Crepes: A Delicious Vehicle for Fillings

Crepes are a type of pancake that originated in France and have since become popular all over the world. They are thin, delicate, and can be filled with a wide variety of sweet and savory ingredients. In this article, we will explore some different types of crepes and how to make them.

One of the simplest ways to make a crepe is by using a pre-made mix or batter. To make a mushroom and gruyère crepe, start by cooking the crepe as usual and then after flipping it, hit it with a big ol' dollop of Nutella and some sliced strawberries. The residual heat of the crepe should allow you to easily spread the hazelnut chocolate stuff.

For a sweeter treat, try making a Nutella crepe with strawberry slices on top. Start by slicing up some fresh strawberries and setting them aside. Then cook your crepe as usual, flip it over, and hit it with a big ol' dollop of this not Nutella, but rather another brand's chocolate hazelnut spread. Once the spread is evenly spread out to the edges, dump it onto a plate and top it with the sliced strawberries.

For something more unique, try making a crepe Suzette. This classic French dish involves melting three tablespoons of butter in a large sauté pan, adding two tablespoons of sugar, and then bringing the mixture to a simmer. Add in the zest and juice of one orange, such as a Mineola tangerine-grapefruit hybrid, and gently bring the mixture to a simmer.

To make the crepe Suzette, you will also need pre-cooked crepes. To cook these crepes, simply brush them with melted butter on both sides and then dip them into the hot sugar mixture for about one minute on each side. Arrange the crepes in a quadrant shape on a plate and cook for an additional three to five minutes over medium heat until they are caramelized and lightly crisp.

Once the crepes have cooked, it's time to flambe them with a bit of liquor. While this can be done safely by lighting the alcohol in a heatproof glass container and pouring it over the crepes, it's also possible to do it without, simply by simmering off the liquid in the pan until it's almost gone. The resulting crepes are crispy on the outside and soft on the inside, with a caramelized sugar crust that's perfect for serving.

To serve the crepe Suzette, top each quadrant of crepe with a scoop of ice cream, such as homemade vanilla from our $5 shake episode. Arrange the scoops in a pattern over the crepes and serve immediately.

In addition to their delicious taste, crepes have also become a popular ingredient in modern cuisine. They can be used as a vehicle for fillings, or even as a base for more elaborate dishes. With so many different types of crepes to try, it's no wonder that they've become such a beloved food around the world.

Binging with Babish Companion Cookbook

I am thrilled to announce that my book, "Binging with Babish: Companion Cookbook", is now available in stores everywhere. This companion cookbook features over 100 recipes from the show, including many exclusive dishes and behind-the-scenes stories. The book also includes gorgeous photographs, fun facts, and a touching foreword by Jon Favreau.

Throughout the book, I'm sharing my favorite recipes from the show, as well as some new ones that didn't make it onto the screen. From classic dishes like chicken cordon bleu to more modern creations like truffle pasta, this cookbook has something for everyone.

One of the highlights of the book is the exclusive recipes that don't appear on the show. These dishes are often inspired by my favorite foods from around the world, and I'm excited to share them with you in a way that's both accessible and easy to make.

As part of my nationwide book tour, I'll be stopping at ten cities across the country, where I'll be signing books and meeting fans. Each ticket includes a signed copy of the cookbook, so be sure to pick one up at one of these events.

I'm also excited to announce that the book will include behind-the-scenes stories and photographs from the show's production. From the making of some of our most iconic dishes to the bloopers and mishaps that happened on set, this book has it all.

Overall, I'm thrilled with how the cookbook turned out, and I hope you'll join me on this culinary journey around the world. With its beautiful photography, fun facts, and exclusive recipes, "Binging with Babish: Companion Cookbook" is a must-have for foodies of all levels.

Upcoming Book Tour

I am excited to announce that my book, "Binging with Babish: Companion Cookbook", will be launched nationwide on [date]. Throughout the tour, I'll be stopping at ten cities across the country, where I'll be signing books and meeting fans.

Each ticket includes a signed copy of the cookbook, as well as access to exclusive recipes and behind-the-scenes stories from the show. Be sure to pick up your tickets for one of these events, as they're sure to sell out quickly.

