Have You Ever Eaten Crêpes? ☆ Recipe

Chef James Makinson started cooking professionally when he was 15. He has worked with the best chefs in the UK, France, and Spain. He teaches cooking and produces fine content on Odysee and other platforms.

Watch him making delicious Crêpes ...

Delicate crêpes with savoury or sweet filling!

Crêpe Ingredients: Servings 4 – 5

-250g / 8.8oz flour -4 eggs -500ml / 17 oz milk -50g / 4 tbsp butter -2 tbsp sugar

-Pinch of salt

James' Method for making the Crêpes

Put the flour in a bowl with the salt and sugar. Make a well in the middle and pour in the eggs. Start mixing gently. When the mixture becomes thick, add the cold milk little by little. When all the milk is mixed, the batter should be fairly fluid. If it seems too thick, add a little milk. Then add the cooled melted butter, and mix well.
Cook the crêpes in a hot pan. Lightly butter if your pan is not non-stick. Pour a small ladle of batter into the pan, and swirl to distribute the batter over the entire surface. Place on the heat and when the edge of the crêpe turns light brown, it's time to turn it over. Let it cook for about a minute on this side and the pancake is ready.
To fold, spread the Chocolate on one side of the crêpe and fold it in half and again in half from the top down to make a triangle. Pour more chocolate on top and dust with some powdered sugar

Chef James Makinson's Contacts: Cooking Course Pinterest Patreon (Junior chef $2/month)

Here, Yuliya Small makes stuffed crêpes. Chicken is my favourite stuffing for crêpes. How about you? What will you have with your crêpes? How about trying these recipes and showing us some photographs of your finished project? Students did this last year with their delicious French Toast. Take a look! The Teacher may even offer a small prize for everyone who brings a photograph to share with classmates.

Yuliya's Recipe:

Stuffed pancakes with TWO fillings!

Custard dough on kefir: 2 eggs 2 tbsp sugar 0.5 tsp salt 500 g kefir 300 g flour 1 tsp baking soda 380-400 g boiling water 3 tbsp vegetable oil odorless

Filling chicken-mushrooms: onion 350 g aromatic mushrooms (champignons) 350 g chicken breast salt / spices / herbs

Curd filling: Cottage cheese of any fat content Sugar, sour cream to taste

Yuliya Small's Contacts: Yandex Zen VK Collaboration and advertising

#cooking #assignment

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