the flour that got stuck. Blend it again. I'll just let Sharon show you how it's a very light consistency. And this is not ideal for making it, the crepes will either stick or they won't turn properly. So to thicken the batter, we usually put it in the fridge to set for about 30 minutes, at least 30 minutes. And you can do it up to even two days. So you can make the batter ahead of time. And every time you need to make something for, make the crepes for breakfast, you just put it out of the fridge and you make them. So we had already put some in the fridge ahead of time. And that's what I have here. So I'll just add just a little drops of oil onto my pan, just to get it, I don't know, ready for the first pancake. If you remember well, one of our ingredients was oil. So you don't really need to use oil every single time you put your crepes. I'll just put for this first one and just spread it around. And hopefully it comes out well because you know sometimes the first thing of anything always, it's always outside, right? Unless you're a gourmet chef. I think even they have their own bloopers but we probably don't share them. Okay, so just put one scoop and spread it around, make it into a nice, thin layer. Because as I mentioned, crepes are usually very thin. And the way is you can know that it's ready is one, the top of the crepe is going to turn matte. It's not going to be glossy anymore, meaning it won't be wet. And two, you can also check by looking at the surface, some places will start to brown and that's when you know it's ready to flip. Sharon, as we wait for this to flip, where did you have your first crepe? Is this something you made or you ate it at a restaurant? I didn't think they could be homemade for some reason. I just thought they were only in restaurants because I'd probably eat them when I'd go to a hotel maybe because I used to see them being done in hotels for breakfast. But yeah, my first one at home, you introduced me to it. Okay, yeah. And see, sometimes some meals usually look so hard when you eat them outside, but they're very, very simple and easy to make at home. So I think our crepe is ready to be flipped. Oh, look at that nice golden brown color. So as Nicole said, you can use any flower of your choice. You can use spelt, you can use gluten free, you can use brown bread flour, you can use regular brown artichoke flour. But just note that if you use gluten free, you may need to do a little bit more flour. And also maybe add a bit more, maybe xanthan gum or just something that is a binder. To bind it, yes. Or a flux egg. Oh yes, flux egg or a chia egg. Okay, I think it's ready. Maybe one more minute. It doesn't take too long to get ready because they're quite thin, yes. You can actually also freeze them as well. Maybe do, for people who do weekly meal preps, you can freeze them and just keep taking them out for whenever you need to. One more time, put a nice big scoop in and swirl it around. I found this is the best method for me because I know some people have other methods of spreading the batter around. That is either swirling the pan physically or any other way. But I find this is the best for me because I have more control over how even the crepe is in thickness all over. I tried the one for swirling the pan around, but I found that the crepe doesn't come out as round as I would like it. The shape is also compromised. Yeah, the shape is a bit compromised. But if you're, how cool is shape, you can swirl the pan. Yes, definitely. You don't have to use a spoon like that. You can even use just a flat spoon, just something to help you spread it around. Yeah, that's definitely true. Just check on it. You know, we always eat with our eyes first. So make sure you're getting the perfect color for these crepes because you know, if you have them too dark, someone is always going to think that they are burnt even if they aren't. So color, food is more than just what we put in our mouth. It's how it looks, how it smells. When all the senses are excited, you know that's a good meal. Also texture as well. Yeah. I think this one is ready to be flipped. As you can see, it's matte and I don't know if it's visible, but there is some kind of browning on this side that's indicating that it's ready to be flipped. Also as you keep preparing the crepes, I think the heat gets a bit more in time. Yes, yes. So you may need to reduce the heat as you keep going ahead. Yes, just regulate it as you see fit. You didn't tell me, where did you have your first crepe? Where did I have my first crepe? So by the time I realized that crepes were a thing, yes. That were not pancakes. Yes, I had already become vegan. So it was very hard for me to find a place to have them in Kenya that did not have, that fit my dietary needs, that was plant-based. So I looked for a recipe online and I challenged myself to make one and voila, that's how I managed to have my first crepe. I'll just do one more and then one for each of us and an extra to share, right? Yes. And I just like to point out, with our other butter you saw how light it was and you can see how it thickens in the fridge. It actually thickens and it's better to use. If you were to use that one, I think it would actually lack fire because it's actually really light. As you can see, now that my pan is hot, they are cooking at a faster rate. So I just reduce my heat just a little bit so that it doesn't get burnt. Remember we talked about having the color looking just right. And it's good to have a pan in your house, that one pan that you know distributes heat well because sometimes you can use one and then one side of the crepe is brown and the other side is still really, really light or white. But when you have it one even consistent color, just adds to the experience of having it. I'm just really waiting for it to be done so that I can taste it. There's some butter in it. So you can actually do a taste test. Maybe you might be making things that even we ourselves can't eat. So Sharon, please do me the honor. Also before you start to cook, I would really advise you to pray because all the things are man-made and they can just backfire on you and you may not have a good experience. So just commit it to God and I hope we're not sharing this one. No, no, no, it's all yours. I really feel like it's harding my mouth. It's really good. It's good, right? Yes. And that wraps up this session of cooking crepes. Thank you so much for joining us and God bless you. Bye bye.