Chef Lena Tries 16 Variations Of Crepes To Find The Perfect Recipe

Chef Lena Tries 16 Variations Of Crepes To Find The Perfect Recipe

– [Lena] I love crepes. I mean, there’s a lot
to love about crepes. – [Brunette Woman] Is
it crape or is it crepe? – [Lena] Wait. – [Google Translate] Crepe. – Cr, crepe. So, I’m gonna try to make my own. I did once make a rainbow
crepe cake here with Lauren. Cut to Lauren. Cut to crepe cake. It was rainbow. It was dope, but difficult. I wanna make a crepe that
tastes really good on its own, but also can stand up to
any heavy savory ingredients I might wanna stuff it with. There’s a very simple ratio
for a crepe recipe that is one part liquid, one part
eggs, and half a part of flour. I just put together a basic crepe recipe. About a half a cup of skim
milk, half a cup of flour, and two eggs, and a little
bit of butter for flavor. And then we’ll just add a pinch of salt. You might be like, Lena,
a half a cup of milk and a half a cup of
flour is the same thing. I thought you said it was half a part. This half a cup of flour weighs 50 grams, and this half a cup of
milk weighs 100 grams. That is where those ratios come from. I’m gonna start here
with this basic recipe, see if I need to make any tweaks, maybe I need more liquid, more flour. And then we can start doing the fun stuff and subbing in some
interesting ingredients and seeing if we can
make the best crepe ever. I’ve got a cute little non-stick pan here. I’m gonna put it over like a medium heat. And then I’m gonna add some butter, and then we’ll pop in our crepes. Just kinda swirl it around. The first crepe’s supposed to be ugly. (laughs) At least that’s what I’m telling myself. Waiting until it looks dry on top, and then I’m gonna use
a little offset spatula to help me get it up and
then I’ll just flip it. Alright I’m gonna take this one out. It’s cute, it’s got some little bubbles. But I’m gonna try to make another one. Just as they say with pancakes, the first crepe is always
a little wonky-looking. So I’m gonna try it again. Still waiting for this to take, oh it’s taking on a little bit of color. – [Chelsea] It’s a nice crepe. – [Lena] It’s a nice crepe. Now I get to taste the crepes. I cooked this last one in
a little bit higher heat, and you can see it started
getting a little more color which I’m excited about. So I’m just gonna fold
these into little triangles. That’s the way I like to serve them. It does already feel quite sturdy. Got some elastic to it. It’s good, it’s very classic. I am not putting any sugar in yet, but I would like to try with some, I think it could help the
flavor a little bit more. I think I’m gonna start experimenting now. I made my first round with skim milk, so I’m gonna try it with whole as well, as well as buttermilk, coconut
milk, seltzer, and beer! (dramatic music) Beer might be nice with
it’s like yeasty flavor, it could also be
disgusting, very possible. But I’m very excited because we have one of my favorite beers
ever, Miller High Life! Champagne of beers. (upbeat pop music) – Beer? – Beer, yes, why? – My idea was that maybe
that little yeasty flavor would be nice, plus I’ve read that bubbles make like a nice texture for the crepe. – Hence the seltzer. – Hence the seltzer. – [Lena] Do you guys wanna
start with whole milk? – I feel I should say, I
have no opinions on crepes. – [Lena] Okay. – I have opinions on everything. – Yeah.
– We know. – Too rubbery. – [Lena] I mean they do
need a little stretch. – Well, I like whole milk, I like being able to taste
the fattiness of milk. – Ooh, I smell it. – Ooh, yeah. – It tastes like beer. You couldn’t make a Nutella
banana crepe with this. (laughing) – This would be- – I really thought I was gonna
like the yeasty-ness of it but I- – [Lena] It’s hardcore. – This would be amazing with like, a melted cheese dip drizzle. – [Lena] Yeah, beer cheese. – Because it smells
like beer cheese, yeah. – [June] I like the
buttermilk over the milk. – [Lena] Really? – Mhm hmm, it has a little tang to it, which I think would pair really
nicely with whatever topping you wanna put on it. – Yeah. – ‘Cause sometimes I feel like, and maybe this is why I
don’t like crepes very much, I feel like they have,
it’s just for the fillings. – [Lena] Yeah. – Like you’re only eating
it for whatever you filled on the inside, the Nutella or whatever. This actually tastes like something. – Also it’s beautiful. – I think it’s gonna taste
quite a bit like coconut. – I like the taste but the
texture’s a little wrong. – [Lena] Yeah. – It’s tougher. – You don’t wanna put
like Gruyere and mushrooms in it probably? – Yeah. – [June] It smells nice. So this is water, I guess? – [Lena] Yeah, yeah basically. – I like this texture a lot, no taste. – [Lena] Really? – I still think the
buttermilk is my favorite. – Yeah.
– Me too. – Overall?
– Yeah. – All right, let’s do buttermilk. – Buttermilk. – Buttermilk it is. – And more salt. – And more salt. – That was very informative. Very excited about my
new bestie, buttermilk. And, next round of testing, flours. Ta-da! I’m gonna give almond flour a try for my gluten-free friends out there. Cake flour. Cake flour is a really fine flour and I think it could give our crepes a really soft, beautiful texture. Cornmeal is just something
I love baking with. Flavor-wise, it’s delicious, I actually think buttermilk and cornmeal could be a really good
combination for savory or sweet. And then whole wheat,
because it’s healthy, it’s good for you, it’s
got a nice nutty flavor. I have high hopes for all these flours. (upbeat electronic music) As you can see, almond
flour did not go well. Clearly they’re too thick. The grains of almond flour
were like tiny little bumps on the pan, and then like
