Proper French Cr�pes

fx

Thu, 3 Mar 2016 12:29:43 GMT

George I think your best bet is online on Ebay or Amazon for instance.

George Paul Stearns

Tue, 3 Jan 2012 00:14:43 GMT

Hello, I loved your video on making crepes. My question is where can I find tools like the ones you used. They are not found in the stores where I shop. Yumm.
Thank you
George

jh

Thu, 5 May 2011 17:22:53 GMT

Hi FX,

If you have some time, try to change the recipe and divide by two the weight of flour to use instead of 100% white flour: 50% chestnut flour and 50% white flour, it"s make great cr�pes.

PS : Sorry FX, there is no belfries in Brittany (I live in), but a lot of steeples or bell-tower instead.

jh

Thu, 5 May 2011 17:17:47 GMT

Sorry FX, there is no belfries in Brittany, but asteeples

fx

Tue, 14 Dec 2010 11:16:55 GMT

Juliette, thank you for your heartfelt feedback. Please do not consider my efforts as judgmental on your own usual crepe recipe - I don"t condemn people who simplify the thing but perhaps you could try it and report back to see if you found any, hopefully positive, differences. As for the pan it is totally flat and can be stored in the smallest cupboard kitchen, between furnitures, in the toespace, above cabinets. I must say that "any non stick pan" will definitely not do the job better than this type of flat, heavy, cast iron pan.

juliette la bretonne

Mon, 13 Dec 2010 15:49:09 GMT

Wow is that a complicated way of making crepes. It is funny how the evolution of crepes abroad have made it into a chichi dish far away from the come home from school, first dish you"re ever taught to make kind of thing.
PS never would we have put sugar into the batter, that goes in after once the crepe is made. The most important part of making the batter is letting it sit and a little bit of beer makes it perfect and light. And finally any veg oil will make it on a piece of kitchen towel to lightly coat the pan. As for the pan it"s cute to have a pan specifically for crepes but come on if you"re living in a city you know how tight on space things get so rather than a specific pan and a spatula a light batter that is liquid enough a good turn of the wrist and a non stick pan coated with a tiny bit of fat will do the trick better than any chef paraphernalia.

fx

Mon, 23 Aug 2010 13:43:55 GMT

Shua, just one egg yolk per two cups of lard or so. I am not sure why but it does make an even coating for the cast iron pan and the lard doesn"t stuck to the crepes any more.

Shua

Sat, 21 Aug 2010 16:18:44 GMT

Hey! Great video! I"ve been making crepes since I was 12 but never in the proper French tradition. I have a few questions about greasing the pan...why do you mix an egg yolk with the lard? How much lard to yoke? And, how long will this mixture keep?

Thanks!
Shua

fx

Sun, 27 Jun 2010 08:40:05 GMT

Thanks Geoffrey

geoffrey ball

Sun, 27 Jun 2010 07:53:32 GMT

great stuff, you make everything look so tasty

fx

Thu, 14 Jan 2010 18:21:28 GMT

Perhaps you should try on Amazon.com?

Karol Nowak

Thu, 17 Dec 2009 02:26:39 GMT

where can I purchase a flat crepe pan, that is without a side lip?

Thank you.

Karol

Natasha

Sat, 3 Oct 2009 09:12:29 GMT

Mille Merci! I love crepes, but due to a recently learned about Gluten allergy I am unable to eat the traditional ones. However, now that I know how to make them and I can probably find a recipe for 100% buckwheat or use a GF substitute. I will totally be getting the cast iron pan & I don"t think the amount of lard used would be a health issue. Can you use cheesecloth type of material?

fx

Mon, 10 Aug 2009 22:16:24 GMT

Thanks Felicity! This is really encouraging, I am trying to improve my videos and spent quite some time filming recently. More is on the way...

felicity

Sun, 9 Aug 2009 21:09:38 GMT

this is the first video of yours that i have watched and i have to say you totally charmed me! wonderful instructional video, and you are a natural in front of the camera. i really like your sweet accent!

Sa

Sun, 2 Aug 2009 06:33:00 GMT

I loved the piece. I was just wondering where I can find the wooden mixing bowl. It seems perfect for many other dishes.

Marc

Wed, 29 Jul 2009 22:38:17 GMT

Hello Fran�ois, I think people are not mourning the photos, its the fact that you are not publishing new stories and recipe�s. I think there is a (small) community growing but when a website doesn�t have fresh content people move elsewhere. This would be a pitty, the exchange of information from people all over the world with common interests is of high value. Your perception is highly regarded by the visitors and I also think it is inspiring.