The tour schedule is as follows:

* [City 1] - [Date]

* [City 2] - [Date]

* [City 3] - [Date]

* [City 4] - [Date]

* [City 5] - [Date]

* [City 6] - [Date]

* [City 7] - [Date]

* [City 8] - [Date]

* [City 9] - [Date]

* [City 10] - [Date]

For more information and to purchase tickets, visit my website at [website URL]. I look forward to seeing you on the road!

"WEBVTTKind: captionsLanguage: enI want you to say I love clips don't you say it Ricky these colors don't run pancakes it's just a French word for them oh my god do you know what's in your clips who's it oh I love the prints is it hey what's up guys welcome back to binging with babish where this week we're taking a look at a food discussed at length but not seen in Talladega Nights the Humble French clip clip clip mm-hmm excuse me crepe my first job is a beer a young teenager was making crepes so hopefully I won't screw this up to make the very simple batter in the jar of a blender we're combining 2 large eggs 1/2 a cup of water 3/4 of a cup of milk 3 tablespoons of melted butter a pinch of salt and a cup of flour in this recipe from Alton Brown the mixtures then pulsed on low power 10 to 12 times until just combined scraping down the sides the jar for any loose bits of flour and pulsed a couple more times to make an extraordinarily thin pancake batter which we're gonna let rest in the fridge for 1 hour to get rid of any bubbles then comes the question of buckwheat crepes it's the exact same recipe up until the point where you're going to add the flour where I'll let you guess what we're gonna add a cup of that's right buckwheat flour which not only produces a darker crepe better for savory applications it's also gluten free fun little fringe benefit this like the other batter is resting in the fridge for at least one hour at which point we're gonna start to fry them up the other times I've made crepes on the show of utilized a crepe maker but if you don't have one of those or if you can't find yours like I can't which is confounding to me I mean how do you lose a crepe maker I live in an apartment for God's sake you can use a large nonstick skillet lubed up with butter as you can see the first crepe is sacrificial just like every pancake but the rest of them we're going to carefully spread out using gravity until it's nice and thin then we're gonna let them cook for 30 to 60 seconds over medium-high heat until they're just starting to become dappled brown and then we're gonna give them a flip give it another 15 to 30 seconds on this side until it's cooked through remove from the heat and get to stackin now let's talk about what to fill these guys with let's start with breakfast I'm gonna take my pan off the heat for a second so it doesn't get too hot whilst I fry an egg sunny-side up a little bit of butter a nice hot pan let her fry and then when it's almost done I'm going to make single buckwheat crepe same procedure here for cooking just spread it as thin as possible give it a flip and then as soon as its flipped we're gonna start putting stuff on it this crepe is feeling a little healthy to me so I'm gonna go with a generous grating of Swiss cheese and our lovely sunny-side up egg which we're gonna drop in the center of the crepe and then fold four edges up around it does that make any sense you can see what I'm doing right see we took four parts of the circle and folded it a minute to make a square I got a c-plus in basic geometry back in high school true story anyway we're seasoning with the kosher salt freshly ground pepper topping with a little pinch of freshly minced chives it's gonna bring some nice color and flavor and this is gonna be perfectly lovely on its own but I think it's gonna go very well with some of the homemade chili oil we made in the Kung Fu Panda episode so a little drizzle of that stuff and we've got a seriously charming easy and beautiful breakfast a nice runny egg some spicy chili oil and a wholesome nutty crepe grab a couple picks for the gram everybody loves a runny egg on the gram and so that has breakfast covered but crepes are versatile enough for any meal of the day so how about lunch or dinner for that I'm reminded of a simple mushroom and Gruyere crepe we used to make at the restaurant that I worked at so here I've got a 5 or 6 ounce melange of fancy mushrooms I'm also going to finely chop a quarter of a small Spanish onion and a single clove of garlic then over on the stovetop we are getting a tablespoon of butter nice and bubbly over medium heat and into that we are going to dump our onion and our mushrooms and let them saute for 5 to 7 minutes tossing occasionally insulting early on to help draw any excess moisture out of the mushrooms and cooking them until they're nice and brown and soft who doesn't love a good mushroom cooking time-lapse and then we're gonna start amping up our flavor is adding our clove of finely chopped garlic and sauteing for an additional 30 seconds seasoning with freshly ground pepper and optionally flambe with a bit of dry sherry or cognac they didn't let me do this in the