- If you're looking for
a melt-in-your-mouth breakfast treat, then this
crepe recipe is for you. And if you like this video, don't forget to hit that
like button and subscribe. Hey, you're watching Preppy
Kitchen where I, John Kanell, teach you how to make
delicious homemade dishes to share with your family and friends. These crepes will be
ready before you know it. So let's get started. First off, we're gonna measure one cup, or 120 grams, of flour. I'm using my scale for
the most accurate results. A crepe should be light and fluffy, and if you add too much
flour, it's gonna be dense and just not perfect. You want it to be a beautiful treat. This batter mixes right into our blender. You could use a food processor
or even whisk it up by hand. It just has to be really smooth. Into my blender, I'm adding
three quarters of a cup of whole milk, three
tablespoons of melted butter, one tablespoon of sugar, a
teaspoon of a nice vanilla, a quarter teaspoon of salt
for contrast, that one cup, one cup of flour, and lastly, two eggs. You should always crack
your eggs separately so that you don't risk getting shells inside of your delicious crepes. In you go. Pop the top on and we're gonna blend it up for about 30 seconds, little bursts, you just want it to be nice and smooth. Okay, keep an eye on it. Once you see that it's nice
and smooth, like it is here, we are ready to put it into
a bowl and let it chill out. If you're making crepes in the morning, I suggest you make this the night before. Your batter will keep in the
fridge for up to 48 hours. Once your batter's rested,
it's time to make your crepes. And I wanna talk about some
of the crepe paraphernalia I have around me, 'cause it's
all optional, but it's handy. So first off, we have a crepe pan. It's flat. It's not nonstick. It's very heavy. If you want, though, you could definitely use a non-stick pan, I know
everyone has this at home. Those will work, too. Crepe knife and a spreader. So this is this a dowel on
a stick and you're gonna spread the batter into a paper-thin layer. These crepes cook in 90 seconds. This is a crepe knife. We're just gonna use that
to lift up our crepes. These are the tools that are great, but you can make these at home
with things you already have. Okay, heat, medium, turn it on. Melt three to four tablespoons
of butter in a small bowl. And we're gonna be brushing
this pan liberally and often. This butter is gonna make
everything go so easy and it'll be delicious too. The first crepe is not your beauty crepe. And a lot of people freak out
when they do the first one, because it's like, ah, (monster roaring) either the pan is too
hot or not hot enough, it's like kind of tough or uneven. You're getting used to the process. It's okay, we're gonna fold them up. No one's gonna know. And you can always eat that one later. You can put your hand over the pan, like is it getting hot? You want it to be hot
because it needs to cook in about 60 seconds for the first side. If you hear the butter sizzle like that, you know it's ready. We're gonna grab about a quarter of a cup or 60 mL of our rested batter. Okay, pour it on and just be confident. Don't worry. Immediately use your tool
and start spreading it out gently, there we go. You can see mine is not a
perfect circle, that's okay. Basically, if you have
a pool in the center you're just squeegeeing it off the center. That's actually not so bad. We'll see how it goes. (chuckles) Keep an eagle eye on this. You can see it's losing its shine. It's almost lost its shine completely, Which means that it is
not a liquid anymore. As soon as that's ready we're gonna lift it up
with our crepe knife. Once again, be confident, uh-oh, be confident. (quick music begins) (music ends abruptly) (quick music begins) Oh, lord. (chuckles) Okay, there we go, we did it. (chuckles) This could have used a
little bit more color. My pan needs to be just a bit warmer. That's why it's okay to have a first crepe that's not perfect. This one will be cooked in
just like 30 seconds or so, so don't walk away, and you can always take a little peek, too. That one's ready. Let's use our knife again. There we go. On to the next one. Lots of butter, there we go. One quarter cup. Let's see if this one's nicer. You can also kind of
just do this with a pan and it'll start spreading the batter without disturbing the crepe. It's actually much
easier in some respects. My inner perfectionist is dying 'cause I want it to be a perfect circle. When I lived in Los Angeles, there's a crepe place right
next to my mom's house. It was actually a Japanese crepe place but they made amazing
sweet and savory crepes and I would always visit them. So it reminds me of home right now. I wonder if this is harder
'cause I'm left-handed. - [Brian] Do they use that thing? - Yeah, they have a big grill, though. It's like a big, like a
griddle pan, and they go, (whooshing noises) I miss that crepe place. If you're wondering why my
crepes have an uneven heat, it's cause I keep
dragging the pan over here to be on center. The pan should actually be right here. We're gonna repeat this process for the rest of the crepes. And then we get to assembling them with some delicious things. This is hot. So this is important. As you cook, you're gonna
wanna adjust the temperature. That could mean turning the burner down or even taking your pan off heat. Just like when you're making
batches of scrambled eggs in the morning, if you do
that, it's a similar idea. (upbeat music) My crepes are all done. Let's get to assembling. Here's the deal. The easiest way is just
to fold them in quarters. They look very elegant, stack them, and then dust with powdered sugar. Serve with berries. That's easy, but let's take it up a notch. So instead, let's get a fresh one, add some whipped cream to the center. You could add berries
as well on the inside, if you like, bananas,
if that's your thing. Now we're gonna roll this
forward, roll this back. Add a little bit of chocolate ganache, which I already have
prepared, just like this. And to finish it off, a
grating of orange zest. It wakes the flavor up,
and chocolate and orange is an amazing combination. If you like this recipe, check
out my breakfast playlist. So good. I'll see you in the next video.