the liquid ingredients were just like surrounding it, and it just like- – It just didn’t absorb. – Yeah. So this has more flour
than any of the other ones in order to be able to flip it. – [June] Ooh, it smells sour. – The buttermilk’s in
all of these by the way. – [Chelsea] June are you sniffing? – Yeah, no. – I don’t like the whole wheat. – It’s bitter. – Yeah, it’s a lot of things. – It’s so sour. – With a bit of sugar, it might be okay. – Why does it almost taste like sourdough? – Yeah. – Right? – But it’s also slightly gritty. – [Lena] I’m gonna be honest,
when I was cooking them, I didn’t like the way that they smelled. But they look beautiful. – Not as sour, a little
more floury and bland, and slightly sweeter. As far as rubbery goes, I think this is like
an ideal rubbery stage. – Mhm hmm. – [June] You know, ugly but good. It could be tasty. – Yeah, I know, it’s not a- – [Lena] Crepe. – It’s not a crepe texture, but it might be like a
nice kind of pancake. – It doesn’t taste bad. – I like it. – But it’s not a crepe. – It’s not a crepe. – No. – Okay I’m holding out for cornmeal. – I’m excited. – In my heart, I thought
that would be my favorite. – I know, I’m not sure but I’m excited. – [June] Yeah it’s very break-y. – [Brunette Woman] It’s
also like sandpaper. – Yeah, it’s very like crumbly. – Like an exfoliator. – Yeah, what is going
on with this texture? (giggles) – Not a crepe. This is the crepe-iest of
them all, the cake flour. – Yeah, cake flour is my favorite. – Okay, cake flour,
buttermilk and cake flour. Amazing! Thank you guys so much,
I’m gonna sleep on it, tomorrow I’ll serve you
a fully complete crepe. Day two, so excited. Can’t wait to eat crepes. So today I’m going to test a
few different types of sugars to put into my batter and see
which one I like the best. We’re gonna try honey,
maple syrup, brown sugar, and straight up granulated sugar. Going back in with the melted butter. I used it in the first round
and it was really delicious, so now that we’ve decided
on our main elements, I’m gonna start integrating back in. I’m gonna do a tablespoon for half batch, so that’s gonna be two
tablespoons melted butter per a whole batch. (upbeat electronic music) Doing this last taste test solo. Start with the most classic. These are really soft and stretchy. That’s good. Very subtle. Really nice texture. There’s very little,
it’s a hint of sweetness, it’s not sweet it’s just,
it’s there just to say hi. It’s not loud. We had some more crispy-edged
ones, which is kind of nice. Mmm. It’s a lot more flavorful
actually than the sugar one. Yum, I think I like this
one better than sugar. There’s something about
the taste of the honey that really brings out the butter. I’m into it. These also got a little more color which, as we know, I like. I’ve noticed that with this cake flour, getting any color on the
crepes is pretty difficult. Mmm, it’s nice. Especially where it’s extra crisp, and you can really taste
that like sort of caramel-y, brown sugar flavor. I’m a little worried that the maple flavor will overpower all the other flavors. Hmm, not overpowering. You can taste the maple very slightly, which I like. I think honey or brown sugar. I might have you taste them,
and tell me what you think. Brown sugar. – [Chelsea] Mmm, it’s good. – That’s like the first thing
Chelsea has eaten all day. That’s honey. – [Chelsea] This one’s honey. – Yeah. – [Chelsea] You know, I actually really enjoy the honey. – Alright, well let’s do the honey then. I like it too, I like it too. (laughs) Thank you Chels. Final round. So we have, cake flour, which
is giving us our lusciously smooth satiny crepes. Buttermilk, which is giving
us just a little bit of tang. Butter, you know me, I love butter. And then we’ve got eggs, honey
as a little bit of sweetener, and just a pinch of salt. That’s all you need to
make my favorite crepes. I’ve made a lot of crepes
in the past couple days, so I’m gonna share with
you guys some of my tips, things I’ve learned along the way. I like to heat my pan
just below medium heat. When I start making my first
batch I do butter on the first one, and then for the rest of
them, they’re totally fine. The first one’s always a little bit, like, it’s not the prettiest in the batch. And as soon as I pour in the batter, I very vigorously shake the pan, just to be able to fill up
the entire base of the pan. My final tip. When you’re looking to flip a pancake, there are little bubbles around the edge. For the crepes you’ll see
some of those bubbles, but what you’re really looking for is for the surface of the
crepe to be completely dry. And as soon as that happens,
just give ’em a flip. I love using this little
tiny offset spatula to just get under a little bit of the edge to allow me to come in with my fingers and just lift and flip. I know you can do them,
I know you’ll be great. And that’s all. (upbeat pop music) Ready to eat. This morning I chopped
up some strawberries and mixed ’em with a little sugar, pinch of salt, little bit of lemon juice, and I have just like a
little piece of lemon zest in here as well. And it just really brings out the flavor, starts to soften them,
makes them extra delicious. I really like when they’re
served in quarters like this, so folding in half, and
then folding in half again. Strawbs. I’m just gonna put them all over. Just whipped some heavy cream. Beautiful. (upbeat music) They’re so tender. So soft and silky. These are my new faves, I have to say. They truly are. Thank you so much for watching. Let me know in the comments
if there’s any tips or tricks you have for crepes, I
would love to hear them. Also, let me know in the comments below if there’s anything you want
me to make next time around. I’m full. (upbeat music)

