I just wish it wasn’t Bisquick since I find it leaves a really weird, almost chemicalish, aftertaste. I wonder if you could use Krusteaz instead since that has more of a neutral flavor.
@@johnhobson9165 True! But lately they've had a string of Level One Chefs who do not deserve that title. They are way too good. I always picture a level one chef as someone just getting the hang of cooking, so lots of boxes, microwave, prepackaged stuff.
It makes zero sense to use the box for crepes though....simple ones are just flour, milk, an egg and a pinch of salt, that's it, nothing complicated. If you use the box, you're only getting a bunch of unnecessary chemicals :(
Yeah, I was like "this is the closest to a level 1.5 I've seen in a bit". Like, it's not perfect, and it's simple, but he's competent and confident and that's more than, well, me. //laugh//
The best thing about Rose and that 4th part is that she doesn't disrespect the premade products and, honestly, gives a lot of integrity to some of those interesting ingredients from episodes past.
Rosemary Trout is literally responsible for a vast improvement of my cooking skills. I feel like I've waited my whole life for someone who explains cooking like that to me. What a revelation
Cheers! To be fair, the berry is one of the most protien rich fruits. Those 28 grams of carbs are complex carbs making them beneficial to the body...end of the day he is correct.
@impel24 Don't be sorry, read for comprehension before commenting. I stated it's a protein rich fruit compared to other fruits and boasts 28 complex carbs. You're welcome. Cheers
Cheers! While bananas aren't guava or avocado, the berry does contain over 1g of protien: making it one of the most protien rich fruits. Also a good source for B6, Vitamin C, and potassium. To boot unripe bananas have resistant starch. Resistant starch functions like soluble fiber (undigestable) and with pectin aides in maintiaing healthy sugar levels after meals. Bananas unripe GI 30ish/ripe 60ish, won't cause insulin spikes. Respect
**Within a split second of seeing Penny..** Me: I am sure there will be some sort of alcohol in it.. Penny: **shows a bottle of champagne** Me:Knew it!!! Queen of Alcohol, indeed.. 👑👑👸 Seriously though.. Penny could do a segment where there are bottles of different kinds of alcohol (beer, wine, vodka, champagne, whiskey, gin, etc) and she will incorporate each alcohol with a dessert.
Level 1: Doesn't really know how to cook a crepe. Level 2: Has the right tool to spread the batter yet doesnt know how to use it. Level 3: Embraced the crepe spirit, but loses half the fun not flippin them. Random french grandma: Ah, kids...
I have the same crepe maker that level 2 has. She's supposed to spread out the batter in a circle shape with just one stroke of the wooden spatula, would make things way easier for her
I have mastered flipping crepes with just a pan shake. I am so proud of this in fact i might put it on a resume even though I am applying for HR jobs. You never know!!
Any self-respecting résumé should--in my opinion--include a "point of pride"; an achievement or skill that isn't necessarily relevant from a career point of view.
I love how the level 1 Cook has literally only cooking utensils and no access to the 'higher level' cooking equipment like his cooking level isn't high enough for him to use yet.
@@quitteriedharcourt4447 he did not and from Rose's explanation it wasn't necessary since his crepes were very thin and the pan he used helps cooking slowly but if it was me I'd still flip it xD
The level 1 (jerry) and 2 (kit) chefs are so entertaining to watch. They really explained so well and didn’t feel unreachable. ALSO THEY LOOKED SO HAPPY AND PROUD. love it
Traditionally, there is ! You could check out the video I made on a 1954 crêpes recipe, you might be shocked on how much alcohol was used 😅 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-dlUuqgUof2c.html
In France, if we're adding a flavor we often use either beer, rhum, or orange blossom in our crêpes. We do not always put sugar even in sweet ones, the filling is enough. First batter looked too liquidy to me, and also when using crepe makers we usually pour the batter in the middle, then spread it in a circle with the spatula in a circular motion. If we're using a pan, you're supposed to flip the crêpe either with the spatula like the level 3 chef, or by throwing it in the air.
