How to Cook French Crepes

Video Transcript

"So my pan is just heating up. I'm going to brush it. 30 minutes has passed, and the batter has rested sufficiently. Generously butter that. And I want to take approximately a 1/4 cup. And it is a little bit lumpy, and you know that's totally normal. What you want to do is take the batter, and as you're- I want to tip it just like that. And if there's clumps- because sometimes as it rests, you'll get clumps, and that's normal. But remember this is going to be covered with cheese and ham and an egg, so you won't see those clumps at all. And speaking of which, I've got some country ham right there. Just anything you get at the deli is probably okay. Don't go for the cheapest stuff, I mean you are using some good ingredients in this, so you don't want to skimp to much. And then this is just some emental cheese you can use a "guriel" as well, just a Swiss cheese. It's not very salty, it's almost sweet really, so it kind of makes for a nice balance of the salty ham, sweet cheese and the earthy flavor of the kipe. And as we can see that we're nearing the point where we're going to have to flip the kipe; again don't flip it to early or it's just going to fall apart. But you can sort of tell because the edges, you'll see they're getting a little bit brown and things are just looking they're bound together, that everything is binding. So, I'm going to get my spatula and then we'll flip that and we'll begin on the egg."