Darien Zheng phew I thought you were gonna say “I swear if somebody corrects me” also it’s of not on And are you splitting the throats of people who hate cats or eat cats?
Me, at the beginning of the video: "Oh Cool crepes, just like the one in Jun's Kitchen" Me, when Babish mention Jun's Kitchen while doing flambe: *scream while fangirling* HE WATCHES JUN'S KITCHEN!!!
Well...us superior being who do know how to flip, happen to perform pretty badly at the gymnastics class. So, it's either flipping a pancake or flipping yourself.
joshua gotardo Jun is freaking awesome! There’s nothing he can’t do. I’m love how FoodTubers give shoutouts. Chef John (Food Wishes) is the reason that I discovered Andrew.
I am french, from Bretagne, and this recipe with buckweat come's basically from there. If you ever go, and find a creperie, you will fall in love with all the different crepes you can have. Pack a bolé of apple cider next to it, and best meal ever !
It fills my heart with such joy to hear @JunsKitchen on your channel. Rachel and Jun have fantastic videography and deserve every additional view they can get.
hard to go wrong with Alton Brown, he is the Bill Nye of Cooking and you Babish are the Bob Ross of Cooking, you not only entertain us with some picture perfect food, but you do it in a soothing way that makes you easy to binge watch.
First time making crepes and they turned out great! Letting the batter sit in the fridge for an hour is optional but they turn out even better the longer you let it sit.
@@LilianTheNinkasi On met même pas d’œuf. Farine de sarrasin , eau, sel. et on laisse reposer. :) (C'est le plat du pauvre à la base) Ah oui et des fois on peut rajouter du lait ribot pour accélérer la fermentation, mais c'est une variante pour les pressés plus que la norme ;)
OK Well ! Small update directly coming from France : No water in regular wheat crêpes (add more milk to reach desired texture) No milk in buckwheat ones
I care about quality and flavor more than authenticity. A good crepe is a good crepe, regardless of whether or not it's made in the style of its home country or not. Same is true for all food.
@@Thuazabi it's not just about the home country cultural style but more about...almost everything about a crêpe, the texture, taste, even visuals of it, and if you don't you're disrespecting our culture.
@@yep6431 it's food. I get that a lot of countries have a bug up their ass about this topic, but guess what, I don't give a damn about that aspect of your various cultures. I care about what brings me pleasure, and any food that can do that is one that I love and I'm grateful for the existence of, authenticity be damned. If you really want to take that kind of pointless and arrogant attitude, then look at the recipes that do it as a local interpretation of your cuisine and not a legitimate version of it. Otherwise, find something important to get angry about - like the current geopolitical landscape for starters, France isn't exactly a shining beacon on the hill for democratic enlightenment. It's just comparatively better than the US, which is about as close to a third world country as a Western nation gets. Everyone's entitled to their own opinions. You don't like mine, and I think yours is petty and stupid to the point of comical absurdity. You can keep on being angry about this all you want, but there's absolutely nothing that you can say that's going to change my opinion on this issue. I'm going to be ignoring you now. Mute.
When I saw your title for this, I thought about the crêpes Jun made on his channel Jun’s Kitchen and I don’t know why but I got so happy when you mentioned that particular video right at the end with the fire cup! Amazing job with the recipes! Can’t wait for the next one!
can you do the food from the friars fat boy scene in shrek 2. the medieveal meal, the sourdough sub taco and the two renaissance wraps with no mayo and chilli rings ?
"Why do you want me to break your arm so badly?" "You don't understand. You don't understand because you don't understand liberty. You don't understand freedom. So you put a crack in my arm like the crack in the Liberty Bell! You hear me?"
I pre ordered your book a few months ago, and I came home one day from school and found a very epic package on the table. I absolutely love it, you're the man.
Exactly my reaction. Also, If there's any other French around here, do you add water in the mix ? Cause I never do that and it seems kinda weird to me to do it.....
I'm French, and when I was little, my family would eat crepes every other week. We would make a huge stack of them, among which some ham and cheese ones for "main course" and then eat an outrageous amount of sugar or Nutella or jam crepes each
I LOVE your stuff. You've always enlightened my spare time and you inspire like Chef John only could. Please keep it up, you're awesome!!! Been a follower since 10k subs and I'm genuinely happy each time you provide good content.
When I was a kid my grandma and I would make crepes and we always filled them with a mixture that's equal parts softened cream cheese and marshmallow fluff mixed together and then some kind of fruit thing, so yummy
YOUR BOOK JUST CAME IN THE MAIL TODAY, AND I’M SO EXCITED!!! I have it cracked open next to me and am taking in that “brand new book” smell as we speak. Seriously though, thank you so much for all your work. You’re genuinely one of my favorite content creators, and it’s clear you have a lot of love and care for what you do. I hadn’t been in the practice of cooking for a while, but your videos slowly but surely helped me get back into the groove of things. I can’t wait to continue to explore new recipes and push myself as a cook, and this book may just help do the trick. THANKS AGAIN!
"The first crepe is sacrificial, like every pancake." Am I the only person on earth who makes an entire batch of pancakes straight away without incident?
@@mariahgumm8314 I always make my pancakes using an electric griddle, which I strongly suspect is responsible for getting consistent results. Its temperature settings are precise and it heats very evenly.
@@candyapu3 Britanny is the French region where crêpes are the most popular. They even have their version of the hot dog where the bun is replaced with a buckwheat crêpe (also called galette)
To add on that. The batter usually doesn't have water but beer and/or rhum. And more importantly, we never put milk in the buckwheat version. It's traditionally only water, flour and salt because that's the poor's food. Nowadays we tolerate egg though so you can have it ready sooner.
"We then make what I called the double quesadilla fold" Me: I called that a crepe fold. I guess because I never eat a quesadilla and eat crepes reguraly :p
@@Gaiwen_Li No, I'm french ^^ In Europe we have little mexican foods and the rare mexican food we have are mostly in american restaurants like Taco Bell XD
My country is in a democratic crisis, we’re about to enter a dictatorship. Every day we go to the streets and try to defend our rights and I am exhausted. Coming back and watching your videos helps my mind rest and really makes my day Babish
You're the only hipster with money who I like, look up to, and praise. You inspire me, thank you for letting the world see your creativity and humor and for teaching us how to make edible art.
@@MybloodyInspiration Whats a pancake then to you out of curiosity? Because here we make pancakes exactly the same as crepes, and then american style pancakes need to have "american" or "american style" prefix to it a its so completely different. I'm just wondering if theres like a 3rd option then?
I may have only discovered your channel about a month or so ago but I'm already addicted to your channel ♥️ told my husband I need your book asap as well because your food is just so amazing and fun
