Get your frying pan ready: In this episode of the Emmy Award–winning Around the World in 80 Dishes, you'll learn to make Sweet Crêpes from Brittany, France. In these videos, Chef Lou Jones of The Culinary Institute of America demonstrates how to mix lump-free batter and cook paper-thin, tender crêpes. While our recipe is for sweet crêpes suitable for breakfast, dessert, or snacking, the technique for savory crêpes is exactly the same—just omit the sugar. Watch the videos, try the recipe, and then come back here to comment.
03:05:35 PM on
09/27/09
Best crepes I have ever had/made. Just the right tenderness and yet they don't fall apart. Easy to make thanks to the reminders from the video. We made both savory (left out sugar and vanilla and stuffed with black forest ham, asparagus, scrambled eggs, and smoked gruyere topped with hollandaise) and sweet crepes (strawberries and cream and bananas with nutella). The kids were making all kinds of yum noises (and so were we). Thanks!! Can't wait to try the other 79 dishes!