restaurant because I was 15 so as you can imagine these mushrooms were also seasoned with my tears of catharsis and fulfillment but even with that I'm still going to taste for seasoning before setting aside and keeping warm while we get our crepe ready I'm going with the white flour crepe that can be used in both sweet and savory situations then topping generously with Gruyere cheese and our mushroom mixture then we're gonna do a much simpler fold this time that I can actually explain just roll it up like a flat wide open-ended burrito that's street smarts they don't teach that in high school geometry I'm also just gonna grate some extra cheese on top just a really I've home there's cheese in this thing and then I'm going to garnish with a few leaves of freshly picked time and there you have it a similarly easy mushroom and grier crepe and with that it's time to start talking about the sweeter side of things and no crepes episode would be complete without a Nutella crepe of some time I'm going with Nutella and strawberry so I'm just gonna slice up some strawberries set them aside cook my crepe as usual and then after flipping them and hit it with a big old Delap of this not Nutella other brand chocolate hazelnut spread which were then gonna dump out onto a plate where the residual heat of the crepe should allow us to easily spread the hazelnut chocolate stuff once that's evenly spread out to the edges we're gonna top it with our sliced strawberries and this time we'll go for what I'll call the double quesadilla fold first we just fold it in half like a quesadilla and then in half again can you tell that I had Mexican food for lunch while I did this voice over and then we're gonna doll it up a little bit with some whipped cream and chocolate syrup let's see if my very 90s decorative drizzle is still up to snuff oh yeah still got it after all these years Andy and with that it's time to serve and crepes are usually just kind of vehicles for their fillings but even more so in this case the crepe has become little more than a delivery system for Nutella and strawberries but what about a preparation where the crepe is more the star of the show for that we turn to crepe Suzette for this we are melting three tablespoons of butter in a large saute pan adding a bunch of sugar I'd say at least two tablespoons and then comes the zest and juice of one Mineola ten jello Orange you can really use any kind of orange but I like this because it's a hybrid between a tangerine and a grapefruit so it's got great flavor and it's generally seedless then we're just gonna gently bring this mixture to a simmer gently swirling to incorporate all that sugar and then beginning to dunk our pre-prepared crepes in the liquid make sure that it's well coated on both sides the bottom half of the crepe and then lay it down and we're gonna fold it in half a double quesadillas style that one didn't come out so good let me see if I can do a better job with the second one there we go perfect double quesadilla rinse and repeat with two additional crepes and arrange them into a sort of the quadrant situation cook for about one minute on the first side before flipping to make sure that they're nice and evenly coated and then we're just gonna let them sit in the pan for three to five minutes over medium heat until they're nice and caramelized on one side the sauce is going to reduce and then almost disappears the crepes become deeply golden-brown lightly crisp then we're taking this off the heat and arranging the crepes on a plate however you like I'm going with the triangles all pointed in one direction orientation and then it's time to flambe you could just do this in the pan over the stovetop but as I learned from June's kitchen it's way cooler to do it in a wine glass and pour the fire over the crepes when you serve definitely do not try this at home glasses can easily shatter and you will have a huge fireball in your hands ultimately you could light the alcohol in a heatproof glass container and gently pour the alcohol over your crepes like this a moment of silence please oh yeah that is cool but like most cool things it is dangerous so again please don't do this el plum bang almost anything is 100% for show you could just simmer off the alcohol in a pan and it would taste virtually the same if anything less boozy anyway safety lecture is done so let's top this up with a scoop of ice cream homemade from our $5 shake episode and let's tuck into this 19th century French delicacy and while it is awesome I have had a lot of crepes today so let's go expand someone else's waistline hey folks I am very excited to announce that gotta stop doing that to announce that my book is in stores today and even more than before I am super excited and proud to share it with you this is the binging with babish companion cookbook and it features the first hundred recipes from the show tell lots of fun facts beautiful burger models gorgeous photography peeks behind the scenes and an extremely touching foreword by Jon Favreau I'm also starting my nationwide book tour