Croissants are flaky, crescent-shaped, French pastries. They can be sweet or savory, but either way, they … More
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French Bistro Recipes
How to Brown Butter
French Crepes Dry Ingredients
French Crepes Wet Ingredients
How to Cook French Crepes
Tips for Cooking French Crepes
How to Remove Crepes from Stove
French Salad Ingredients
How to Prepare a Salad for French Food
How to Make Vinaigrette Salad Dressing
Ingredients for French Desserts
Beginning to Make the Topping for your French Dessert
Combining Additional Ingredients for your French Dessert
Finishing the Topping for your French Dessert
Tips for Making a French Lunch
How to Serve a French Bistro Lunch
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Summary: Looking for great French recipes? Learn how to make a French bistro lunch in this free video clip about making crepes.
Marieve Herington, has had a passion for the culinary arts and entertaining since she was very young, opening her first freelance Event coordinating and catering company when she was...read more
"So I think this crepe is ready to flip. Look how thin it is and it's crispy. Beautiful. And we're heating up this pan here. Brush that with some butter. As soon as that heats up we're going to turn this to low. As soon as the pan is hot, brush that with some butter. Turn that down a little bit, it's just frying away. And that is going to cook while I finish this. I'm going to put..this is actually quite thick ham so one slice is probably enough. All that beautiful Amatal cheese, I'm going to put right on top. I was having one of these right on the side of the bank of La Sange in Paris and the cheese was just sort of oozing out and it was just amazing. So lots and lots of cheese on top of that. And just on low, let it sort of melt and this is on medium so that's going to cook as well. While the cheese melts, egg will cook and then we'll be ready to combine the two for the final presentation. While we wait for the cheese to melt, the egg will cook and then we'll combine the two for the final presentation."
eHow Article: Tips for Cooking French Crepes
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