67 thoughts on “Chef Lena Tries 16 Variations Of Crepes To Find The Perfect Recipe”

  1. If you wanna up your crepe game you should always add a little bit of port wine to the batter! My family has been doing it for years and it's amazing

  2. Omg I don’t understand. To me a crepe is a pancake. But that may be because I live in Denmark, where what you call a pancake we call a American pancake, and what you call a crepe we just call a pancake, witch we usually put jame, Nutella, ice cream, or just sugar on. So I’m kinder getting a little offended I don’t know why.😅 But otherwise it’s a great video 👌🏻❤️

  3. “Is me” or is Lena, absolutely adorable, she so tiny standing next to the other girls. And her voice is soft sultry, like ASMR video. Ok ok.., Back to the crepes. I never realize how many variations of crepes there are.

  4. IMO the reason you're not getting any colour is because the heat is too low. I used to cook crepes like this, but Helen Rennie's method was a game changer for me. They should be cooked over a high heat with just a smear of butter. Batter goes into the pan, immediate swirl, allow to set for a moment, then flip. The process should be very quick and the pan should hardly stop moving. The result is golden brown and crisp every time, with no sticking and no gummy texture. I'll never do it any other way

  5. I usually mix milk and sparkling water. Best texture and taste. Also, vanilla sugar instead of honey 🙌

  6. 😳 Miller High Life is one of Lena's favorite beers? Say it ain't so! To me for crêpes, keep the traditional batter; then go crazy with the toppings. I have admired Jacques Pépin forever (thank you PBS) and have used his basic recipe since college – flour, egg, milk, butter, pinch of salt and sugar. Bonus: those ingredients are always on hand for easy last minute crêpes. I love this series. It's time consuming and tedious to edit I'm sure. Hope Delish and Lena keep finding new recipes to try.