today I've got ten stops you can check them out at binging with babish comm slash events every ticket includes a signed copy I'm very excited to get out there and meet you guys I'll see you on the roadI want you to say I love clips don't you say it Ricky these colors don't run pancakes it's just a French word for them oh my god do you know what's in your clips who's it oh I love the prints is it hey what's up guys welcome back to binging with babish where this week we're taking a look at a food discussed at length but not seen in Talladega Nights the Humble French clip clip clip mm-hmm excuse me crepe my first job is a beer a young teenager was making crepes so hopefully I won't screw this up to make the very simple batter in the jar of a blender we're combining 2 large eggs 1/2 a cup of water 3/4 of a cup of milk 3 tablespoons of melted butter a pinch of salt and a cup of flour in this recipe from Alton Brown the mixtures then pulsed on low power 10 to 12 times until just combined scraping down the sides the jar for any loose bits of flour and pulsed a couple more times to make an extraordinarily thin pancake batter which we're gonna let rest in the fridge for 1 hour to get rid of any bubbles then comes the question of buckwheat crepes it's the exact same recipe up until the point where you're going to add the flour where I'll let you guess what we're gonna add a cup of that's right buckwheat flour which not only produces a darker crepe better for savory applications it's also gluten free fun little fringe benefit this like the other batter is resting in the fridge for at least one hour at which point we're gonna start to fry them up the other times I've made crepes on the show of utilized a crepe maker but if you don't have one of those or if you can't find yours like I can't which is confounding to me I mean how do you lose a crepe maker I live in an apartment for God's sake you can use a large nonstick skillet lubed up with butter as you can see the first crepe is sacrificial just like every pancake but the rest of them we're going to carefully spread out using gravity until it's nice and thin then we're gonna let them cook for 30 to 60 seconds over medium-high heat until they're just starting to become dappled brown and then we're gonna give them a flip give it another 15 to 30 seconds on this side until it's cooked through remove from the heat and get to stackin now let's talk about what to fill these guys with let's start with breakfast I'm gonna take my pan off the heat for a second so it doesn't get too hot whilst I fry an egg sunny-side up a little bit of butter a nice hot pan let her fry and then when it's almost done I'm going to make single buckwheat crepe same procedure here for cooking just spread it as thin as possible give it a flip and then as soon as its flipped we're gonna start putting stuff on it this crepe is feeling a little healthy to me so I'm gonna go with a generous grating of Swiss cheese and our lovely sunny-side up egg which we're gonna drop in the center of the crepe and then fold four edges up around it does that make any sense you can see what I'm doing right see we took four parts of the circle and folded it a minute to make a square I got a c-plus in basic geometry back in high school true story anyway we're seasoning with the kosher salt freshly ground pepper topping with a little pinch of freshly minced chives it's gonna bring some nice color and flavor and this is gonna be perfectly lovely on its own but I think it's gonna go very well with some of the homemade chili oil we made in the Kung Fu Panda episode so a little drizzle of that stuff and we've got a seriously charming easy and beautiful breakfast a nice runny egg some spicy chili oil and a wholesome nutty crepe grab a couple picks for the gram everybody loves a runny egg on the gram and so that has breakfast covered but crepes are versatile enough for any meal of the day so how about lunch or dinner for that I'm reminded of a simple mushroom and Gruyere crepe we used to make at the restaurant that I worked at so here I've got a 5 or 6 ounce melange of fancy mushrooms I'm also going to finely chop a quarter of a small Spanish onion and a single clove of garlic then over on the stovetop we are getting a tablespoon of butter nice and bubbly over medium heat and into that we are going to dump our onion and our mushrooms and let them saute for 5 to 7 minutes tossing occasionally insulting early on to help draw any excess moisture out of the mushrooms and cooking them until they're nice and brown and soft who doesn't love a good mushroom cooking time-lapse and then we're gonna start amping up our flavor is adding our clove of finely chopped garlic and sauteing for an additional 30 seconds seasoning with freshly ground pepper and optionally flambe with a bit of dry sherry or cognac they didn't let me do this in the restaurant because I was 15 so as you can imagine these mushrooms were also seasoned with my tears of catharsis and fulfillment but even with that I'm still going to taste for seasoning before setting aside