Transcripts
1. Introduction: Hi, this is Florence, and before we actually start getting into it and actually making the craps, I wanted to tell you a little bit more about why you're about to make so. Craps are very old things in France. From France, I grew up eating crab at least once a year, usually in the evening with it, like it was like a little special thing. So there are different types of prep. For those of you who have been to France, maybe you have tried to go into a Pepsi. You'll see that they serve some savory crabs, and those are made with different types of flour, which is called in French. It's actually called the started flower, which here is buckwheat. But the crap that you're gonna run to make today are actual sweet press. So they're not made with the buckwheat flour just made with noble flower, and they are really designed to eat with sweet stuff. So there, really you a new tell and cream crepe or you're very or your marmalade jam whatever you like, but it's really you can put everything's in them, but it's really not probably the best mix for that. So that's the first thing also, What you need to know about, perhaps, is that it's really it's It's a very old thing. It's been made always on do all the days. There was no, like, fancy little machine that you plug in and with a little piece of wood to make the crap. You don't need to buy one of those to make red or you need really is a pan. A container for you makes in the ladle on good stuff. It's just as simple as that. So I put the recipe in the lesson, and I've also given you the dimension of the type of pan, a ladle that I use. So obviously you're gonna need to see what pans you have. And if using appendices bigger, you crabs are going bigger. But you also need to make sure that the amount of mix that you use is actually also bigger . Any fear this more a plan, obviously, you could have to try to find a way to have a ladle or some kind of container to pull the mix. That's gonna be proportionately smaller as well, so that the craft keep the thinness, which is really the key to make a real French crypt. That's gonna be a financial level on where you really enjoy what's in it and really the prep each is the wraparound supposed to just be. They have to kind of like as something around, but it really shouldn't overpower the actual experience of So that's that. So now you can want to the next lesson on make sure you have all the ingredients ready after you to mix. It is very simple. Get your blind already and then we'll start.
2. Step 1: Making the mix: Hello. So this is Florence. And today I'm going to show you how to make really French craps. And I'm going to stop by making the mix that my grandmother taught me many, many years ago. So here what we need, we have one. I have couple flower. We have three eggs. We have one tablespoon of sugar. We have a little bit of vanilla extract. A little bit of Rama like to put some rum or any kind of other liquor, like Romani or something like that. But something to give it some days. Remember that de algo will go when you cook it, so there's actually no alcohol, but a very good flavor. Here we have a mix of one cup of water and one cup of milk. Put together on that. We also had a little spoonful of oil in the mix, so these years were to do. This is to actually put it in the blender because we want to have a mix that's very liquid . It's almost kind of like milk just a little bit thicker than milk. So it's a very, very simple recipe. You just oh, in the blender, so I go on we have a vital makes Any other blender works and it works very well. There we go a little bit. Just a good fall. You kind off help. It makes today a little bit of in the lab for the taste Onda from I was like slaver here I wasn't That can be added, is a little bit off or is there store lemon zest? I prefer not to put it, but it's good to know some people like it, so feel free to add a little bit of that truth. So then we're gonna put it in the blender. There you go. I started to a slightly lower speed. Make sure if it gets well, way there. And this is it. This is your crap. Mixed made. Now what's important is to put it in the refrigerator for about an hour minimum for it. Teoh rest so that it's ready to cook afterwards. And then I'll come back to show you how to cook it and to make a perfect thin
3. Step 2: The Secret of a REAL French Crêpe.: Okay, So now the mix has been in the fridge now for about a couple of hours, So I just got it out on deck. We're going to start the Crips. So one of the very important things is that the plan is to be really, really hot. So I'm gonna turn this on already, and then the second phase that you need to oil depend really well, because it's a very fast process. So I have a little bit of oil in a bowl here. I would pay ready for afterwards. And a ladle, which has to be the right amount for the type of band that you haven't. You see, it's not actually that much. So to prepare my a little thing for the auto, just get some paper towel full of it. I put it around a fork this and then I get a little piece of drink, which I'm going to tie around a few times so that metal piece off hotel is going to stay in place. So I'm gonna start telling a little notch here. I'm go around. In the meantime, I could hear that the is warming up. Nice. Me? Not here. Go I'm gonna go around so side. And when I get about here, just finished with another. Not so that it doesn't move. It's kind of makeshift. I would not recommend to use a brush because usually the pen is very, very hot and there's a good chance it's gonna burn your party, so I would avoid that. So I'm just gonna put away for a non because sometimes the oil splatters a bit, so you never know. And so right now I'm just gonna wait a few more seconds for the fun too hard enough. Seems like he's getting there. So I'm going to start. That makes a little bit. No, too much was. Now it's well settled. I just leave it in the land records seizure. You can transfer to go if you prefer, and so I'm gonna test if this is hot enough, it's in markets getting there. If you can use a little bit more, I will stop putting a little bit of oil in the pan, and you just basically smudged the bottom of the fan. If you see that you start getting a little drops like that, you're close to the right temperature, and you can see there's a little bit of smoke coming up, so that's a good sign. That means I'm gonna be able to start. So the way you make a crap, as I said, the very important things that the French riel French bread are very thin, so we need to make sure we don't put too much mix in the pan. So what I'm gonna do is I'm just gonna have this amount in the ladle, but I put it right in the middle, and I just run the final very, very thin. Chris. Now, each group is gonna take about 30 seconds to do. I grabbed my so I just leave it here on the heat. And if you can see gets, it'll be brown on the side. When it gets like that, you're getting close to being able to turn the threat around. So it starts moving and it gets unstuck quite easily because there's enough oil. And then you can just go under turning around, you know, a beautiful trip. I know there will be 10 seconds. Um, got your first fret made when you put it away. So while the past is still hot right away I'm gonna grub my little smudging thing and I'm gonna add a little bit of oil, just like before. And then I'm gonna grab my little again. Same amount, same way right in the middle way. Credit. Really? Well on again. Just leave it there for a few seconds. And when he gets wrong with a side of just grab it, turn it to cook on the other side. So as a sui go around, the pan is gonna get hotter. Right now, I'm still on full after this one, offering Adoree to about six or seven to make sure that the past is that the blue temperature, but not too high, because then you're crept. Might a get burned a little bit And you don't want that to happen. It doesn't taste as good. So here you go. It's already getting a little browner here. So the door they keep a little bit, and then it should be good until the anxious for the rest of these and that's it. And you keep doing that already makes them
4. Step 3: Ready to serve: So now we're done. There's never mix and we have just 15. And they will likely done. Yes, he cooked on this is it? It was that simple.
Florence Rosario, Ecclectic Educator