As I already commented before, video is fantastic but it eats up free time in the edits. Your photography is superb and your written text is rich in flavour. Why not use both formats?

Anyway, your site and your decisions!

fx

Tue, 28 Jul 2009 23:32:49 GMT

Thanks Cheryl, these are very kind words! Indeed Julia Child is quite a reference, not many TV chefs today come across quite like her. I"ve prepared a few videos that you might find more advanced in that department, but have to get around to finish the editing and music to publish some excerpts. Now this is really nice to hear at last from somebody who likes the videos for what they are instead of mourning the still pictures!

Cheryl

Tue, 28 Jul 2009 02:13:38 GMT

Francois,
I have to say, the one thing (really, not just one thing but if I told you one thousand things, you would think I was a nut case!) Ok, so one of the thousand things I like about watching your videos (in addition to the wonderful recipes) is your enthusiasm, your humor and your delight for all things food.
When your eyes brighten by an observation or remark, my eyes brighten too, when you giggle or laugh, I do too and, when you are very happy with something you had just done or tasted, guess who else is delighted????... All of us!
You are utterly charming and it is absolutely infecteous!
When Julia Child had her television shows, she charmed a nation with her charismatic charm and love for great food. She proceeded to become an iconic and well-loved personality. You possess that same quality and we, who watch you are completely and utterly charmed by you.
We are grateful you"re here.
Cheryl

fx

Sat, 4 Jul 2009 08:58:20 GMT

Thanks Robert, yes there are many ways to make crepes and some recipes include less sugar or rhum, a great idea by the way. Restaurants don"t always make such nice crepes anyway. How do you grease your pan?

Robert

Sat, 4 Jul 2009 06:54:16 GMT

Great video on making crepes! When I make mine at home, I use a flat iron pan with a very low lip (like 1/2" lip). I have the wooden spreading tool, but find that by lifting the pan and shaking the batter around until it coats the entire pan works exceptionally well. Also, I only use the spatula to lift the edge of the crepe for flipping, and then use my fingertips to perform the flip. Unorthodox, but it works for me.

You do somethings here that I have never done and am looking forward to trying. I do not add the milk in small batches, I just pour it slowly (but continuously) while whisking vigorously. I also do not add nearly this much sugar (200 grams)for sweet crepes. Also, I add one or two ounces of white rum to my sweet crepes. Mine come out nearly as good as professional restaurant crepes, which is more of a testimony to how easy it is to make them at home rather than a reflection on my skill!

Oh, and I have found that the first crepe often goes to the dogs unless I get lucky on the temperature the first time.

Thanks, your website is amazing!!!!

fx

Fri, 1 May 2009 08:55:04 GMT

Hope you get to make more crepes in the future!

Trey

Wed, 29 Apr 2009 05:52:06 GMT

This is a great post. I first made crepes back in high school as a demonstration for my French class. They turned out great and I"ve been making them ever since. Thank you for making the video presentation.

fx

Sun, 26 Apr 2009 19:00:08 GMT

A lawyer of sorts, yes. Thanks!

ariadna

Sun, 26 Apr 2009 03:49:25 GMT

I believe you are a lawyer by profession, I think... anyway, if you are you"ve got to be the most adorable one in the world! You"re just SO into cooking, it"s awesome. Thanks for sharing!

fx

Thu, 23 Apr 2009 11:55:24 GMT

I am not so sure on that, the coating on the bottom might not be so stomach-friendly. Glad you liked the big smile!

Joan

Thu, 23 Apr 2009 03:25:03 GMT

I wonder if one can use the bottom of a big frying pan, turned upside down. Thank you for your great video, professional presentation, and big, big, smile.

fx

Wed, 22 Apr 2009 10:31:43 GMT

Yes I have myself made oh-so-many crepes using copious amounts of burnt butter, only to discover that the traditional way is just vastly leaner and superior. No question!

Emma

Tue, 21 Apr 2009 01:29:30 GMT

A whole life doing crepes and I didn"t know was the wrong way :)...I am gonna try yours, thank you

fx

Thu, 26 Mar 2009 22:13:36 GMT

Yes, flat breads are really handy and fun to eat, I don"t know anybody who doesn"t like them!

fx

Thu, 26 Mar 2009 22:10:25 GMT

Thanks!

fx

Wed, 18 Mar 2009 11:39:41 GMT

Thanks

fx

Wed, 18 Mar 2009 11:38:43 GMT

Anders now it should all work fine.

fx

Mon, 9 Mar 2009 16:03:00 GMT

Thanks Zeta! I"ll try to include more of both!

fx

Mon, 9 Mar 2009 16:01:43 GMT

Maple syrup? Oh yes, anyday! If you can get some freshly produced syrup please let me know so we can work out the postage. Thanks in advance!

