Cooking Coarse 96-Crepes How to Make
www.WebCookingClasses.com You don’t have to shop your store for a crepe maker. If you have difficulty making crepes, maybe its not a crepe maker or another crepe recipe you need. In todays episode of Cooking Coarse, the online cooking video course, youll learn the basic cooking method behind cooking crepes, regardless of the crepe recipe you choose. Chef Todd Mohr concentrates on how to make crepes in todays video, so that you can make up your own easy dinner or healthy cooking recipes with crepes.
23 Responses to Cooking Coarse 96-Crepes How to Make
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Great vid, but if I may suggest using a shallow skillet instead of this frying pan, which is a little bit too deep for proper flipping. Also, the crepes look a bit underdone. The best way to assess the donness of a crepe side is by shaking the pan gently in circular motion. When a crepe fully detaches from the surface of the pan and starts to slide on it, that when it’s time to flip, without any spatula. ;o)
hey your milk looks like water + milk!
love the vids man !
What kind of milk is that?? It looks really clear.
did you fail culinary school?
thank you chef todd!!!
i literally just made your crepes and my family love them!!
Looks like skimmed milk
Hi Chef Todd, you know how we’re not suppose to overmix the batter for cookies and cakes because it’ll make the cake/cookie tough. in this case for crepes, does it matter if we overmix the batter?
can the maik be whiskey
super instructions! one for the dogs an 4 perfect ones there after using your technique – my first attempt
merci chef 
I made three movies that depict delicious crepes. Please check my channel
You have a great personality and explain things nicely. I really think you should have a show on Food Network.
omg i love u chef! u are AWESOME! this is the first time watchin ur video, i really like it! its fun, its useful and great! love it!
Chef Todd is kinda cute. D:
What kind of milk is that.. sure it dont comes from a cow lol
loving where you said its for the dog in french
why are your crepes looking like ghosts? i always see crepes with some brown on it
you should make infomercials
my god when i backpacked europe 7 years ago during my time in paris i ALWAYS had a ham egg and cheese crepe every day. so awesome.
Chef, You mentioned freezing them to use at a later date can you explain how long they will take to defrost and do you reheat them at all if so for how long. After Defrosting how many days would you have to use them up?
Cheers.
Chef, You mentioned freezing them to use at a later date can you explain how long they will take to defrost and do you reheat them at all if so for how long. After Defrosting how many days would you have to use them up?
Cheers.
“My wife has a crepe maker it’s called Chef Todd Mohr” – lol
What can i stuff in there? uhm