  7. the best crepe hack is go always overcook them just a little bit, this makes for a crepe with a somewhat crunchy exterior with a soft, pillowy interior

  8. Those crepes are so undercooked! PSA: Anything containing flour should never be eaten undercooked. As for the receipe, imho a better option would be to remove the honey or sugar, and add one tbsp of rhum. The sugar comes with the toppings, it is not needed in the batter. The rhum gives it a nice subtle flavour. Instead of rhum, you can alos use apple cider (in that case put a little less milk and then add the cider until you reach the right consistency).

  9. The flour crepes batter should sit overnight for the moisture to fully absorb. Flour has protein in it and you'll automatically get better results if you let it sit overnight.

  10. This video is very inspiring i always wanted to make crepes but btw can you make esclairs from the movie simply irresistible

  11. I was so hopeful for the cornmeal! I think it would do better if you buzzed it from meal to powdery flour before measuring and try again!

  12. The perfect way to make Crêpes is always high heat and making them fast. My recipe uses the same ratios but: instead of cake flower I use 3/4 all-purpose flower and 1/4 corn flower (it gives the crepe a nice color and makes it a bit more sturdy for different fillings, especially savoury), instead of just milk or buttermilk I use 1/2 regular milk and 1/2 mineral water, with gas. I sometimes put butter, but not always. Also I never put sugar in the batter, just a pinch of salt, but this is mostly because I like to have both savoury and sweet Crêpes. And last but not least, I always leave the batter to rest for half an hour. And yes, there is eggs on the recipe, same as yours.

  13. the key is to put them on a plate and wrap them in foil they become the PERFECT blend of being able to hold heavy ingredients but are also kinda chewy but easy to cut….amazing

  14. When doing these tests maybe you could weigh out your ingredients, when you do flour, sugar ect. in cups some might be upto 20g more cause it can be more packed than others and the results may difer from that

  15. The first one is always the "crepe du chien", or the crepe of/for the dog. A treat for your pet who is certainly begging as you cook.

  16. hi Lena, here's a tip. Crepes are one of these things that needs full fat products. use plain flower (all purpose) whole milk, egs, vanilla sugar, sinnamon and orange cest or lemoncest or ginger cest. use full butter to backe them on medium heat. I can asure you, thy wil blow you out of your panty's. I like your search for perfection. 👍

  17. In addition to my earlier comment I have a great tip. Put real butter in a frying pan end let it brown lightly. Add orange juice, some sinnamon, orange cest and brown sugar. let it simmer on medium heat till all the sugar has desolved. put some corn flour in a glass and add watter. use your finger to mix. this is the onely way to prevent lomps. add this bitt by bitt to the saus. whe the saus has the thickness of a good gravy. turn your gas on low. Put you creps one by one in the saus en poor the saus over the creps when all the creps are soaked you are almost ready.Put the pan on the dinnertable. Take a saus spoon en fill it with orange liqueur set this to fire en poor over the creps. serve with a skoop of cinnamon icecreme or any other flavor icecream. you will make a great impression. Have fun.

  18. You make me miss my Grandparents! They always planted strawberries. I would help pick them so grandma would make me either strawberry pie or shortcake! They owned and ran a few restraunts. Grandma would make fresh pies and baked goods fresh every morning. Needless to say I ate well when I visited them!

  19. i feel bad for all the criticism on her cooking methods. lena is actually super sweet and entertaining and tbh shes taking the time to test out all these recipes. thanks chef lena!

  20. hello i'm french and the best tips i can gives you is to try Brown butter (nuty flavour) and to add "grand marnier" wich is basically traditional alcool that we use for crepes that way you have the perfects crepes

  21. Just make whole milk crepes with half a beer poured in the batter, perfect mix. Also, where I come from in the south of france, we make crepes with chestnut flour, it's AMAZING

  22. I get really pissed of about the fact that no one seems to had French classes in school. Y‘all can’t even pronounce Crêpes.

  23. I cook crèpes on a higher temperature than Lena does. Also, Il rol the crepe with the filling inside, hence the term "filling".
    I too as I saw in some comments use half milk half beer.

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