Kit is AWESOME (the cackle of triumph at 14:30!) and I would totally watch her do her own cooking show. She's fun, she's personable, and she explains why she's doing what she's doing. And I LOVE the flavors she put together. Chef Penny is amazing and I feel like I learn a new tip or method every time I see her here. I'd totally eat at either one of their tables!
What do you mean? Penny is the freaking queen of deserts! Kit swift flour that was going into the blender.... that already shows she just does things but she doesn't know why.
@@o0laieta0o I like Kit and Penny. I think penny has more technical skills due to a lot more professional experience, but that doesn’t necessarily mean that it is better. I feel like I would prefer kit’s at the end of the day, since that fits my flavour profile. They seem to both enjoy cooking and that is what matters most.
I haven't seen the wax warmer episode yet. I'm saving it until I can watch it with my daughter but she's amazing. I do so hope they challenge her with an old car engine. Alto Brown did a collaboration with MythBusters back in the day to do that and it worked.
I feel better about myself after even a professional chef messes up the first one. It's like an unwritten rule - the first crepe is made to fail so you can snack on it while making the others
I love Level 3 chef!! We need more bakery videos with her. Very acknowledged and professional! I remember chef Frank invited her to his channel to make pizza dough.
As a western European that makes Crepes about twice per months, for years now, my mind hurts seeing this video to be honest. They are butchering the crepes around. Now I understand how the Italians feel when they see people butcher their pasta recipes. Pepesad.
Being Dutch i make pancakes regularly, funny how people make it difficult. It's a recipy with egg, butter, milk and flower, nothing special. The magic is usually in the pan, use a thick bottom pan that's really hot. Fun to see it done differently.
Why is the home cook always my favourite? Ameteurs are too basic, chef is too particular. But home cook does it well while also being realistic and easy-going. Its just a vibe ya know
OK, here's the technique - the batter has to be a little more than just "a bit thicker than water". That way it doesn't run around the pan like water, it slooowly spreads out in a nice perfect circle. You want to use the type of pan chef 3 uses, shallow, medium sized, with that handle. You take a ladle-full of batter, pour it out in the middle of the pan and then move the pan around exactly like she does to allow the batter to spread around to the edges. You don't use a narrow thin knife to flip, you use a wide spatula, like chef 1, but metal. A thin wide metal spatula is perfect for going under the crepe, just start with one rounded corner of it and just slide it under quickly. It holds almost the entire middle of the crepe, unlike the narrow knife. Then you just flip it like it's nothing and cook the other side for like 10 seconds. Then just tip the pan sideways and slide the crepe out onto a plate. A few drops of oil or some butter in the pan help. It all sounds 10x more complicated when you read it, after the 3rd one you'll be a pro, they should look like chef 3's crepes in the end. So, a tiny bit thicker batter, a medium sized shallow pan with a long handle, ladle it in, twirl it around, flip with a spatula and slide onto a plate. Done. Greetings and bon appetit from Croatia :) Bonus tip - if you spread the batter around the pan and miss a spot, just use the bottom of a ladle to quickly spot fill by touching the pan - what's left on the ladle is usually just enough to fill a small gap. And .. and then... make 50 of them, fill them with fresh cheese and wrap them, then put them next to each other in a deep dish like a glass lasagna bowl, mix some full cream, eggs, sugar and lemon zest and pour over them till they barely poke out and put it into an oven and bake and then commit a cheese crepe suicide :D
@@ricardiumhues grandma's recipe :D you can make it sweet, with mascarpone for instance.. or salty, with regular cheese, just omitt the sugar ande the zest
1:53 “And if you don’t wanna use the alcohol, you can leave it out, but I think you know I’m gonna use the alcohol.” Alcoholic Penny knows her brand and meme status
I'm like the level one chef but when I saw the box: HAIYAAAA Me seeing level two Chef using the wooden tool to swirl around the pan: EVEN MORE HAIYAAAAAAAAAAA
We grew up with these in a lot of other countries and we called them pancakes. I only tasted an american one as an adult and I never went back (preparing them), because nobody has 3 hours to make 5 for each member of the family
"But I think you know I'm going to use alcohol" YAY PENNY IS BACK! But... LEVEL 1's banana and Nutella crepe had me drooling (but my dude - Make your own whipped cream!)