Michelle

Sat, 7 Mar 2009 20:30:27 GMT

Mmmm... Looks delicious, as always. As another of your readers pointed out, we have an abundance of maple syrup here in Canada. If you ever want some freshly produced syrup, just give a shout and I"ll send some (a friend of mine owns a sugarbush farm just outside Ottawa). Cheers!

zeta

Sat, 7 Mar 2009 15:43:02 GMT

FX, I don"t know what I like better - your great, mouthwatering recipes or the way you present them. You have such a warm, friendly, encouraging style. Hats of to you!

fx

Thu, 5 Mar 2009 21:23:07 GMT

Ah yes, Trainspotting. I loved that Mephistopheles character with the Porsche more than the druggies, but you got the point across and bing bang bong, here is a new article!

ND

Thu, 5 Mar 2009 13:33:53 GMT

FX, FX, I don"t think I wanted to be weaned from my FXCuisine addiction this way! You"ll remember from Trainspotting that even junkies get periodic shots of methadone to ease the pangs of withdrawal, and I think you should bring this concept to FXCuisine.com. Maybe one tiny photo article a week, to tide us over? Kudos to you for cunningly removing that "updated twice weekly" banner, though!

fx

Wed, 4 Mar 2009 09:39:09 GMT

Groty, I know how you feel, but we are working on the video every day and there are some initial delays such as getting rights for music, finding the right cables, and so on. But really I feel that if you give me a chance, you"ll see that the videos will be better than the stills-and-prints articles!

Groty

Tue, 3 Mar 2009 21:56:30 GMT

Aaarrrghhhh!

I"d rather have your excellent photos and 2 updates a Week instead of video"s and 2 updates a Month.

FX - You"re killing me, and my addiction to your recipes.

MiniME

Mon, 2 Mar 2009 07:59:55 GMT

Answer at the above recipe:
I belive flour will lump if the milk is cold. I think :).
I try with cold milk long time ago ...

parshu.narayanan

Sat, 28 Feb 2009 16:07:37 GMT

Very interesting! There seems to be a human fascination across cultures for pouring batter into thin discs on flat pans. Along with blinis and Chinese pancakes,South Indians have the Dosa which looks identical and is made on an identical flat pan though made with entirely different ingredients and North Indians have the Chilla. An Expat Russian who lives here (hiding from the mob back home) once made blinis for me stuffed with chocolate sauce - yum!

Anders V.

Sat, 28 Feb 2009 13:00:38 GMT

Hi Francois, I"ve been trying to email you with no luck - keep getting a connection timeout error. Im emailing from my gmail account. Can you send me an email. Thanks.

Rico

Fri, 27 Feb 2009 19:02:57 GMT

I think the video is very well made and quite instructional, however I make crepes in a non stick frying pan and I add a little oil to the batter, which makes it not stick at all and I always turn out perfect pancakes too as seen on my blog...thanks for sharing really nice xxx

fx

Fri, 27 Feb 2009 15:25:15 GMT

Would the flour lump if the milk was cold?

MiniME

Fri, 27 Feb 2009 11:23:42 GMT

I tell you my fast way to make this:
420 ml milk
2 medium eggs
1 tea spoon salt
1 tea spoon sugar
200 grams flour
The secret is to heat up the milk. I put the ingredients in that order. Mix with an whisk. The flour should not make lumps. And voila, redy to fry in a large pan. I put a tea spoon of sunflower oil before fry each crepe and put one over other on a plate.

fx

Wed, 25 Feb 2009 08:32:26 GMT

Thanks Lars, I will try to post both still pictures and videos in each article, but the videos take much of my time these days!

fx

Wed, 25 Feb 2009 08:30:02 GMT

Sue, I know that the videos still don"t look as good as the still pictures, but you have to give me a chance. I shoot with the same lenses and the same light and eventually the moving pictures should look better. Of course big still pictures are easier to peruse and I will do my best to include some in upcoming video articles whenever I can!

Sue

Tue, 24 Feb 2009 22:35:13 GMT

Hi Francois,

I have to agree with Lucas and Pierre. While the videos are fun, they just aren"t as beautiful as your still photographs. I also find it easier to learn from the articles, since the photos are bigger and clearer than the video and I can go back more easily if I don"t understand something.
I"d encourage you to keep going in both mediums.