and keeping warm while we get our crepe ready I'm going with the white flour crepe that can be used in both sweet and savory situations then topping generously with Gruyere cheese and our mushroom mixture then we're gonna do a much simpler fold this time that I can actually explain just roll it up like a flat wide open-ended burrito that's street smarts they don't teach that in high school geometry I'm also just gonna grate some extra cheese on top just a really I've home there's cheese in this thing and then I'm going to garnish with a few leaves of freshly picked time and there you have it a similarly easy mushroom and grier crepe and with that it's time to start talking about the sweeter side of things and no crepes episode would be complete without a Nutella crepe of some time I'm going with Nutella and strawberry so I'm just gonna slice up some strawberries set them aside cook my crepe as usual and then after flipping them and hit it with a big old Delap of this not Nutella other brand chocolate hazelnut spread which were then gonna dump out onto a plate where the residual heat of the crepe should allow us to easily spread the hazelnut chocolate stuff once that's evenly spread out to the edges we're gonna top it with our sliced strawberries and this time we'll go for what I'll call the double quesadilla fold first we just fold it in half like a quesadilla and then in half again can you tell that I had Mexican food for lunch while I did this voice over and then we're gonna doll it up a little bit with some whipped cream and chocolate syrup let's see if my very 90s decorative drizzle is still up to snuff oh yeah still got it after all these years Andy and with that it's time to serve and crepes are usually just kind of vehicles for their fillings but even more so in this case the crepe has become little more than a delivery system for Nutella and strawberries but what about a preparation where the crepe is more the star of the show for that we turn to crepe Suzette for this we are melting three tablespoons of butter in a large saute pan adding a bunch of sugar I'd say at least two tablespoons and then comes the zest and juice of one Mineola ten jello Orange you can really use any kind of orange but I like this because it's a hybrid between a tangerine and a grapefruit so it's got great flavor and it's generally seedless then we're just gonna gently bring this mixture to a simmer gently swirling to incorporate all that sugar and then beginning to dunk our pre-prepared crepes in the liquid make sure that it's well coated on both sides the bottom half of the crepe and then lay it down and we're gonna fold it in half a double quesadillas style that one didn't come out so good let me see if I can do a better job with the second one there we go perfect double quesadilla rinse and repeat with two additional crepes and arrange them into a sort of the quadrant situation cook for about one minute on the first side before flipping to make sure that they're nice and evenly coated and then we're just gonna let them sit in the pan for three to five minutes over medium heat until they're nice and caramelized on one side the sauce is going to reduce and then almost disappears the crepes become deeply golden-brown lightly crisp then we're taking this off the heat and arranging the crepes on a plate however you like I'm going with the triangles all pointed in one direction orientation and then it's time to flambe you could just do this in the pan over the stovetop but as I learned from June's kitchen it's way cooler to do it in a wine glass and pour the fire over the crepes when you serve definitely do not try this at home glasses can easily shatter and you will have a huge fireball in your hands ultimately you could light the alcohol in a heatproof glass container and gently pour the alcohol over your crepes like this a moment of silence please oh yeah that is cool but like most cool things it is dangerous so again please don't do this el plum bang almost anything is 100% for show you could just simmer off the alcohol in a pan and it would taste virtually the same if anything less boozy anyway safety lecture is done so let's top this up with a scoop of ice cream homemade from our $5 shake episode and let's tuck into this 19th century French delicacy and while it is awesome I have had a lot of crepes today so let's go expand someone else's waistline hey folks I am very excited to announce that gotta stop doing that to announce that my book is in stores today and even more than before I am super excited and proud to share it with you this is the binging with babish companion cookbook and it features the first hundred recipes from the show tell lots of fun facts beautiful burger models gorgeous photography peeks behind the scenes and an extremely touching foreword by Jon Favreau I'm also starting my nationwide book tour today I've got ten stops you can check them out at binging with babish comm slash events every ticket includes a signed copy I'm very excited to get out there and meet you guys I'll see you on the road\n"